Perfect Low Carb Almond Flour S’mores Cookies
Craving a campfire treat, but stuck inside? These Almond Flour S’mores Cookies combine the flavors of your favorite bonfire snack into a delicious, yet simple-to-make, cookie.
These cookies are great for fall and the holidays and perfect for camping trips and backyard parties! Enjoy these delectable treats with friends and family or even by yourself!
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Why we love this Low Carb S’mores Cookie Recipe (and you will too!)
- Only 10 minutes to prep!
- Only 4.8g net carbs per cookie!
- Guilt-free and delicious treat.
- Favorite campfire snack made low carb
What is an almond flour s’mores cookie?
An almond flour s’more cookie takes the traditional s’mores cookie recipe to the next level. Almond flour is a healthy alternative to wheat-based flours and is also a great source of protein and fiber, which means this dessert will fill you up! Almond flour also contains healthy fats, vitamins, and minerals.
Why do my almond flour cookies fall apart?
Almond flour cookies fall apart because they have too much moisture or not enough protein, fat, and fiber. Almond flour cookies will become more solid if they are refrigerated for a few hours, but they will become harder to chew with time as the ingredients dry out. Almond flour s’mores cookies should be enjoyed fresh.
How long do almond flour s’mores cookies last?
Almond Flour S’mores Cookies should be stored in an airtight container in the fridge or freezer. Almond flour cookies can last anywhere from 1-2 weeks in the refrigerator, but they are best when fresh so definitely keep that in mind when making these low carb treats.
What is the secret to chewy cookies?
The secret to chewy cookies is to not overcook them in the oven. Almond flour cookies are notorious for being very finicky when it comes to baking time because they’re so much more absorbent than traditional cookies.
This means that even if your Almond Flour S’mores Cookies look done, they may still be undercooked in the middle. You’ll know your Almond Flour S’mores Cookie recipe is done when you can lightly tap on the top of the cookie and it will feel firm.
Low Carb Almond Flour Cookies Recipe Ingredients
- 2 1/4 cup almond flour
- 1/2 cup sugar-free marshmallows (plus a handful for the top of the cookies)
- 1/2 cup chunk dark chocolate
- 2 eggs
- 2/3 cup granulated golden monk fruit
- 1/3 cup melted butter
- 1/3 cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Low Carb Almond Flour Cookies Recipe Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat eggs in a medium bowl. Add the sweetener, melted butter, vanilla extract, and baking powder. Whisk to combine.
- Add almond flour and stir until well combined.
- Fold in chocolate chips and marshmallows. Gently stir until combined.
- Portion out one ice cream scoop (about two tablespoons) of the dough for each cookie, and place it in the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake at 350 degrees for 12 minutes, take the baking sheet out of the oven and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until the cookies are golden brown on the edges. The center will remain soft, but it will harden when cold. Be careful not to overcook them if you like a chewy inside.
- Let cookies cool before transferring, or they might break.
- Keep leftovers in the fridge for up to 5 days.
Tips
- These cookies can be frozen. Just taw them in the oven for 5-6 minutes at 350 degrees to get the crunchy bite.
- This recipe works better with mini marshmallows, so if using regular marshmallows, chop them into smaller pieces.
- The Monk fruit sweetener brand that I use is Lakanto. It can be easily replaced by sugar as the sweetness is the same.
Recipe Notes
These cookies are the gluten and sugar-free alternative for the traditional s’more cookies. They have a chewy inside but a crunchy outside. Best when still warm.
Low Carb Almond Flour S’mores Cookies Recipe Nutrition
Serves 24 (1 cookie)
Calories 137, Total C 8.7, Fiber 3.9g, Net C 4.8g, Sugars 0.7g, Fat 9g, Protein 2.6g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this chewy s’mores cookie recipe:
Low Carb Almond Flour Cookies Recipe
Ingredients
- 2 1/4 cup almond flour
- 1/2 cup sugar-free marshmallows plus a handful for the top of the cookies
- 1/2 cup chunk dark chocolate
- 2 eggs
- 2/3 cup granulated golden monk fruit
- 1/3 cup melted butter
- 1/3 cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat eggs in a medium bowl. Add the sweetener, melted butter, vanilla extract, and baking powder. Whisk to combine.
- Add almond flour and stir until well combined.
- Fold in chocolate chips and marshmallows. Gently stir until combined.
- Portion out one ice cream scoop (about two tablespoons) of the dough for each cookie, and place it in the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake at 350 degrees for 12 minutes, take the baking sheet out of the oven and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until the cookies are golden brown on the edges. The center will remain soft, but it will harden when cold. Be careful not to overcook them if you like a chewy inside.
- Let cookies cool before transferring, or they might break.
- Keep leftovers in the fridge for up to 5 days.
Notes
- These cookies can be frozen. Just taw them in the oven for 5-6 minutes at 350 degrees to get the crunchy bite.
- This recipe works better with mini marshmallows, so if using regular marshmallows, chop them into smaller pieces.
- The Monk fruit sweetener brand that I use is Lakanto. It can be easily replaced by sugar as the sweetness is the same.
