Fall is here which means I can turn on the oven without feeling like we’re roasting in the house. I decided to play around with my basic flourless peanut butter cookie recipe to create flourless smore cookies. I was craving the taste of smores. Since we couldn’t have an open fire and roast smores, this seemed like a good alternative.
Cooler weather calls out for hot, fresh baked goods, and these tasty cookies are easy to make and delicious. They are gluten free and dairy-free. You can use sunbutter if you need a nut-free alternative. This recipe is kid-friendly and approved. Don’t worry, adults love it too. 😉
Like smores, these cookies are very sweet, so they’re definitely not a regular item around our place. You get to enjoy the flavor combination of smores without the ooey, gooey mess that comes with smores.
Flourless Smore Cookies Recipe
Ingredients:
- 2 Cups peanut butter (sunbutter if nut-free)
- 2 Cups sugar
- 2 Eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1 Cup chocolate chips
- 1/2 Cup small marshmallows
Directions:
- Preheat oven to 350 degrees F.
- Sift together sugar, baking powder, and baking soda.
- Cream together sugar mixture and peanut butter until sugar is thoroughly incorporated into peanut butter.
- Add vanilla extract to eggs and beat.
- Incorporate eggs into the peanut butter/sugar mixture.
- Fold in chocolate chips and marshmallows.
- Line baking sheet with parchment paper (if desired) and spoon heaping tablespoons of dough approximately 2 inches apart onto cookie sheets. Flatten slightly for better cooking.
- Bake for 10 minutes. Cookies will look slightly moist. Allow to sit for 5 minutes on baking sheet before removing to cool completely on cooling rack.
Notes:
- As always, if you need to be gluten free for health reasons, please make sure all of your ingredients are gluten free.
- Add fewer or more chocolate chips and marshmallows according to your tastes.
- If you’re using natural peanut butter, you may need to add some oil to the cookie mixture. I use coconut oil.
- I use salted peaut butter. If you use unsalted peannut butter, you may want to add a dash of salt.
- 2 Cups peanut butter (sunbutter if nut-free)
- 2 Cups sugar
- 2 Eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1 Cup chocolate chips
- ½ Cup small marshmallows
- Preheat oven to 350 degrees F.
- Sift together sugar, baking powder, and baking soda.
- Cream together sugar mixture and peanut butter until sugar is thoroughly incorporated into peanut butter.
- Add vanilla extract to eggs and beat.
- Incorporate eggs into the peanut butter/sugar mixture.
- Fold in chocolate chips and marshmallows.
- Line baking sheet with parchment paper (if desired) and spoon heaping tablespoons of dough approximately 2 inches apart onto cookie sheets. Flatten slightly for better cooking.
- Bake for 10 minutes. Cookies will look slightly moist. Allow to sit for 5 minutes on baking sheet before removing to cool completely on cooling rack.
Add fewer or more chocolate chips and marshmallows according to your tastes.
If you use natural peanut butter, you may need to add oil to the cookie dough mixture. I like to use coconut oil.
I use salted peanut butter. If you use unsalted peanut butter, you may want to add a dash of salt.
These look GREAT! Can I use no-sugar-added peanut butter? What kind did you use? Thanks in advance.
Absolutely. I’ve done these with both natural peanut butter and regular peanut butter. With natural peanut butter, you may need to add some additional oil depending on how much oil is in the peanut butter.
Thank you for the kind reply. I’m sure my daughter will love these!
Maybe I missed this, but approx. how many cookies does this recipe make? I’m hoping to make them tonight for a group and wondering if I need to double it. Thanks for your reply, they look so yummy!
This recipe will make between 24 and 36 cookies depending on how big you make the cookies.
Thanks for such a speedy reply!
These turned out really dry & crumbly for me. I did add a tablespoon of oil as well. Is there anything else I can do to have them not be so dry?
It sounds like they were baked too long. Try reducing the bake time by a few minutes. They should still look moist when they come out of the oven.
Add a bit more peanut butter.. like someone previously said. If u are using natural peanut butter you will need to add more oil..
I’ve also added gluten free Graham cracker crumbs and 1/2 tsp. Of cinnamon to a double batch.. yummy.
I didn’t see any salt in the recipe… are you assuming you’re starting with salted peanut butter?
Yes, I normally use peanut butter that contains salt. If you’re using an unsalted peanut butter, you may want to add just a pinch of salt.
To make these dairy free, I omitted the chocolate chips and added a 1/4c of currants, 1/4c of diced walnuts and 1/4c of sunflower seeds. An awesome cookie!!
The dough does make a good base for a variety of cookies. We’ve done the loaded cookie thing, and it is quite yummy. If you want to keep with the s’more theme, you can use dairy-free chocolate chips. 🙂 Thanks for sharing!
I’m making right now- but super crumbly. Gonna try just 7 minutes instead of 10- based on a reply above
These are great! Mine came out just as seen above. Maybe the dry ones were also flattened too much? I only slightly flattened mine. Yum! Thanks!
Glad they turned out well for you. 🙂
Gonna try these tonight but instead of small marshmallows could I use regular but chop them up?
Absolutely! I’m all about using what you have on hand. 🙂
I made this today with natural peanut butter, my first batch not so great but I then I did the following and they came out great. I creamed the peanut butter with 2 Tbsp melted coconut oil before adding the dry mix, then after adding the dry mix I added one more Tbsp of melted coconut oil before adding the egg mixture. Also the second time I used room temperature eggs, versus straight out of the fridge. The taste was great for both batches, but the second had the texture of a cookie. I also only baked 8 minutes then cooled on rack for 5 minutes.
