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S'mores Chip Cookies

Ooey gooey chunks of caramelized marshmallows, chocolate chips, and oats come together in these delicious cookies! Just one bite and you'll feel like you're sitting around a campfire!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 2
Author: Sarah De la Cruz


  • 1 c rolled oats use certified gluten free if necessary
  • 1/4 c coconut flour
  • 1/2 c rice flour
  • 1/2 t baking soda
  • 1/2 c coconut oil
  • 1/2 c brown sugar
  • 6 T aquafaba (the liquid drained from a can of beans—I have used black bean and kidney bean)
  • 1/4 t cinnamon
  • 1/2 c chocolate chips I use Enjoy Life
  • 1 c vegan marshmallows packed (I use Dandies!)


  • Preheat your oven to 375°. Line two baking trays with parchment paper and set aside.
  • Place the oats, coconut flour, rice flour and baking soda in your food processor.
  • Process until the oats are ground up fairly finely, a little coarser than regular flour.
  • Add the coconut oil, brown sugar, aquafaba, and cinnamon and process until it forms a sticky dough.
  • Add the marshmallows and pulse a few times, making sure you can still see big chunks of white marshmallow.
  • Add the chocolate chips and pulse a few more times just to incorporate.
  • Place the dough in rounded tablespoons onto your prepared baking sheet.
  • Bake for 10 minutes and remove from oven.
  • Cookies will still be VERY soft. Let them cool on the baking sheet for about 10 minutes—they will firm up but still be soft and chewy—and then transfer to a cooling rack to finish cooling. Enjoy!