S'mores Cookies is a thing!
Who knew that the classic summertime s'mores could be turned into the most delicious cookies? And be made sugar-free?!
Perfectly soft texture, with chocolaty chunks and gooey marshmallow bliss that oozes out of the edges and forms a deletable caramelized bite. So freaking good!!!
My family was jumping for joy when I made these Low Carb Keto S'mores Cookies for them the first time.
They are so much fun to eat and share with loved ones. Even my gluten-eating husband said "these are the best cookies!" and that's quite the compliment.
Loads of sugar is not necessary in these Low Carb Keto S'mores Cookies.
It's so easy to make these cookies and homemade marshmallows with erythritol instead! I use erythritol or erythritol and monk fruit extract that works great and doesn't have that bitter, cold aftertaste that lots of other sugar-free blends have.
If sugar is not a concern for you, of course you can make honey sweetened marshmallows instead and use a natural sweetener like maple sugar in the cookies.
But when you're needing to or wanting to stay away from cane sugars and natural sugars, or you're eating Low Carb or Keto, using erythritol can be a helpful alternative.
As always, just with any food, do your own research and make sure it works for you first.
These Low Carb Keto S'mores Cookies are sugar-free, Paleo, Primal, coconut-free, gluten-free, dairy-free and egg-free!
You'll need a few kitchen tools to make the homemade marshmallows ahead of time - like a food processor or blender to turn the erythritol into a powder.
You'll also need a standing mixer or hand mixer plus mixing bowls for both the marshmallows and the cookies. Plus a 8x8 baking dish for the marshmallows and a baking sheet for the cookies.
Store-bought marshmallows – the kind that most of us grew up with, are made with really poor quality gelatin which has no nourishing value.
They’re also packed with unhealthy ingredients like corn syrup and blue food dye. No thanks! That is not something I am comfortable serving to my family.
If you’re new to HEALTHY, nourishing grass-fed gelatin, it’s basically cooked collagen and made up of collagen protein, just in slightly different form. The biggest difference between collagen and gelatin is that gelatin will gel or thicken when cooled. Perfect Bovine Gelatin allows you to easily get the nutrients of collagen via an all natural, Brazilian pasture raised and grass-fed source (source).
Grass-fed gelatin is perhaps the most important ingredient in homemade marshmallows.
It's known for helping improve skin, gut-function, restore and build muscle, support joint health and so much more.
My favorite grass-fed gelatin is Perfect Supplements Perfect Bovine gelatin. I also LOVE their Perfect Collagen (my family has been using it daily for over 2 years).
I only recommend using quality grass-fed gelatin. Knowing the source and where the gelatin comes from is very important to me.
I can’t say enough good things about Perfect Supplements. They truly care about the quality of their natural supplements and products. Perfect Supplements Bovine Gelatin is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, and high protein {98%}.
I use grass-fed gelatin for making homemade marshmallows, homemade gummies, freezer fudge, custard, pudding, hot chocolate, pies, “jello” and more.
Quality is always my first priority, but Perfect Supplements also just happens to have an awesome price point. Compared to other brands, their cost per gram of gelatin is very reasonable and the best that I have found.
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Summertime is here and now is the time to spoil your loved ones with some nostalgic-inspired S'mores Cookies!
Low Carb Keto S'mores Cookies
Low Carb Keto S'mores Cookies
Low Carb Keto S'mores Cookies are so much fun for summertime! They're really easy to make, egg-free, only have 7 ingredients, are packed with homemade sugar-free marshmallows and are simply irresistible.
Ingredients
For the Low Carb Keto S'mores Cookies:
- 1 cup all-natural or organic macadamia nut butter {make sure to check ingredients}
- 1 cup erythritol
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 tablespoon grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend)
- ¼ to ½ cup stevia sweetened chocolate chips
- ½ cup homemade mini marshmallows {See Ingredients & Instructions below}
For the Low Carb Keto Sugar-Free Marshmallows:
- 1 cup powdered erythritol
- ½ cup filtered water, divided
- 1 ½ tablespoon grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend)
- 1 teaspoon vanilla extract
- ¼ cup powdered erythritol - for dusting
Instructions
Advance preparation required 24 hours prior to making the cookies to make the marshmallows.
