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Irresistible Gluten Free S'Mores Protein Cookies

Pretty Delicious Life
Soft, gooey, melty, and packed with protein, basically everything you love about a classic s’mores cookie but better for you and made in under 15 minutes, no campfire needed! These gluten free s’mores cookies bake up golden brown with gooey marshmallows, melty chocolate chunks, and gluten-free graham cracker pieces for the perfect balance of chewy texture and decadent flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Servings 4 cookies

Ingredients
  

  • 6 tablespoons grass fed beef isolate protein powder unflavored
  • 3 tablespoons gf oats
  • 2 tablespoons pb powder
  • 2 tablespoons gluten free graham cracker crumbs
  • 4 tablespoons natural peanut butter
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1-2 squares dark chocolate chopped
  • 1-2 teaspoons mini marshmallows

Instructions
 

  • Prep the baking sheet. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
  • Mix the dry ingredients. In a large mixing bowl, add the protein powder, gluten-free oats, pb powder, gluten-free graham cracker crumbs, baking powder, and kosher salt. Whisk or stir to combine.
  • Add the wet ingredients. Add the natural peanut butter, maple syrup, almond milk, and vanilla extract to the same mixing bowl. Mix with a fork until a thick cookie dough forms.
  • Fold in the fun stuff. Add chopped dark chocolate and mini marshmallows. Stir until evenly distributed throughout the cookie dough. Note the dough will be thick, this is okay it's supposed to be like this!
  • Form the cookie dough balls. Use a large cookie scoop to portion the dough into 2-4 large cookie dough balls. Place on a prepared baking sheet, spacing them apart. Gently press down with your hand as they will spread a bit but not too much. Note if you use whey protein powder they will puff up significantly, so ensure you leave enough space between the cookies.
  • Bake. Bake for 8–10 minutes until the cookies look set around the edges and lightly golden brown. The middle of the cookie may still look soft which is okay, that’s what you want for melty chocolate and gooey marshmallows.
  • Set the cookies. If the cookies still seem slightly under-baked after 10 minutes, place the entire cookie sheet in the fridge for 5 minutes instead of adding extra minutes in the oven. This helps them firm up without overbaking.
  • Cool & enjoy. Transfer the cookies to a cooling rack or wire rack. Enjoy warm or store once fully cooled.

Notes

Expert Tips & Tricks 

  • Room temperature nut butter mixes best. Cold peanut butter makes the dough stiff. Natural peanut butter also works best because the extra oil helps but be sure to mix it well. If it's too oily or runny it won't bind the cookie properly.
  • Chop the chocolate into small chunks. They melt into perfect pockets without weighing down the dough.
  • Don’t overbake. For the best chewy texture, remove when the edges are set. The middle will continue to firm up off the heat.
  • Use a protein powder you like the taste of! If you don't like how your protein powder tastes, then you won't like how these cookies, or any protein dessert you make, tastes. I love to use the unflavored or chocolate protein powder from Equip Foods in these cookies but if you prefer a whey protein powder, I love the taste of Devotion Nutrition. My code PRETTYDELISH will save you 15% off at both shops!
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!