Almond Flour Peanut Butter Marshmallow Cookies
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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.
Ingredients
- Almond Flour – Keeps these on the nutty side and make these cookies gluten-free.
- Grahm Crakers – If you want to keep the cookies gluten-free, we like Pamela’s Honey Grahm Crackers
- Coconut and Cane Sugar – gives it a nice caramel-like flavor.
- 1 Egg – helps to bind everything together. Substitute 1 flax egg to make these cookies vegan and use vegan marshmallows.
- Natural Peanut Butter – We love Wild Friend’s Peanut Butter. It’s so creamy and only has 2 simple ingredients: salt and peanuts.
- Salt and Baking Powder
- 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.
- Vanilla Extract – We used Beyond Good’s Madagascar Vanilla Extract
- 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.
Instructions
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.
FAQs
Yes! I would substitute 1 cup Almond Flour with 3/4 cup All-Purpose Flour.
Add leftover cookies to a glass container at room temperature for up to 3 days.
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
- 1 cup Almond Flour
- ½ cup Coconut Sugar
- ½ cup Cane Sugar
- ½ cup Creamy Peanut Butter – we used Wild Friends Creamy Peanut Butter
- 1 tsp Vanilla Extract – we used Beyond Good Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Salt
- 4 sheets Graham Crackers broken into pieces
- 1, 2.64 oz 70% Dark Chocolate Bar chopped into pieces
- 18 Marshmallows
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add creamy peanut butter, both sugars, vanilla extract, and the egg to a medium bowl and mix with a spatula until combined.
- Add the almond flour, baking powder, and salt to the bowl and mix until almost combined. At this time, add the broken graham crackers and chopped chocolate to the bowl. Mix until a dough forms.
- By using a cookie scoop, scoop about 2 tbsp of the dough and place the cookies two inches apart on the prepared baking sheet. Flaten the cookie with your fingers or by the back of a spoon.
- Bake for 14 minutes total. At the 7 minute mark, add 1 marshmallow to the center of the cookies and continue baking for an additional 7 minutes.
- Cool completely before enjoying.
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