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.
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!
0 servings