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S'mores Cookies

PREP: 30 minutes
YIELD: 18 cookies

Campfire fave transformed into a COOKIE! Vegan s’mores cookies stuffed with marshmallows and chocolate. Grain-free and naturally sweetened! Recipe by Feasting on Fruit!

Ingredients

  • 2/3 cup (135g) Natural Delights Medjool Dates, pitted
  • 1/2 cup (125g) almond butter
  • 2 flax eggs (2 tbsp flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1/3 cup (80g) almond milk
  • 1/2 cup (60g) almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (90g) dark chocolate chips/chunks
  • 1/2 cup (25g) mini vegan marshmallows

Preparation

1. Preheat oven to 350°F.

2. In a food processor, blend pitted Medjool dates, almond butter, almond milk, prepared flax egg, and vanilla. Process to a smooth paste (a few chunks are okay).

3. Transer to a bowl and stir in almond flour, salt, and baking soda.

4. Fold in marshmallows and chocolate chips.

5. Scoop onto a lined baking sheet, leaving room for them to spread. Add a few extra chocolate chips on top.

6. Bake 11-12 minutes at 350°F.

7. Cool for 10-15 minutes on the pan, then transfer to a cooling rack to cool completely.

8. Enjoy!

Total Time: 3 hours 20 minutes

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Feasting on fruit-1