Thanks for sharing your experience. I had mentioned adding the oil with natural peanut butter in the comments, but I’ve now added it to the recipe notes. 🙂
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Can u put oats in them as well?
You could, but you’d definitely need to add more liquid to the mix.
How much of a peanut buttery taste do they have? Like peanut butter cookies or not as strong?
They taste like peanut butter cookies. They are basically a peanut butter cookie base with other goodies added in.
Just made these last night and so far they are a HUGE hit! Mine were not crumbly at all – I was able to easily grab a couple tablespoons-worth of the dough and roll into balls to press lightly onto my cookie sheets. I used Jiff natural peanut butter, and added a little cinnamon to mimic a graham cracker flavor. I think the only thing I would do differently next time is make sure the marshmallows are as inside the cookie as possible, since some of mine “leaked” marshmallow quite a bit.
Oh, and after cooling on the rack I lined them all up on paper towels to absorb some of the extra oil, I always find peanut butter cookies to be quite oily. Thanks again!
Glad they worked out well for you. 🙂 I thought I was the only one who added cinnamon as other people thought it was weird. lol! Good tip on the paper towels. I haven’t had the too oily issue, but it’s something to keep in mind. Thanks!
Mine completely crumbled and we had to use as an ice cream topping…followed directions to the recipe to the word! Good taste but won’t hold together for a cookie…
It sounds like they baked too long.
Could I sub almond butter for pb and achieve the same dough integrity? Thanks Heather
If you decide to substitute almond butter for the peanut butter, you’ll want to make sure it has enough oil in it so the mixture is not dry. Almond butter tends to be a bit dryer than peanut butter. I like to use coconut oil when I need to add some oil. (With natural peanut butter – especially towards the end of the jar, I end up needing to add some additional oil to the mixture.)
I made these cookies for friends of mine and I must say they were excellent. I wasn’t expecting them to even look like a cookie but I was so impressed. I did exactly what the recipe called for including baking for 10 minute. I had to eat 3 of them to make sure they were tasty enough for my friends. LOL They are so YUMMY!
Next time I will leave out the marshmallows because they tend to separate the cookie while baking. My friends LOVED them. Thank You 🙂
Two cups of sugar is a lot of sugar. Do you have any suggestions for substitutions, or is there another way I can cut back on the amount of sugar in the recipe? Thanks!
Unfortunately, you really can’t reduce the sugar and have the same results. People have replaced the sugar with Stevia (not liquid) with mixed results. Because these are flourless cookies, the sugar acts like the dry ingredient in the recipe. If you were making the peanut butter cookie with some flour, you could definitely reduce the sugar.
My granddaughter has egg an allergy. Can an egg replacer be used? Thanks!
I’m not sure as I’ve never had to use egg replacer with this particular recipe. It wouldn’t hurt to try.
I made these cookies with an egg replacer and dairy free chocolate chips because I have a co-worker a with dairy and gluten allergy and a co-worker with a gluten and egg allergy. You can’t even taste the difference. I did notice that mine were a bit crumbly, but I doubt it’s because of the egg substitute. I think I should have baked them a little less because they didn’t look too moist when I took them out of the oven. I’m hoping they stick together a little better after they are cooled off more.
Michele M, my son has an egg allergy on top of others, what did you use as an egg substitute and how much? Thanks!
I made these cookies last night and they were sickeningly sweet! It would have been helpful to know you were using salted peanut butter so I could have purchased that. Didn’t even dawn on me that salt wasn’t in the recipe. Darn! Sugar aside, the overall flavor was pretty decent. I did have trouble with the dough breaking apart where the marshmallows were, so I think I’d cut them into smaller pieces next time. Could coconut flour or almond flour be added to this recipe to allow sugar to be reduced?
These are based on the flourless peanut butter cookie recipe. If you wanted to use coconut or almond flour, I would probably go with a more traditional peanut butter cookie base instead. Since I haven’t tried it with flour, I’m not sure how it would turn out.
These are definitely sweet – just like s’mores. 🙂
I’ve added a note about salted peanut butter to the notes. Thanks for the feedback.
Could I use brown sugar instead of regular sugar? If so, how much?
I’ve never used brown sugar with them, but it never hurts to try.
How can these be dairy free if you use eggs.
Eggs aren’t a dairy product. Dairy products are milk, butter, sour cream, yogurt…
Thanks for the great recipe. It was a nice change to the peanut butter cookies. I always use half sugar and half substitute. It works out just fine. The kids looked the chips and marshmallows.
I’m glad it worked out, and thank you for sharing that you can use half sugar and half substitute. I’m sure it will help some others who had concerns about the sugar content.
What substitute did you use for the sugar?
I use a sweetener make with sucralose, Great Value brand and it works great.
Do you think I could make ahead of time and then freeze for a week or so before serving them?
Hey!! Could you use Honey or coconut sugar instead of sugar?
You can use coconut sugar, but honey doesn’t work as you need a non-liquid sweetener due to not having flour.
I realize this is a really old post, but it showed up in my Pinterest feed today and I couldn’t wait to try them! They were so good! I can’t tolerate gluten, grains or dairy, so it was exciting to find something sweet and indulgent that doesn’t require a bunch of expensive ingredients. Thank you so much!