For the Marshmallows:
- Line an 8x8 pan with unbleached parchment paperin both directions (so you can easily lift up the marshmallows when they are set). Set aside.
- In a blender or food processor, add the erythritol and pulse until it becomes a powder, about 10-15 seconds. Set aside.
- Assemble a standing mixer with the mixing bowl and whisk attachment (if using a handheld mixer, get it ready with a large mixing bowl). Add ¼ cup filtered water to the mixing bowl, then sprinkle the gelatin over the water. Let this sit as you make the hot mixture.
- In a small saucepan (with high edges) add ¼ cup filtered water and powdered erythritol. Heat the mixture over medium-low heat, whisking constantly until the erythritol has dissolved and is hot, but not boiling, about 2-3 minutes. Remove from the heat, add the vanilla and give it a quick stir.
- With the mixer on low, SLOWLY and carefully drizzle the hot erythritol mixture in a thin continuous stream down the side of the bowl. This should take about 1 minute, that gives you an idea of how slow you need to pour it. ***Remember the mixture is extremely hot, so use caution.***
- Turn the mixer to high and continue whipping until the mixture becomes thick, glossy and has increased in volume, about 12-15 minutes.
- Turn off the mixer and transfer the marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top if needed. Transfer to the refrigerator to set for at least 8 hours, best overnight.
- When the marshmallows are set, dust half of the powdered erythritol over the top of the marshmallow. Remove the large marshmallow by lifting the parchment paper flaps and setting on a flat surface or large cutting board (the marshmallow should still be on the parchment paper). Carefully remove the parchment paper from the sides of the marshmallow (it should release easily, just do it slowly). Use a large chef's knife to cut the marshmallows lengthwise into ¼ inch strips, then cut the strips into mini size marshmallows (about ½ inch thick) until you have about ½ cup mini marshmallows. Sprinkle the remaining ¼ cup powdered erythritol over the freshly cut mini marshmallows and use clean hands to toss them around in the mixture until they're dusted/coated in the powdered erythritol. Set aside for the cookies.
- Store the leftover marshmallows, cut into 1" squares, in an airtight container in the fridge for up to 3 days (best on days 1 and 2).
For the Cookies:
- Preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper and set aside.
- In a large mixing bowl, add macadamia butter, erythritol, vanilla and baking soda. With a handheld mixer, mix on medium-low speed until everything is creamed, about 30 seconds. Sprinkle the gelatin over the mixture and continue to mix on medium-low speed until fully combined, about 10 seconds. With a spatula, fold in the chocolate chips and mini marshmallows.
- Using clean hands, roll heaping tablespoons of the cookie dough between the palms of your hands and place on the lined baking sheet, gently flattening the top just a bit, leaving about 2 inch space between each cookie.
- Bake for 9-11 minutes, until marshmallows are gooey and oozing from the edges. Do not over bake! Remove from the oven and allow to cool on the baking sheet for at least 15 minutes before eating (best left on the baking sheet until fully cooled).
Notes
- Keto Nut Butter Substitution: Pili Nut Butter is an alternative to macadamia nut butter if needed.
- If Sugar Is Not an Issue: Try these honey-sweetened marshmallows (without the cinnamon) instead. Just make sure to half the recipe unless you'd like to have lots of marshmallows leftover.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 98mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 3g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats! Come follow along.
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Joni Gomes
The perfect summer cookie! I am very much into the sugar-free marshmallows! I am starting to use stevia more, this is a great recipe!
Emily Sunwell-Vidaurri
Stevia is great! It's helped me cut way back on my natural sweetener love 🙂
Sunrita
These cookies look so yummy. Really had no idea of grass - fed gelatin and how good the option is. Will need to find this in my Swiss health food store! Thanks so much for the tip!
Emily Sunwell-Vidaurri
You're welcome! Hope you're able to find some.
jen
They look worth the work! Haven't had a marshmallow in like forever!
