Almond Butter Cookie S’mores Cups! You won’t believe these are gluten-free, dairy-free, and can even be made paleo-friendly! You must make these little treats, seriously.
Okay, guys… I can barely contain my excitement so can we please just get right to it? GREAT.
I’m sharing freakin’ awesome little almond butter cookie cups with homemade marshmallow fluff topped with chocolate. (!!!) Can I get a AMEN!? Calm down, Ashley.
I know it is summertime and maybe I could have/should have shared with you a no-bake s’mores dessert, but these cookies just kind of happened. And I ain’t mad about it. And you shouldn’t be either. Because, guess what? These little guys are made with almond butter, use no flour (not even coconut or almond flour), are grain-free/gluten-free, they don’t even have butter or oil, AND they just so happen to also be paleo-friendly. And YES, they still taste GREAT. We’re winning at life today, folks.
Now I will keep it real with you… the marshmallow fluff? Not QUITE paleo. However, I did take the time to make my own and the recipe I used doesn’t use corn syrup. All you need for it is one egg white, water, granulated sugar, and vanilla. And let me tell you, the results were AWESOME. I also tested another version using gelatin and I subbed erythritol sugar, but I think I beat it for too long, and I could taste the sugar crystals, so that was a no-go. At that point I suppose I could have just gone to the store to buy marshmallow fluff… but I was too stubborn. 😀 I knew I could make it work and that is when I found this recipe. If you do want a paleo version, after reading through the recipe and some reader comments, I would suggest this paleo marshmallow recipe. The only reason I didn’t go this route was because I didn’t have enough honey on hand.
Making your own marshmallow fluff may seem silly or daunting to some… but it is actually very easy and rather inexpensive!
Alright back to the cookies…
Almond Butter Cookie S’mores Cups
Here’s what you need
almond butter
egg
vanilla
coconut sugar
baking soda
cinnamon
nutmeg
The cookies will puff up a bit in the mini muffin pan, but once cooled for a couple minutes they’ll fall slightly and then you just make a little indent with your finger or the back of a spoon.
Then we fill da cups!
There is something about making little desserts that I love. It’s kind of therapeutic, in a sense… maybe it is the repetition of filling each cup. Or the creativity behind it.
Preheat oven to 325F and generously grease a 24 cup mini muffin pan, set aside.
In a large bowl beat egg on medium speed. Add in almond butter, vanilla extract, coconut sugar, cinnamon, nutmeg, baking soda. Mix together on medium speed until fully combined. Mixture will feel thick and sticky.
Scoop 1/2 tablespoon of dough into well greased mini muffin pan and press down gently to fill the cavity. You should be able to fill all 24 cups. Bake for about 6-7 minutes. Dough will puff up slightly when baking. Remove pan from oven and using back of teaspoon, create indents into the cookie cups. Allow cups to cool in pan for 5-10 minutes before removing. –This is when you can start the marshmallow fluff
Transfer cookie cups to baking sheet. Using small spoon, fill cookie cups with marshmallow fluff (you will likely have to use your finger to scoop the fluff into the cookie cups). Next cover in melted chocolate, about 1/2 tsp or so. Drizzle or cover the fluff completely. Allow chocolate to set at room temperature, or place in fridge for 5-10 minutes. These little cookie s’mores cups are now ready to go!
Recipes Notes:
For paleo-friendly marshmallow fluff, you could make this recipe through step 5 (just use the cream and don’t put in pan), but I have not tested this exact version myself.
You will likely have leftover marshmallow fluff. You could make a double batch of these cookies, or store in fridge up to two weeks.
Cookies may be stored at room temperature up to 3 days fresh, or in fridge up to 5 days.
Hi Ashley! First time visitor here. I’m so glad you found my marshmallow sauce recipe and that it worked for you! Thanks for linking to it. <3 I'm a huuuuge sucker for anything s'mores related and will definitely be making these at some point. I haven't rocked the paleo in a long time, but I still love me some grain-free goodies. 😀 Your photos are absolutely gorgeous!
Hi Marissa! Thanks so much for stopping by. Your recipe was seriously thorough and I was so impressed with the results. It truly was PERFECT. I hope you try the cookies cups sometime, they’re a great little treat!
