Paleo baking is in full swing with these healthy (ish) S’more Brownie Crinkle Cookies. Gluten-free, dairy-free, and refined sugar free.
I cannot get enough of these paleo S'more Brownie Crinkle Cookies. With the slight bitterness of dark chocolate and the fluffy sweetness of paleo marshmallows, these cookies are the perfect mouthful.
If you make my 3-ingredient Paleo Vanilla Bean Marshmallows, this is the recipe to use them. These cookies aren’t just round brownies that taste like corner pieces - they’re so rich, decadent, and fudgy, and the marshmallows just melt and flood out of them in every bite.
You can use any marshmallows for this recipe, but just make sure to add them after the cookies are done baking. We want the crinkly, shiny crust on the cookie, and we don’t want to marshmallows to completely thin out if they’re left to fend for themselves in a hot oven. If you’re using conventional, non-paleo marshmallows, you can add them in halfway. Paleo marshmallows, particularly my homemade recipe, don’t have any additives or preservatives to maintain their shape in 350 F heat.
These cookies are all about texture. There’s nothing like a slightly bitter fudge cookie coupled with stretchy and sweet vanilla marshmallows.
S'mores Brownie Crinkle Cookies (Paleo, Gluten free, Dairy free)
Ingredients
- 1 cup dark chocolate chips
- 2 tbsp coconut oil
- 2 tbsp superfine almond flour
- 1/2 tbsp espresso powder (instant coffee will do)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tbsp cold water (or cold brew)
- 1/2 cup coconut sugar
- 1 tbsp maple syrup
- 1 egg
- 3-ingredient paleo marshmallows
Instructions
- Begin by melting the coconut oil with the dark chocolate chips over a double broiler. To do this, place a heat-proof bowl over a pot of barely simmering water. The steam will gently melt the chocolate chips and coconut oil over a few minutes. Stir occasionally until thoroughly melted, then, set aside on a countertop to cool.
- As the chocolate-coconut oil mixture cools, whip the egg, coconut sugar, and maple syrup on medium-high speed for 6-8 minutes, until pale and fluffy.
- While the coconut sugar, maple syrup and egg are whipping, combine all your remaining dry ingredients: almond flour, baking powder, salt, espresso powder. Set aside.
- Once the egg mixture is pale and fluffy, like a light peanut butter frosting color, add in the cooled chocolate mixture in a steady stream and mix on medium-low until just combined. Then, add in the dry ingredients and mix until just combined.
- Once there are a few flour streaks remaining, add in the cold water and mix until thoroughly combined. Be sure to scrape down the sides and center of the bowl.
- Place in the fridge to chill for 15-30 minutes - any longer the batter will be too firm to scoop. In the meantime, line a baking sheet with parchment paper and preheat the oven to 350 F.
- Using a 1.5 or 2 tbsp scoop, place the cookie dough balls on the baking sheet, around 2 inches apart. Bake for 5 minutes, and then take out the pan to bang on the countertop to slightly deflate the cookies. Bake for an additional 2 minutes to allow the cookies to puff up again, and then bang the pan on the countertop again to introduce more crinkles. Bake for another 2 minutes and repeat the process. Then, allow the cookies to finish baking, another 2 minutes (11 minutes total).
- Allow them to cool on the baking sheet for 5-7 minutes before transferring to a wire rack.
- Once the cookies are out of the oven, break the paleo marshamallows into bite size pieces and press into the cookies. They should begin to melt into the cookie through the residual heat. If desired, toast the marshmallows with a blow torch or in the oven broiler (watching carefully to make sure the brownie cookies don't become overdone).
- Serve once cooled.
