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S'mores Cookie Skillet

GF, Dairy-free, Grain-Free

Prep Time 5 minutes
Cook Time 22 minutes
Author Rachael DeVaux


  • 1 egg (or sub flax egg: 3 tbsp water, 1 tbsp ground flaxseed)
  • 1 tbsp unsweetened nut milk
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1/3 cup cashew butter (or sub any nut or seed butter)
  • 1 tsp vanilla extract
  • 1 cup almond flour (Bob's Red Mill finely ground almond flour works best!)
  • 2 scoops collagen peptides (completely optional. Can leave out and substitute 1 additional tbsp almond flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • One 2.5oz chocolate bar (I typically use Eating Evolved signature dark) can substitute with 1/2 cup chocolate chips
  • 4 marshmallows, cut into 1/8's
  • 2 graham crackers, cut into small pieces
  • 1/2 tsp flakey sea salt
  • 8-9 inch cast-iron skillet (can use loaf tin, cake round, baking dish, etc)


  1. Preheat oven to 325 degrees F°.

  2. Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla and almond milk, and whisk once more. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.

  3. Stir in almond flour, collagen if using, baking soda, cinnamon & some of the sea salt.

  4. Fold in chocolate chips (leave some aside for the topping), graham crackers and half of the marshmallows to save some for the topping.

  5. Very lightly spray a 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base & spread out evenly using a silicone spatula. 

  6. Place last pieces of chocolate and marshmallow over the top, sprinkle sea salt, then bake in oven for 19-20 min on center rack.

  7. Then, turn oven on broil & cook 1- 1 1/2 additional minutes **keep a close eye on it because it can burn quickly! Enjoy!