Thank you again! <3
Is this real life? It can’t be. But I really, really hope it is because if so, I’m putting these at the top of my to-do list STAT. And these images? FLAWLESS. You complete me, Ash. Praise emojis X 10! XX 😉
Hi there! I’ve been drooling over these for days and decided to make them today.
I am currently sitting on the couch waiting for my fluff to thicken. It’s been over 10 minutes in my stand mixer and I’m wondering if I did something wrong?
Help! I just want to finish and devour them all 😉
Thanks for the recipe!
Ah just seeing this now! Sometimes it could take longer than 10! Might depend on how long you let your whites beat first… I’m not an expert at marshmallow fluff, but it definitely takes patience! Did it work out for you okay??
Hmmmm you could sprinkle the marshmallows with graham cracker crumbs?! If you’re looking to use graham crackers for the cookie base… you would likely need to add some oil in there, but couldn’t tell you a good amount without testing myself! Thanks Meg!
Ok. So I followed the recipe for the crust and they turned out a little more fragile. Maybe I should have cooked them a bit longer but they are SO yummy. I didn’t do the fluff filling, made vanilla pudding and topped with fresh blueberries-which made the perfect dessert for my mini dinner party with my elderly parents.
Thank you so much for sharing this recipe.
Wish I could share a photo of my final dessert!
Ah yes it could be that they needed to cook longer. Chilling in the fridge can also help set them a bit more. Love the filling idea you did – that sounds so good! Next time you make I’d love to see! 🙂
Brittany says
Girl, these almond butter smores cups look and sound amazing!! I’ll take 50! 🙂 And your photos are gorg!! <3 <3 <3
Ashley says
Thanks so much Brittany!
Marissa @ OMGfood says
Hi Ashley! First time visitor here. I’m so glad you found my marshmallow sauce recipe and that it worked for you! Thanks for linking to it. <3 I'm a huuuuge sucker for anything s'mores related and will definitely be making these at some point. I haven't rocked the paleo in a long time, but I still love me some grain-free goodies. 😀 Your photos are absolutely gorgeous!
Cheers!
-Marissa
Ashley says
Hi Marissa! Thanks so much for stopping by. Your recipe was seriously thorough and I was so impressed with the results. It truly was PERFECT. I hope you try the cookies cups sometime, they’re a great little treat!
Thank you again! <3
Katie | Honestly Nourished says
Is this real life? It can’t be. But I really, really hope it is because if so, I’m putting these at the top of my to-do list STAT. And these images? FLAWLESS. You complete me, Ash. Praise emojis X 10! XX 😉
Ashley says
Aw thank you Katie!! <3
Clare says
Hi there! I’ve been drooling over these for days and decided to make them today.
I am currently sitting on the couch waiting for my fluff to thicken. It’s been over 10 minutes in my stand mixer and I’m wondering if I did something wrong?
Help! I just want to finish and devour them all 😉
Thanks for the recipe!
Ashley says
Ah just seeing this now! Sometimes it could take longer than 10! Might depend on how long you let your whites beat first… I’m not an expert at marshmallow fluff, but it definitely takes patience! Did it work out for you okay??
Meg says
these look amazing! any ideas on adding graham crackers to the mix?
Ashley says
Hmmmm you could sprinkle the marshmallows with graham cracker crumbs?! If you’re looking to use graham crackers for the cookie base… you would likely need to add some oil in there, but couldn’t tell you a good amount without testing myself! Thanks Meg!
Ayrian Ott says
Ok. So I followed the recipe for the crust and they turned out a little more fragile. Maybe I should have cooked them a bit longer but they are SO yummy. I didn’t do the fluff filling, made vanilla pudding and topped with fresh blueberries-which made the perfect dessert for my mini dinner party with my elderly parents.
Thank you so much for sharing this recipe.
Wish I could share a photo of my final dessert!
★★★★★
Ashley says
Ah yes it could be that they needed to cook longer. Chilling in the fridge can also help set them a bit more. Love the filling idea you did – that sounds so good! Next time you make I’d love to see! 🙂