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S’mores Cookie Cups (Gluten-Free)

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The perfect easy, healthy summer dessert recipe. These s’mores cookie cups are ready in just 15 minutes. A cookie base topped with melted chocolate and fluffy marshmallows. They’re a great indoor s’mores recipe if you don’t have access to a bonfire. You can definitely make indoor s’mores but these are a fun alternative!

I have always loved s’mores anything. I mean, what’s better than a toasted marshmallow and melted chocolate? Adding it on top of a cookie base does take it to another level. The cookie base is gluten free and takes on 10 minutes to make before adding the chocolate and marshmallow on top.

Make this when you’re trying to feel the ultimate summer vibes. Enjoy!

Further Food Nutritionist Commentary:

Almond flour is a popular alternative to traditional wheat flour. It's low in carbs, packed with nutrients and has a slightly sweeter taste. Almond flour may also provide more health benefits than traditional wheat flour, such as reducing "bad" LDL cholesterol and insulin resistance.

By Anna Lee
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S’mores Cookie Cups (Gluten-Free)

  • Prep Time:5 Minutes
  • Cook Time:15 Minutes
  • Servings: 16

Ingredients

For the cookie cups:

1 egg

1/2 cup almond flour

1 tablespoon coconut flour

1/3 cup cashew butter

1/4 cup coconut sugar

2 tablespoons maple syrup

1/2 teaspoon baking powder

1/2 teaspoon vanilla

Toppings:

8 chocolate squares, cut in half

8 marshmallows, cut in half

Instructions

  1. In a bowl, whisk the egg.
  2. Then add in the rest of the cookie cup ingredients.
  3. Mix together well.
  4. Add to a greased mini cupcake pan.
  5. Bake for 10 minutes at 350F.
  6. When they’re done, remove. Take a spoon and press a hole in the middle on them.
  7. Add the chocolate on top on the hole, let it melt a little bit, then add the marshmallows on top.
  8. You cut them both in half so they fit on the mini cups.
  9. Then broil for 2 mins. Keep an eye on them the whole time
  10. Let them cool a little bit then eat up!
In a bowl, whisk the egg. Then add in the rest of the cookie cup ingredients. Mix together well. Add to a greased mini cupcake pan. Bake for 10 minutes at 350F. When they’re done, remove. Take a spoon and press a hole in the middle on them. Add the chocolate on top on the hole, let it melt a little bit, then add the marshmallows on top. You cut them both in half so they fit on the mini cups. Then broil for 2 mins. Keep an eye on them the whole time Let them cool a little bit then eat up!

Nutrition Information

Per Serving: Calories: 129; Total Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 13 mg; Sodium: 54 mg; Potassium: 94 mg; Carbohydrate: 16 g; Fiber: 1 g; Sugar: 13 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 4%; Calcium: 13%;

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