Almond Butter Cookie S’mores Cups! You won’t believe this s’mores cookie recipe is gluten-free, dairy-free, and can even be made paleo-friendly! You must make these fun little treats.
This post was originally published June 2016. Post has been updated with more notes – recipe the same!
S’mores lovers unite!
S’mores are the quintessential summertime dessert. You can’t beat a classic s’more around the campfire but it’s fun to get a little creative and incorporate s’mores flavors into other desserts too.
Enter: S’mores Cookie Cups!
These paleo cookies are made with almond butter, flourless, grain-free/gluten-free, no oil or butter needed!
A fun bite-sized healthier treat.
How to Make Homemade Marshmallow Fluff
Making your own marshmallow fluff may seem silly or daunting to some… but it is actually very easy and rather inexpensive!
I used this recipe as my go-to. The basic steps are:
- Make simple syrup by cooking sugar, water and salt over medium heat. Add in vanilla and cool slightly; set aside.
- Add egg whites into mixing bowl, and use whisk attachment to beat the eggs on low speed until foamy.
- Start to increase the speed until you see soft peaks form, then very slowly add in the syrup.
- Now it’s time to increase the speed to medium high and beat for about 5 minutes, until the fluff has doubled in size.
This version is not paleo but if you’re looking for a paleo friendly recipe, try this.
Almond Butter Cookie S’mores Cups
Making the almond butter cookies couldn’t be easier and require just a few ingredients and a mini muffin pan.
The cookies act as the graham cracker base for this s’mores cookie recipe.
Almond Butter Cookies Ingredients
- 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 the back of teaspoon for filling the cups.
Assemble the S’mores Cups
Once the cookies have cooled, you can start making the s’mores cookie cups!
Spoon in Marshmallow Fluff
Drizzle with Melted Chocolate
There is something about making little desserts that I love. It’s kind of therapeutic you know? The repetition and time it takes to make each little cup.
They’re kind of little masterpieces, yes?
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
PrintAlmond Butter Cookie S’mores Cups
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.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Total Time: 27 mins
- Yield: 24 1x
- Category: dessert
- Method: oven
- Diet: Gluten Free
Ingredients
cookie cups
- 3/4 almond butter (or other nut 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
marshmallow fluff
- I used this recipe and cut in half. See notes for paleo version
chocolate topping
- 1/3 cup dairy-free dark chocolate chips (about 2oz chopped)
- 1 tsp coconut oil
Instructions
- Preheat oven to 325ºF 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 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.
- Meanwhile, make the marshmallow fluff and melt chocolate using stovetop method or microwave.
- Transfer cooled 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!
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.
Nutrition
- Serving Size: 1 cup
- Calories: 66
- Sugar: 10
- Sodium: 64
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 2
- Cholesterol: 39mg
Keywords: s’mores dessert, s’mores cookies, almond butter cookies
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! 🙂
Natasha S says
Can this be made without egg?
Ashley says
I haven’t tried that so I am afraid I can’t give a good recommendation. The cookie cups might work with a flax egg <- recipe linked. But you'd have to find a substitute for the marshmallow fluff.