S'mores Olive Oil Cookies
Serves 10
30 mins prep
13 mins cook
43 mins total
The official cookie of summer! These gluten-free and dairy-free cookies are a twist on classic chocolate chunk cookies, with bits of marshmallow added for a s'mores experience. They are melty and chocolatey with a slight crunch around the edges. For a true campfire feel, finish with toasted marshmallows. The cookie dough requires chilling for the perfect chewy texture.
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1: Combine coconut sugar, olive oil, eggs, and vanilla in a large mixing bowl and whisk until thoroughly combined. 2: Add rice flour, almond flour, tapioca starch, baking soda, and salt, then mix until flour is fully incorporated. 3: Fold in chocolate chunks. 4: Refrigerate dough for at least one hour or ideally overnight. 5: Preheat your oven to 375°F. 6: Scoop 1½ inch dough balls using an ice cream scooper, then flatten dough out into a disk. 7: Place half of a marshmallow in the center of the disk and mold dough around it so that it is fully enclosed. 8: Add dough ball to a parchment lined baking sheet and repeat with remaining dough. 9: Bake until edges are golden and crispy, about 11-13 minutes. 10: Optionally, top cookies with halved marshmallows and toast with a kitchen torch or broil until browned.
