S’mores Cookies

Healthy S’mores Cookies - Food & Nutrition Magazine - Stone Soup

You don’t need a campfire to enjoy these s’mores cookies, which are rolled in graham cracker crumbs and topped with melted chocolate and toasted marshmallows — YUM!S’mores Cookies -

S’mores Cookies

Serves 16


  • 1 cup almond flour
  • ¾ cup graham cracker crumbs, divided
  • 1 tablespoon flaxseed, ground (optional)
  • 1 tablespoon hemp hearts (optional)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup tahini
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chunks
  • ½ cup miniature marshmallows


Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a small mixing bowl whisk together almond flour, ¼ cup of the graham cracker crumbs, flaxseed, hemp hearts, baking soda and salt. In a large mixing bowl, combine tahini, honey and vanilla extract. Add the dry ingredients to the wet ingredients and stir to combine.

Form the dough into 1-inch balls and roll them in the remaining graham cracker crumbs.

Place them on the baking sheets 2 inches apart. Flatten each cookie to ¼-inch-thick with a spatula and top with chocolate chunks and marshmallows.

Bake for 7 minutes on middle rack, then broil on high for 1 minute to toast the marshmallows.

Cooking Notes:

  • Flaxseed and hemp hearts are optional but will give the cookies a nutritional boost. You can purchase a flax-hemp mix and avoid having to buy them separately.
  • Substitute your favorite nut butter for the tahini, if desired.
  • Cookies can be stored for up to 7 days in an airtight container.
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Christie Gagnon
Christie Gagnon, RD, LD is a New Hampshire-based dietitian who has a passion for healthy eating and shares delicious recipes and nutrition tips on her blog, HoorahToHealth.com. Connect with her on Facebook, Instagram and Pinterest and join her on an adventure towards better health!