These peanut butter smore cookies are a gluten-free recipe to make the classic combination of peanut butter, chocolate and marshmallows … in a cookie!
Anything with peanut butter in the title always gets my attention (see here, here and here for examples!). This recipe, for peanut butter smore cookies, with marshmallows in it as well, was just calling my name to make it since we had a pack of marshmallows in the cupboard left over from ‘Fluffernutter Day’ (peanut butter and marshmallows). And since I loved that combination so much, I decided on the spur of the moment one day to make them. Unfortunately, the dough tasted so good, I ate way too much of that, and the finished product. I am now trying to eat a little more healthy and a few less cookies!
Note that depending on where the marshmallows end up in the cookies before baking, you may have some ‘explosions’ where they melt all over the place. They may not look perfect cookies, but they are sure very yummy!
The almond meal is my gluten-free substitute for crushed graham crackers so these are not ‘genuine’ s’mores, but give you the right idea. All you need now is a fire pit, and good company to make them even more perfect!
Peanut butter s'more cookies
(Gluten-free, dairy-free)
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup dairy-free shortening or coconut oil softened
- 1 1/4 cups brown sugar
- 3 tbs almond milk
- 1 tbs vanilla extract
- 1 egg
- 1 3/4 cups gluten-free all purpose flour
- 3/4 tsp baking soda
- 3/4 cup dairy-free chocolate chips
- 3/4 cup mini marshmallows
- 1 cup almond meal
Instructions
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Heat oven to 375F.
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Combine peanut butter, shortening/coconut oil, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just combined.
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Combine flour and baking soda into the mixture at low speed.
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Add in chocolate chips, marshmallows and almond flour, also at low speed and mix until just blended.
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Drop rounded tablespoonfuls 2" apart onto greased baking sheet and flatten slightly.
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Bake one sheet at a time for 7-8 minutes or until set and just beginning to brown. Cool for 2 minutes on baking sheet then remove to cooling racks to cool completely.
