S’mores Cookies (Gluten Free, Grain Free, Dairy Free, Refined Sugar Free, Paleo)
As my final collaboration with Simple Mills for their 12 Days of Cookies celebration, I decided to create a cookie for “the Accessorizer” theme – the type of person who always has that little extra something that takes their clothing or home furnishings to the next level. I knew right away that I’d be doing a s’mores cookie, because s’mores are clearly the Accessorizers of the dessert world. They take their perfectly good, delicious graham cracker bodies and throw on a layer of perfect, melty chocolate – and because that’s just not enough, they top it with perfectly toasted marshmallows. I’ve long wanted to try making a s’mores cookie, so one rainy Saturday, I sequestered myself in my kitchen, determined not to come out until I succeeded.
The first tricky thing in making a s’mores cookie was figuring out the base: what, I wondered, made a graham cracker taste, well, graham-y? Several batches of experimentation later, I came up with a combination of cinnamon, excessive vanilla (a trick from the always genius Smitten Kitchen) and a touch of molasses. I added this to Simple Mills’ chocolate chip cookie mix and, with the graham cracker base studded with chocolate chips, I was only one step away from s’mores cookie magic.
That step being, of course, marshmallows. I played around with gelatin and with variations on flavors in my signature cashew frosting, but ended up going with a variation on a Swiss-style meringue. Swiss meringues are cooked while they’re being whipped, so you can essentially eat the meringue batter without having to worry about salmonella nasties. This was perfect for my use as frosting: I piped it on top of my cookies before sticking them in a broiling oven for that perfect toasted marshmallow top. Et voila.
Don’t forget to follow along on Simple Mills’ Facebook, Instagram, and Twitter for more 12 Days of Cookies fun, and be sure to check out their Pinterest board filled with gifts that are perfect for the Accessorizer in your life (and if anyone wants to get me this copper Kitchen Aid for Christmas…well, I would never want to get in the way of you and your dreams).
- 1 box Simple Mills Chocolate Chip Cookie Mix
- 3 tsp vanilla extract
- 5 tbsp grassfed butter or coconut oil, melted
- 1 egg
- 1 tbsp molasses
- 1/4 tsp cinnamon
- 4 large egg whites
- 1 cup coconut sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- Mix together all dry ingredients; set aside. Mix together all wet ingredients until well combined, then stir into wet ingredients until well mixed. Spoon onto parchment lined baking sheet and bake at 350 degrees for 15 minutes. Let cool completely before removing from pan..
- In a metal bowl, whisk together egg whites, coconut sugar and cream to tartar. Place bowl over a pot of simmering water and whisk constantly (I used the whisk attachment on my hand mixer) for 4 - 5 minutes, or until mixture is warm to the touch. Remove from heat and continue whisking until stiff peaks form, about 7 - 10 minutes. Spoon into a plastic bag with the tip cut off or a piping bag then swirl onto top of cooled cookies. Heat oven to "broil" and broil cookies until the tops are just turning brown. This typically takes between 1 and 2 minutes, so watch it carefully so it doesn't burn!
- Makes 12 - 16 cookies. Store in a tightly covered container at room temperature for 3 - 4 days.