Name: Pull-Apart S’mores Cookie Dreidel
Cuisine: Israeli/Jewish
Ingredients: 1/4 cup Coconut Oil; 1/4 cups Pure Maple Syrup; 1 1/2 tsp Pure Vanilla Extract; 1 1/2 cup Almond Flour; 1/2 cup Gluten-Free Rolled Oats; 1/4 cups Cornstarch; 1 tsp Sea Salt; 1/2 tsp Baking Powder; 1 1/2 cup Mini Marshmallows; 1/2 cup Chocolate Hazelnut Spread

These ooey-gooey s’mores cookies are loaded with golden marshmallows, chocolatey hazelnut spread, and a sweet sugar cookie that’s soft on the inside with a satisfying crunch on the outside. They’re perfection.

Sugar Cookie Base

1/4 cup Coconut Oil

1/4 cups Pure Maple Syrup

1 1/2 tsp Pure Vanilla Extract

1 1/2 cup Almond Flour

1/2 cup Gluten-Free Rolled OatsAdd to a blender to make oat flour

1/4 cups CornstarchCan also sub with tapioca or arrowroot starch

1 tsp Sea Salt

1/2 tsp Baking Powder

Toppings

1 1/2 cup Mini Marshmallows

1/2 cup Chocolate Hazelnut Spread

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a large bowl, mix together your melted coconut oil, pure maple syrup, and vanilla extract.

Pour in your almond flour, oat flour, cornstarch, salt, and baking powder. Mix until a dough forms.

Lay your dough on a parchment paper and roll out with a rolling pin until 1/4-inch thick. Using your hands, shape the dough into a dreidel shape.

Spread your chocolate hazelnut spread atop the dough. Roll the edges of the dreidel base (excluding the handle) slightly inward. Sprinkle with mini marshmallows.

Bake for 10-15 minutes or until your cookie is slightly golden. If your marshmallows aren’t brown, use the broil setting for a few seconds but keep an eye on them so they don’t burn!

Cut slits along the edges of the dreidel to make it a pull apart cookie. Enjoy!

CategoryChanukahCuisineIsraeli/Jewish

Ingredients