This is the s’mores version of the pull-apart dreidel: the same almond-and-oat sugar cookie base, shaped by hand instead of cut, with chocolate hazelnut spread and mini marshmallows on top rather than sealed inside.
Rolling the edges inward — everywhere except the handle — builds a low wall that keeps the spread and the marshmallows from sliding off as the cookie spreads in the oven.
The marshmallows brown last. If they’re still pale at fifteen minutes the broiler finishes them in seconds, and seconds is the right unit here.
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