A vegan gluten-free s'mores cookie skillet made with dairy-free chocolate chunks, vegan marshmallows, & a sweet cinnamon gluten-free "graham cracker" cookie.
A decadent dessert that combines s'mores and a warm, freshly baked chocolate chip cookie.
My simple dairy-free and gluten-free s'mores recipe is an easy and quick alternative if you are looking for an easy fireside option (with all store-bought ingredients). But this cookie skillet is perfect for when you want something with a little extra ~oomph~ to it.
The traditional graham crackers have been replaced with a GF cinnamon oat and almond flour cookie with hints of maple and coconut sugar. It's perfectly sweet with a slight crisp, making it a delicious pairing with the melted chocolate and gooey marshmallows. Keep reading to see what else we are using in this cookie skillet or head to recipe to get started!
PS if you are a s'mores lover, be sure to make this vegan s'mores granola, too!
Jump to:
Vegan s'mores cookie skillet ingredients
You will need the following ingredients to make a vegan s'mores cookie skillet:
- Almond flour
- Oat flour or sorghum flour
- Cinnamon
- Salt
- Baking soda
- Coconut sugar (do not substitute with brown sugar or cane sugar, the flavor will change and result in a less "graham cracker" tasting cookie)
- Pure maple syrup
- Avocado oil
- Chocolate chunks (or chips), I used Enjoy Life
- Vegan marshmallows (Dandies)
How to make a s'mores cookie skillet
First, add all ingredients dry ingredients to a bowl and stir together. Create a well.
Then, add wet ingredients and stir together, slowly mixing in the dry ingredients as well.
Next, add marshmallows and chocolate and mix until combined. Finally, add batter to a greased cast iron skillet and bake for 20 minutes.
Tips and tricks
- Stick to the ingredients provided for the best results. I have tried this recipe 12 times (no exaggeration), using various sugars and liquids. Using the ingredients listed truly result in the most scrumptious cookie.
- Pack the flour. Scoop flour tightly into measuring cups until level. For best results, scoop directly into the bag or storage container and level with a knife or your finger. Alternatively, press down with your fingers as you pour the flour into the scoop.
- Use an 8 inch cast iron pan. The cast iron pan will give crispy edges with a soft interior, making for an irresistible texture. 8 inch works best, 6 inch could work but do not use anything larger than 8!
- Don't over bake. When testing the recipe, 20 minutes resulted in just the right texture, anything more resulted in a slightly crumbly cookie and anything less was too gooey.
- Toasted marshmallow. Once the cookie is done baking, open the oven door and switch to a broil setting. Leave the oven door open and turn the pan frequently to evenly toast the marshmallows.
- Serve warm (and with ice cream). The s'mores cookie skillet tastes best fresh out of the oven but can be reheated in the microwave (10-15 seconds). Top with a dollop of ice cream (vanilla, salted caramel, or a brown sugar are our favorites) and enjoy!
- Drizzle for additional sweetness. Drizzle with melted chocolate, maple syrup, or date syrup for additional hints of sweetness (and a drool-worthy presentation).
Storage
The cookie skillet is most delicious fresh out of the oven. In the event that it is not gobbled up immediately, store extras covered, in the fridge for up to 2 days.
📋 Recipe
Vegan GF S'mores Skillet Cookie
Equipment
- measuring cups & spoons
- mixing bowl + spatula or wooden spoon
- 8 inch cast iron skillet
Ingredients
- 1 cup blanched almond flour, packed
- ¼ cup oat flour, packed
- ¼ teaspoon EACH of baking soda, salt, and cinnamon
- 3 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons avocado oil
- ⅓ cup chocolate chunks (or chips)
- ½ cup mini vegan marshmallows
Instructions
- Prep: preheat the oven to 350℉ and grease an 8 inch cast iron skillet with avocado oil (or oil of choice).
- Combine: add all dry ingredients (except the coconut sugar) to a bowl and stir together. Create a well in the middle of the bowl and add coconut sugar, maple, and avocado oil. Stir to combine and slowly stir to incorporate the dry. The batter will appear slightly dry at first, don't panic. Continue to stir and it will all combine*. Stir in chocolate chunks and marshmallows.
- Batter: add batter to the greased skillet and firmly press down to help the batter fill the pan. Adjust marshmallows and chocolate chunks as needed. Optional: add a bit of avocado oil to your finger tips to ensure the batter does not stick to you.
- Bake: bake for 20 minutes or until the marshmallows are golden. For extra toasted marshmallows, broil (with the oven door ajar) for 2-3 minutes, frequently rotating. Remove and let cool for 5-10 minutes. Serve warm (with a scoop of ice cream if desired).
Michael says
These are beyond deadly (in the best way possible). I am not usually a smores fan but the combination of flavors really works here. Thank you!