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
- coconut sugar
- baking soda
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.
I mean, they’re kind of little masterpieces, yes?
- 3/4 almond butter*
- 1/3 cup coconut sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- I used this recipe and cut in half. See notes for paleo version
- 1/3 cup dairy-free dark chocolate chips (about 2oz chopped)
- 1 tsp coconut oil
- 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!
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.
- Category: dessert
So I must know
- how do you feel about s’mores?
- have you made your own marshmallows or fluff before?