These cookies have been on my mind for a while now. It’s summer and summer means dining al fresco whether you’re roasting (veggie) burgers on the grill or charring corn in the embers of a bonfire. Basically, summer means there are all sorts of opportunities to roast marshmallows and sandwich them between chocolate and graham crackers.
Now, I try not to get all “woe is me” about my gluten allergy, because it’s honestly not that bad. Truthfully, I don’t think about it much at all these days. Most of the cooking I do for myself is naturally gluten-free and adapting recipes has basically become second nature over the last five (!?!) years. But there are a few foods that you just can’t replicate with gluten-free flours — bagels and graham crackers.
So, I’ve been without my beloved s’mores for many, many years. Marshmallow smooshed between two pieces of chocolate, while delicious, just didn’t cut it. Then these cookies came to me in a dream. Well, not really. My friend Kelly brought in some s’mores cupcakes to work and I was like, “S’MORES COOKIES!”
That was six or seven months ago. Maybe even longer. But what can I say? Good things come to those who wait. And these cookies? Yeah. They’re GOOD.
yields 2 dozen cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups gluten-free flour (I used Bob’s Redmill)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallows, chopped into bite-sized pieces (I used vegan ones)
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, combine butter and sugar and mix until light and creamy. Stir in vanilla, honey, and eggs. Mix well.
In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet, and stir until blended. Fold in the chocolate chips and marshmallows.
Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through. Remove from oven and allow to cool for five minutes before transferring to a wire rack.
If it weren’t for the chocolate chips, I’d straight up call these a breakfast cookies. Don’t look at me like that (through the internet). Breakfast cookies are A THING. See? SEE? But somehow, despite the oats, maple syrup, dried fruit, and nuts, these cookies are still more reminiscent dessert than breakfast fare.
Maybe they’re snack cookies. Is that a thing? Let’s make it a thing.
Load your cookie dough with craisins — or raisins, if one of your roommates doesn’t find them utterly disgusting — nuts, and oats. Add some chocolate chips because it’s a mid-April Wednesday and you’ll probably need some chocolate to carry you through the week (and month).
I still maintain that April is the cruelest month — after all, it did taunt me with an 80-degree day before plunging back into the low 50s — but having quasai healthy cookies at the ready for emergency snacking sure do wonders for a girl’s outlook on life.
Oatmeal Craisin Chocolate Chip Cookies
Yields 2 dozen cookies
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup melted butter
- 1/3 cup chopped pecans
- 1/3 cup slivered almonds
- ½ cup cranberries
- ½ cup chocolate chips
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Combine dry flour, baking soda, and oats in a large mixing bowl. In a separate bowl, whisk together the melted butter and maple syrup. Add the wet ingredients to the dry, mix well, and fold in the nuts, craisins, and chocolate chips.
Drop dough by tablespoonfuls onto the prepared baking sheets, spaced an inch or so apart. Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven, let cool for five minutes before transferring to wire racks.
I’ll be perfectly honest, I’ve been thinking about these cookie sandwiches for a while. Peanut butter and Nutella is a flavor combination that won’t be ignored, forgotten, or shoved aside in favor of another recipe. But the sad truth is that I’ve purchased Nutella three separate times over the last few weeks only to EAT THE ENTIRE JAR MYSELF, SANS COOKIES.
Oh, well. I guess the third time’s the charm.
These cookie sandwiches begin with Heidi Swanson’s beautifully simple peanut butter cookies. These are quickly becoming my go-to peanut butter cookies. The recipe calls for a handful of ingredients that I nearly always have on-hand and the lack of refined sugar really allows the richness of the peanut butter to shine through. (What? You don’t keep a steady supply of maple syrup in your pantry at all times? Well that, my friend, is just plain weird).
Once baked and cooled, the cookies are slathered with a rich coating of Nutella. My personal preference is to generously coat both the top and bottom cookie for a truly indulgent sandwich experience.
But that’s just me. And I”m the girl who ate two full jars of Nutella by the spoonful before making and blogging these cookies. So I’m clearly biased. But come one! Nutella and peanut butter are a winning combination. These cookie sandwiches will not disappoint.
Peanut Butter Nutella Cookie Sandwiches
Recipe slightly adapted from 101 Cookbooks
Makes a dozen cookie sandwiches
- 2 cups all-purpose flour (I used Bob’s Redmill Gluten-Free)
- 1 teaspoon baking soda
- 1 cup all-natural, chunky peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just barely combined. Let the dough sit for five minutes and stir again.
Drop dough by heaping tablespoon-full onto parchment paper lined baking sheets. Crease each cookie with the back of a fork and bake for 10 minutes. Remove from the oven and let cool for five minutes before transferring to a wire rack.
Once the cookies are completely cool, flip them over and spread a generous helping of Nutella on the flat side of each cookie and pair them off into cookie sandwiches. Serve! Eat!
Someone once asked me whether I preferred ice cream or cookies. I answered “cookies.” Why? Because you can double fist cookies without looking like a complete wack-job. Try to eat a bowl of ice cream with two spoons at once and you’ll get some pretty strange looks.
So, yeah. I like cookies. And when I eat cookies, I like to eat a lot of them.
If you’re like me, these cookies will change your life. They’re delicious enough to feel indulgent but not so sweet that you’ll feel like a whale after inhaling three — or five — in a row.
Take a peek at the ingredients: almonds? oatmeal? maple syrup in lieu of sugar? That’s practically a balanced breakfast right there. And there’s no better way to balance your breakfast than with a cookie in each hand.
Almond Thumbprint Cookies
from the kitchn
Yields 4 dozen cookies
- 2 cups whole almonds
- 4 cups quick-cooking oats (I used gluten-free)
- 1/4 teaspoon salt
- 1 1/2 cups flour, divided (I used gluten-free all-purpose flour)
- 1 cup canola oil
- 1 cup maple syrup
- Assorted jams (I used raspberry and orange marmalade)
Preheat oven to 350°F and grease two baking sheets
In a food processor or tough blender, blend the almonds until they are chopped into smallish pieces but not ground into a flour.
Next, grind the oats and salt into a fine meal and add it to the almonds. Add 1 1/4 cup of flour to the almond-oat mixture and combine.
Add the wet ingredients and mix until well-combined. The dough will stiffen as it sits, but if it seems too soft after 15 minutes, add the remaining 1/4 cup of flour.
Scoop dough by heaping tablespoon-full into the cookie sheets. Then, use the back of a half-teaspoon to make indentations in the top of each cookie. Fill each indentation with jam and bake for 15-20 minutes, until the cookies begin to brown.
Let cook for 15 minutes before transferring to a wire rack.