Gluten-Free Smores

This isn't your average s'more! Fudgy brownie cookies replace the graham crackers for a rich, decadent gluten-free dessert loaded with gooey vegan marshmallows and melty chocolate.

Brownie Cookies

• 1 Cassavaberry Brownie Mix (Chocolate Chip or Carob Chip)
• 2 tablespoons coconut oil, melted (just melted, not hot)
• ¼ cup water
• 1 teaspoon vanilla

For the S'mores

• Vegan marshmallows (we used Dandies)
• Dairy-free chocolate bar or chocolate squares (we made our own by melting carob chips in a round biscuit cutter)

Instructions

Make the Brownie Cookies

1. In a medium bowl, combine the Brownie Mix, melted coconut oil, water, and vanilla. Stir until a thick cookie dough forms.
2. Refrigerate the dough for 30 minutes.
3. Preheat oven to 375°F and line a baking sheet with parchment paper.
4. Scoop the dough onto the prepared baking sheet and flatten each cookie to about ½ inch thick.
5. Bake for 8–10 minutes.
6. Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.

Assemble the S'mores

1. Toast the vegan marshmallows over a campfire, grill, or a can of Sterno Green Heat, until golden and gooey.
2. Place one brownie cookie on a plate.
3. Add a square of dairy-free chocolate.
4. Top with the toasted marshmallow.
5. Finish with a second brownie cookie and gently press together.
6. Enjoy while the marshmallow is warm and gooey!

Storage

Store brownie cookies in an airtight container. Assemble the s'mores just before serving for the best texture. Refrigerate or freeze brownie cookies for longer storage.

These Brownie Cookie S'mores were inspired by one of our date nights from The Adventure Challenge book!

🎥 Watch the reel on Instagram or Facebook.