Vegan S'mores Skillet Cookie
S'mores baked into a cast-iron pan and eaten by the spoonful. Melted chocolate, toasted marshmallows, and a cinnamon cookie base that tastes like a graham cracker.
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 pure dark maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons avocado oil
- ⅓ cup chocolate chunks (or chips)
- ½ cup mini vegan marshmallows
Instructions
- Preheat the oven to 350℉. Grease an 8-inch cast-iron skillet with avocado oil (or oil of choice).
- Add almond flour, oat flour, baking soda, salt, and cinnamon to a mixing bowl. Stir together, then create a well in the center.
- Pour coconut sugar, maple syrup, and avocado oil into the well. Stir until combined. Continue to stir from the center outward, slowly incorporating the dry ingredients. The batter will look dry at first, this is ok - keep stirring, it will come together. If it truly won't combine, add a half teaspoon more oil or maple syrup.
- Stir in the chocolate chunks and marshmallows until evenly distributed.
- Press the batter firmly and evenly into the greased skillet using a spatula or your fingertips, lightly oiled to prevent sticking. Top with more chocolate chips or marshmallows if desired and press them in slightly as well. Bake for 20 minutes or until the marshmallows are golden.
- For extra toasted marshmallows, switch the oven to broil with the door slightly ajar. Rotate the pan every 30 seconds for 2–3 minutes until the marshmallows are deeply toasted. You're looking for a deep golden color with a few dark spots. Watch closely, they burn quickly.
- Remove and let cool for 5 minutes. Serve warm (with a scoop of ice cream if desired).