These Almond Flour Peanut Butter Marshmallow Cookies have the perfect amount of sweetness, are super nutty, and have a pop of graham flavor and crunch with each bite. It’s the perfect cookie when you’re craving peanut butter and s’mores!
These Almond Flour Peanut Butter Cookies with marshmallows and graham crackers are incredibly delicious. They taste like S’mores with peanut butter, but better. They have the perfect amount of sweetness, are super nutty, and have a pop of graham flavor and crunch with each bite. These cookies are easy to make, can be made all gluten free, and are perfect any time of the year.
We like to make these cookies during the summer months when we are craving s’mores every single day. These cookies hit the spot every single time. Y’all are going to love them.
Almond Flour – Keeps these on the nutty side and make these cookies gluten-free.
Marshmallows – We used mini Marshmallows for this recipe, but you can also use SmashMallow gf marshmallows. Our favorite is SmashMallows Toasted Vanilla Marshmallow. I would just cut each marshmallow in 4 small cubes because they are big and these cookies are on the smaller side.
1, 2.64 oz 70 % Pure Dark Chocolate Bar from Beyond Good. This chocolate melts so well and has a really nice rich chocolately flavor. Its one of our favorite chocolates to use when making S’mores so it only made sense to add them to these cookies.
I learned that with marshmallows, after 7 minutes of baking, the marshmallows melt, and you no longer have that gooey marshmallow texture.
For example, if you mix the marshmallows in with the dough and put the dough on the baking sheet with a marshmallow sticking out on the side, the marshmallow will melt, and you will be left with a melted sticky/chewy situation. The marshmallow also breaks down and becomes very tacky.
If you have a marshmallow inside the cookie, it will melt and create a nice chewy center, which is delicious.
My favorite way to add marshmallows in cookies is by adding them on top of the cookie halfway through baking. Then, their color starts to change to a golden brown, and they melt slightly.
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Can I substitute Almond Flour for All-Purpose Flour?
Yes! I would substitute 1 cup Almond Flour with 3/4 cup All-Purpose Flour.
How to store Marshmallow Cookies?
Add leftover cookies to a glass container at room temperature for up to 3 days.
Can I make these with Almond Butter?
Yes! These also taste amazing with Almond Butter. I would substitute 1/2 cup creamy Almond Butter for the Peanut Butter.
These Almond Flour Peanut Butter Cookies with Marshmallows have the perfect amount of sweetness, are super nutty, and have a pop of graham flavor and crunch with each bite. These are the perfect cookies to make when you’re craving s’mores and peanut butter cookies. We hope you love them! Enjoy! ♡
Almond Flour Peanut Butter Marshmallow Cookies
5 from 3 votes
These Almond Flour Peanut Butter Cookies have the perfect amount of sweetness, are super nutty, and have a pop of graham flavor and crunch with each bite.