Flourless Peanut Butter S’mores Cookies
Just 20 minutes and one bowl to these easy flourless peanut butter s’mores cookies! Sweetened with maple syrup and studded with dark chocolate and marshmallows, they’re gluten and dairy free.
Alright my friends. Gather round because today we talk cookies. Gooey, soft, flourless peanut butter s’mores cookies (!!) to be exact.
And yes, they are every bit as delicious as they sound.
Because when we combine chocolate-y, marshmallow-y summer perfection with peanut butter? It just doesn’t get much better.
Actually, let me sweeten the deal just a teeny tiny bit more.
There’s only one bowl AND 20 minutes of your time involved.
This would explain why I’ve made four batches in the last four weeks. All in the name of recipe testing, yes? Ahem, that’s what I’ll tell myself.
And! I’m putting these delicious cookies in your hands just in time for July 4th. Make em’ for yourself. Make em’ for parties. Enjoy allllll throughout the heat of summer. {Or all year round. Because who are we kidding – s’mores are most excellent ANYTIME of the year.}
So. Let’s review.
- They’re easy.
- Filled with peanut butter-y goodness.
- CHOCOLATE is involved.
- They’re total s’mores-like fun (but without the graham crackers!).
- Are dangerously quick.
- And both gluten and dairy free.
The only hard part? Letting these little treats cool down before digging in. <— I mean, that is just work!
Tips & Tricks For These Flourless Peanut Butter S’mores Cookies
- Okay, let’s discuss the peanut butter. I mention this down in the recipe but it deserves repeating. If you are using a natural peanut butter, PLEASE be sure to use one that is not drippy and ideally is no stir. This is very important for these cookies! I prefer to use the Whole Foods brand creamy organic peanut butter (although I’ve also had luck with Justin’s classic peanut butter and Skippy’s natural peanut butter). <— None of this is sponsored. Just what I tried myself! If you are using conventional peanut butter, any kind should work.
- Really try to mix the marshmallows evenly into the cookie batter. This helps with the structure of the final cookies. If you have too many marshmallows in any single cookie, they won’t wind up as nicely shaped. {But um, they still taste fantastic.}
- For my gluten free friends. Be sure to check the ingredients on your marshmallows. While a lot of brands are gluten free, others are not.
- Same goes if you need to keep these dairy free. Be sure to check the ingredients on your dark chocolate chips.
Additional Cookie Recipes You Might Enjoy:
- Gluten Free Peanut Butter Cup Cookies
- Coconut Oil Oatmeal Cookies
- Mint Chocolate Chip Cookies
- Chocolate Peanut Butter Thumbprint Cookies
- Espresso Chocolate Chip Cookies
- Gluten Free Monster Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Flourless Peanut Butter S'mores Cookies
Just 20 minutes and one bowl to these easy flourless peanut butter s’mores cookies! Sweetened with maple syrup and studded with dark chocolate and marshmallows, they’re gluten and dairy free.
Ingredients
- 1 cup creamy peanut butter*
- ¼ cup pure maple syrup
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips**
- ¾ cup mini marshmallows***
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix together the peanut butter, maple syrup, egg, vanilla, baking soda and salt until well combined (it will look really runny & separated when you start mixing – but just keep going and the peanut butter will eventually “absorb” it - trust me - just keep going!).
- Add in the chocolate chips and marshmallows, then mix until well combined.
- Scoop about 1 ½ to 2 tablespoons of dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 inches apart. Use your fingers to slightly flatten each cookie.
- Bake for about 10 to 11 minutes, until the cookies are just set and starting to lightly brown.
- Let the cookies cool completely directly on the baking sheet (I know it’s hard, but allowing these to cool completely before digging in helps them set up more!). Remove with a spatula, then enjoy!
Notes
*If you are using a natural peanut butter, please please please be sure to use one that is no stir and not drippy in texture. If you use something that is drippy, it will be too runny for this recipe. See the tips & tricks section in the post above for my recommendations for natural peanut butter brands for these cookies!
**To keep these dairy free - be sure to use dairy free chocolate chips.
***To keep these gluten free - be sure to check the ingredients on your marshmallows (some brands contain wheat).
Also - because of the marshmallows - some of the cookies won’t wind up “perfectly” shaped. But it’s okay - just roll with it. They are too delicious and messy and fun to care.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 126mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Can I substitute white or brown sugar for the maple syrup? I’m working with limited ingredients here.
Hey Kayla – I think it should work fine (although I haven’t tried it that way myself)! And I’d say either one – go for the brown sugar if you want that little bit of molasses / caramel-y flavor.
I was going to ask same thing,, if I don’t care about the gluten thing or the all-natural can I use white or brown sugar instead of syrup?
Hey Vee – Yes. I recently made them with ½ cup lightly packed brown sugar (instead of the maple syrup) and they came out great. Enjoy!
Do you recommend anything in place of the maple syrup? ..i’m diabetic. Would splenda be okay?
Hey Nicole – for these cookies I’d recommend sticking with the maple syrup as any changes will likely affect the consistency of your dough and final product (my guess is that agave or honey *might* be okay but I haven’t tried either of those myself).
OK these sound and look amazing. More and more friends (and their families) of mine are going gluten free I love that this is a recipe we can ALL enjoy!
I will take a huge plate of these bad boys, please! They look so good 😀
Ohhhhh MOMMA these look amazing! I’m loving the combination of all the things PLUS the 20-minute prep time. So magically delicious!
Wow! I’d love to dig into 2 or 12 od these! My daughter loves making s’mores using flourless chocolate PB cookies (marshmallow sandwiched in between) but am so digging these with marshmallows baked into them! So good!
Oooo I like that idea too! 🙂
Oh boy – this looks so yummy! I recently pinned a s’more type cookie to try and this looks even better because of the peanut butter and maple syrup! I love that soft texture. Great reason to bake and eat cookies, Ashley. : ) Hope you’re having a great summer so far!
o my…someone has to take this away from me…or I would finish all of them by myself!
haha I know how you feel!
Oh my goodness! These cookies are sooo decadent looking! They jumped right out of the picture at me. I want one now . I love the way your pictures capture the texture and shape of the cookies!
Yay! Thanks Kristen! They are slightly addicting 🙂 haha
these sound fantastic!! can’t wait to try them! 🙂
I’m addicted to flourless peanut butter cookies and adding the s’mores factor only makes them better! These are so fun and I’ll be making a batch soon!
Yes! Do it! 🙂