This healthy s’mores skillet cookie is made with wholesome ingredients like oat flour, almond butter, and coconut sugar! Nobody can resist this gooey, chocolatey treat! What’s more, it’s incredibly simple to make. Think cookies, but without the rolling out and flattening. The jumbo cookie is baked in a large cast iron skillet until browned around the edges but still soft and gooey in the middle. Best enjoyed warm, straight out of the pan!
Hi! Hope everyone’s weekend is going well so far!
I don’t think I have ever been so excited to share a dessert recipe until today. World, it is time for you to meet this healthy s’mores skillet cookie! Of course, take the word “healthy” with a grain of salt. This dessert is made with a good balance of wholesome ingredients like oat flour, almond butter, eggs, coconut oil, and coconut sugar, as well as more “indulgent” ingredients like marshmallows and chocolate. To me, a good balance is the definition of health. Hence, the recipe name!
This s’mores skillet cookie could not be simpler to make. Here are the drool-worthy details!
Healthy S’mores Skillet Cookie Ingredients
- Eggs
- Almond butter
- Coconut oil or butter
- Coconut sugar
- Maple syrup
- Vanilla extract
- Baking soda
- Sea salt
- Oat flour
- Chocolate chips
- Dark chocolate
- Large marshmallows
Step By Step Instructions
Grease a large (10-12-inch) cast iron skillet with butter or coconut oil. Preheat the oven to 350 F.
In a large bowl, whisk the eggs. Add the almond butter, coconut oil or butter, coconut sugar, maple syrup, and vanilla. Whisk until smooth.
Sprinkle in the baking soda and salt and whisk to incorporate. Stir in the oat flour. Mix in the chocolate chips. The dough will be on the wet/sticky side; this is normal.
Spoon half of the dough into the skillet. Wet your hands and press the dough into an even layer. Top with the chocolate and marshmallows. Cover the chocolate and marshmallows with the second half of the dough. Wet your hands and press the dough into an even layer that covers the marshmallows and chocolate.
Bake the skillet cookie for 18 minutes. Remove from the oven and allow to it set/cool for ten minutes, then dig in! Fresh out of the oven, it’s gooey, melty, and oh so irresistible. As it sits, it firms up, making it easier to slice into individual pieces.
So, what are your Sunday plans? Baking this healthy s’mores skillet cookie, perhaps?
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What To Serve With A Skillet Cookie
Honestly, ice cream is a no-brainer. Cold ice cream melting into the still-warm skillet cookie is my idea of food heaven. I also enjoyed this with a glass of cold milk. Hard to beat milk and a gooey s’mores cookie for dessert after a long day!
A Few Final Thoughts
To make this vegan, I am fairly certain that you can substitute flax eggs for the eggs. I have not tested this, however. To make two flax eggs, mix 2 tablespoons of ground flax with 5 tablespoons of water.
More Healthy-ish Dessert Recipes
- Vegan Peanut Butter Date Chocolate Bars (6 Ingredients!)
- Raw Vegan Banana Cream Pie
- Vegan Sweet Potato Brownies (Gluten-Free)
- Healthy Thumbprint Cookies, Two Ways: Jam and Nutella Chocolate Chip
That’s all for tonight! Hoping to get back into my “What To Cook This Week” Sunday series, so I may be back here tomorrow!
Have a great one, and I hope that you love this healthy s’mores skillet cookie! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!
Finally, if you want more wholesome and feel good recipes to help fuel your active lifestyle, follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.
Enjoy!
Print
Healthy S’mores Skillet Cookie
- Total Time: 28 minutes
- Yield: 12 servings 1x
Description
This healthy s’mores skillet cookie is made with wholesome ingredients like oat flour, almond butter, and coconut sugar! Nobody can resist this gooey, chocolatey treat! What’s more, it’s incredibly simple to make. Think cookies, but without the rolling out and flattening. The jumbo cookie is baked in a large cast iron skillet until browned around the edges but still soft and gooey in the middle. Best enjoyed warm, straight out of the pan!
Ingredients
- 2 large eggs, at room temperature
- ¾ cup almond butter
- ¼ cup softened coconut oil or butter
- ¾ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 ¼ cups oat flour
- ½ cup semisweet chocolate chips
- 100 grams dark chocolate, chopped into chunks
- 1 heaping cup large marshmallows (about 12-I used Dandies vegan marshmallows)
Instructions
-
Grease a large (10-12-inch) cast iron skillet with butter or coconut oil. Preheat the oven to 350 F.
-
In a large bowl, whisk the eggs. Add the almond butter, coconut oil or butter, coconut sugar, maple syrup, and vanilla. Whisk until smooth.
-
Sprinkle in the baking soda and salt and whisk to incorporate. Stir in the oat flour. Mix in the chocolate chips. The dough will be on the wet/sticky side; this is normal.
-
Spoon half of the dough into the skillet. Wet your hands and press the dough into an even layer. Top with the chocolate and marshmallows. Cover the chocolate and marshmallows with the second half of the dough. Wet your hands and press the dough into an even layer that covers the marshmallows and chocolate.
-
Bake the skillet cookie for 18 minutes. Remove from the oven and allow to it set/cool for ten minutes, then dig in! Fresh out of the oven, it’s gooey, melty, and oh so irresistible. As it sits, it firms up, making it easier to slice into individual pieces.
Notes
Storage instructions: Once totally cool, slice into 12 wedges and transfer into an airtight container. Store at room temperature for 3 days. After 3 days, I would recommend storing this in the fridge (although if you’re anything like us, you’ll finish this whole thing within 3 days!).
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Dayna says
One of my favourite recipes! So delicious and satisfying!
Allison says
Thanks, Dayna! Can’t wait to make it again for everyone! ?
Sue says
Hi Allison, I’ve had my eyes on this one for a while; I know it will be a huge hit! I’m low on oats. Would almond flour work? Thanks
Allison says
Hi Sue! That’s nice to hear, and thanks for reminding me of this recipe- I might have to make it again soon!
Hmmm, almond flour might work. I’m not certain as I haven’t experimented much with almond flour. If you have enough oats to use half oat flour and half almond flour, that would probably work best. Let me know how it goes if you give it a try! 🙂