Healthy S’mores Double Chocolate Sharer Cookie (Gluten Free, Vegan)

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
Yield: serves 2 to 4Category: Baking
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This healthy s’mores double chocolate sharer cookie is the perfect dessert to enjoy with the marshmallow lover in your life.

The giant soft centred cookie is best enjoyed when the cookie dough is still warm and soft, the chocolate is melting and the marshmallows are gooey. The slightly bitter dark chocolate works perfectly with the sweetness of the white chocolate and marshmallows making this a truly delicious, indulgent feeling dessert.

I had the classic skillet cookie in mind when creating this and, as we are heading into s’mores season, topping it with marshmallows to create a showstopping dessert seemed like the obvious choice. I did think about using my Chocolate Chunk Cookie recipe or a similar double chocolate cookie dough as the base for this, however, I wanted to keep this as a healthier more nutrient dense dessert. This is why I opted to base this recipe on my Healthy Double Chocolate Oat Cookie recipe and plan to experiment in the future and try this with my Healthy Chocolate Chip Oat Cookies too.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make this giant cookie using just oats. Simply omit the flour and use 160g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to the cookie. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

I like these made with cacao powder, however, if you cannot get hold of this ingredient or find it a little too bitter you could do a simple swap and use cocoa powder instead. I like these cookies made with a mixture of dark chocolate, usually 80% or 85%, and a dairy free white chocolate as I find the flavours pair well together but you could use whatever you prefer. I use medium to large size vegan marshmallows but any size would work well for this.

Rather than using chocolate chips in this recipe I actually prefer to chop a bar of chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top once baked, however, you can just throw them all into the batter if preferred. With this recipe you could even experiment a little and throw a handful of marshmallows into the batter in place of some of the chocolate.

The dough fits perfectly into a 6″ x 6″ cake tin but if you wanted to you could actually use a skillet for this. You could also use a blowtorch to melt the marshmallows instead of popping the dessert under the grill, however, I realise not everyone has a blowtorch in their cupboard and I want this recipe to be accessible as possible which is why I have noted down the grilling method.

I would recommend making this just before eating so it is still hot when you enjoy it. The marshmallows will be gooey, the giant cookie will be soft and the chocolate chunks will be delicious gooey puddles. You could eat this cold later on but, trust me, the experience will not be anywhere near as enjoyable. As this is best served straight away while hot, I would suggest using coconut oil or butter to line the cake tin as opposed to parchment paper for ease.

If you enjoy this s’mores sharer cooker and are looking for other recipes incorporating marshmallows and chocolate why not try my Chocolate S’mores cookie recipe which you can find here or my no bake Marshmallow Cookie Dough Cups which you can find here. You might also like my Healthy S’mores Oat Cookie Cups which you can find here.

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Ingredients

metric
imperial
  • 120g 1 +1/3 cups gluten free plain oats
  • 100g 1/2 cup coconut sugar
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup plain gluten free flour
  • 40g 1/4 cup dairy free white chocolate
  • 40g 1/4 cup dairy free dark chocolate
  • 2 large handfuls vegan marshmallows
  • 20g 3 tbsp cacao powder
  • 3 tbsp water
  • 1 tbsp flax seed
  • 1/2 tsp bicarbonate soda
  • splash vanilla essence
  • pinch sea salt

Method

  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the vanilla essence and the flax seed. Mix well
  4. Add the oats, plain flour, cacao, bicarb and salt to the bowl and mix well using your hands
  5. Once the mixture has come together and resembles a sticky dough add three quarters of the chocolate chunks or chips. Mix well ensuring they are evenly distributed throughout
  6. Grease a circular cake tin with extra coconut oil or some butter before adding the cookie dough. Press down on the dough pushing it into the edges of the tin, ensuring it is an even thickness throughout
  7. Place in a preheated oven and bake for ten minutes at 175 degrees Celsius
  8. Remove from the oven, scatter the remaining chocolate chips across the top of the cookie and arrange the marshmallows across the top
  9. Transfer to the grill and cook for a couple of minutes until the marshmallows start to melt and turn golden brown, keep rotating the tin to ensure they change colour evenly on top

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