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S’mores Cookies (Gluten Free, Grain Free, Paleo, Refined Sugar Free)



Graham Cracker Base

Toasted Marshmallow Frosting

  • 4 large egg whites
  • 1 cup coconut sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract


Graham Cracker Base

  1. 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..

Toasted Marshmallow Frosting

  1. 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!
  2. Makes 12 – 16 cookies. Store in a tightly covered container at room temperature for 3 – 4 days.


A couple of my international readers have asked what they can do since Simple Mills isn’t available in their country. These should work almost as well with this cookie recipe – just add the 1/4 cup coconut flour, 1/4 tsp cinnamon and 1 tbsp molasses before baking, and frost as per the rest of the instructions.