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S'mores Cookie Cups

Author Rachael DeVaux

Ingredients

Cookie Dough

  • 1 pasture-raised egg (or flax egg)
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup cashew butter (sub any nut/seed butter)
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1.5 cups almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup chocolate chips (I prefer Evolved Chocolate signature dark, dairy-free)
  • 1/4-1/2 tsp Maldon salt

S'mores Cups

  • 9-11 marshmallows (depending on the size of your muffin tin)
  • 1/4 cup chocolate chips, melted

Instructions

Cookies

  • Preheat the oven to 350 degrees F.
  • In a medium size bowl, whisk wet ingredients together.
  • Slowly stir in almond flour, baking soda, cinnamon, and sea salt, making sure to press out any clumps. Then fold in chocolate chips.
  • Oil a cupcake tin (dough will yield 9-11 cups), and press the dough into the cups and up each side.
  • Bake for 15 minutes, then let them rest on the counter for 5 minutes.
  • Press down each center with the bottom of a shot glass, adding a marshmallow in the hole.
  • Return to the oven and bake for 2-3 minutes. Turn the oven to broil, and bake until the tops of the marshmallows turn golden brown, about 1-3 minutes (make sure to keep an eye on them!).
  • Remove from the oven and drizzle the remaining chocolate over the top. Enjoy!