Emily Sunwell-Vidaurri
Totally worth it! The cookies are super easy and the homemade marshmallows are also quite easy too, you just have to have patience while the set up overnight 🙂
Melissa
Hi! I’ve used a one skillet sweet potato and kale recipe from your blog for years and the link no longer works. I know it was a guest post. Do you have that recipe still available? Thank you!
Emily Sunwell-Vidaurri
Hi Melissa, that post didn't get enough traffic and I'm doing a lot of work on my blog to keep it happy with the inter webs so I had to delete it. I do have it saved - if you can email me [email protected] I can get it to you. Thanks!
Tessa Simpson
I never would have even thought of low carb marshmallows!! SO cool...and with the macadamia butter...yes!!
Emily Sunwell-Vidaurri
They're so yummy! Hope you get to enjoy some! 🙂
Carol Little R.H. @studiobotanica
These look SO tasty! Love all the ingredients. Will make this a project with my niece-- living DF lifestyle.
Thanks Em.!!
Emily Sunwell-Vidaurri
Thanks Carol! Hope you get to enjoy some! 🙂
Jean
OMG, I'm dying over these! I still haven't tried making my own marshmallows and I need to try. Your recipe sounds simple enough!
Emily Sunwell-Vidaurri
You've got to make some of your own marshmallows! TOTALLY worth it! They're really easy to make too 🙂
Georgie
I can't even look at the pictures they're that good I'm just getting mega hungry! Thanks for reminding me keto can be fun <3
Emily Sunwell-Vidaurri
🙂 aww thanks! It's nice when there's options that everyone can enjoy.
Kari - Get Inspired Everyday!
Oh my... there are no words - smores cookies - what an awesome idea!
Emily Sunwell-Vidaurri
🙂 thanks Kari! They're such a fun treat!
ChihYu
These cookies look SO DELICIOUS ! Absolutely gorgeous too !
Emily Sunwell-Vidaurri
Thanks so much ChihYu! xo
Lindsey Dietz
I LOVE s'mores! They're one of my favorite desserts. Back in the day, I would make them in the microwave at all times of the year because I couldn't wait for summer! These look and sound amazing, and I can't wait to try them!
Emily Sunwell-Vidaurri
That's fun to know about you 🙂
Cristina Curp
Love this decadent low carb cookie! Yum!
Emily Sunwell-Vidaurri
🙂 thanks Cristina!
Taesha Butler
Yummmm! My sister recently started following a keto diet and has been bummed about missing all the summer treats. Sending this to her now!
Emily Sunwell-Vidaurri
I hope she gets to enjoy some. 🙂
STACEY CRAWFORD
Wow, these look incredible! I have not had a s'more in so long. A low carb cookie s'more will need to happen in the kitchen soon! Sharing.
Emily Sunwell-Vidaurri
I hope you get to enjoy some Stacey! 🙂
tina
What a yummy treat! Can't wait to try!
Emily Sunwell-Vidaurri
Thanks Tina! Hope you get to 🙂
Darryl
Amazing to see so many low-carb alternatives of some favourites! Thanks.
Emily Sunwell-Vidaurri
🙂 it's nice to have the options for sure.
Renee Kohley
Oh gosh what FUN! My girls have never had a smores before, but I am so making these! I'm swooning over the macadamia nut butter - I've never used that before! YUM!!
Emily Sunwell-Vidaurri
Oh how fun! Tiny Love hasn't either - at least not the authentic version but she's had homemade marshmallows. I hope you get to make some with the girls. 🙂
Megan Stevens
In my head I have crowned you Marshmallow Queen. 🙂 🙂 🙂 These are one of your many wonderful creations in Marshmallow Land. 😉 I love that they are egg-free too!! So pretty and SO yummy, Emily!!!
Emily Sunwell-Vidaurri
You are so sweet Megan! Thank you! xo
Lisa
I have s question about the 1 cup powdered eyrithol (sp?) Do you measure 1 cup of erithertol and then powder and that's 1 cup or do you powder a few cups of the sweetener and measure 1 cup of that? Thanks in advance