Print

Pumpkin S’mores Cookies

Print Recipe

Soft, chewy and healthy pumpkin s’mores cookies that are gluten free, dairy free and vegan!

Ingredients

Scale

For the Crust:

  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup mini marshmallows
  • 1/2 cup graham cracker crumbs

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil and vanilla extract until smooth.
  3. In a separate bowl, combine oat flour, almond flour, coconut sugar, baking soda, salt and pumpkin pie spice.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Fold in chocolate chips, marshmallows and graham cracker crumbs.
  6. Drop dough by rounded tablespoons onto prepared baking sheet.
  7. Bake for 12-15 minutes, or until edges are golden brown.
  8. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

Find it online: https://www.delicetreats.com/pumpkin-smores-cookies-3/