Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!
Kinda on a s’mores EVERYTHING streak right now and I’m not even trying to stop it. Graham-inspired cookie, dark chocolate, and marshmallow – what better flavor trio to have on recipe repeat?
This recipe is another one dreamed up and developed in collaboration with Gina from Healthy Little Vittles. I always love working with this lady because her imagination and talent with a camera just amaze me more with everything she posts. But something BIG has happened since last time we collab-ed. Massive, mind blowing, near life changing if you will…
And that is the invention of her incredible homemade Vegan Marshmallows! I cannot even remember how many times I’ve attempted homemade marshmallows without gelatin, but Gina finally cracked it and they are fluffy and sweet and everything cloud-like you could ask for.
And if you give a girl a homemade vegan marshmallow recipe (FINALLY), she’s gonna turn it into a S’mores Cookie Cup.
This recipe does have a few steps…
- Make and bake the “graham” cookie base.
- Whip up the marshmallow fluff.
- Fill the cooled cups and allow the marshmallow to set.
- Top with dark chocolate chunks or chips.
- Torch (without burning the cups or yourself).
- Or don’t torch, they are delicious un-toasted too.
- Turn on this YouTube video to conjure up campfire vibes.
- Dig in!
S’mores Cookie Cups
- Prep Time: 90 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 6 cups 1x
- Category: cookie
- Method: baking
- Cuisine: american
Description
Bringing s’mores indoors with these S’mores Cookie Cups – gluten-free “graham” cookie, homemade vegan marshmallow fluff, dark chocolate, torch till toasty!
Ingredients
“Graham” Cookie Cups
- 2 cups (180g) granola
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch salt
- 1/2 cup (65g) cassava flour
- 1/2 cup (120g) almond butter
- 1/2 cup (160g) maple syrup
- 1 teaspoon vanilla extract
Vegan Marshmallow Fluff
- 1/4 cup (60g) aquafaba (brine from a can of chickpeas)
- 1/2 cup(160g) tapioca syrup
- 1 tablespoon agar agar powder + 3 tablespoons water
- 1/2 teaspoon vanilla extract
- Pinch salt
Dark chocolate bar
Kitchen torch/lighter for toasting (optional)
Instructions
- Preheat the oven to 350ºF.
- In the food processor, grind the granola until fine, then add baking soda, cinnamon, salt, cassava flour and pulse to combine.
- Place the “graham” mixture into a medium bowl and then stir in the almond butter, maple syrup and vanilla until you have a cookie dough-like consistency.
- Spray a muffin tin with coconut oil, then divide the graham cookie dough equally in the muffin tin and gently press the dough in the cups, making a well in the middle of each with your fingers.
- Bake for about 12 minutes at 350ºF. Cool.
- Whip the aquafaba with a hand mixer on high to stiff peaks. Set aside.
- Combine 1 tablespoon of agar agar powder with 3 tablespoons of water, stir to combine.
- In a small saucepan over high heat, bring the tapioca syrup to a boil. Add the agar mixture, a pinch of salt, and the vanilla extract to the pan. Whisk continuously until the syrup comes to a rapid boil. Remove from heat.
- Immediately, pour the syrup mixture into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
- Pour the marshmallow fluff generously into each cookie cup and set it aside to firm up for 30-45 minutes.
- Top each cup with chocolate chunks (or chips work too).
- Use a blow torch or broil for a few minutes in the oven to toast (optional, they are delicious un-toasted too) and enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 494
- Sugar: 27g
- Sodium: 335mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 73g
- Fiber: 6g
- Protein: 8g
Keywords: gluten free, summer, dessert, chocolate, marshmallow, aquafaba, fluff, vegan, granola, gluten-free
CLICK BELOW TO PIN
I have never heard of tapioca syrup. What can I use instead?
Corn syrup will work too!
I don’t use corn syrup ever. I have honey, maple syrup and agave.
Honey will be the best of those 3, but none of them are as thick and viscous as tapioca syrup so I cannot guarantee the fluff will turn out as well!
Hi!
Would maple syrup or honey work also?
Honey might work, but I am hesitant to say yes for sure. Its not as vicious/sticky as tapioca syrup so your fluff may not set as well
omg YES I have been looking for a way to create a marshmallow-like filling and THIS IS IT. Thank you, Natalie 😍
I was totally amazed at how reminiscent of real deal marshmallow fluff it was, super excited for you to give it a shot🤗
I’m excited to try this dessert!
But, may I use an alternative to cassava flour (ie. Bob Redmill’s 1-to1 GF cooking flour)?
Yes that should work just fine! Hope you love them Emily 🙂
Wow Natalie, you and Gina, you’ve outdone yourself – this is frickin’ BEAUTIFUL! 😍 I’ve always loved s’mores and could never find vegan marshmallows/marshmallow fluff so I was extremely excited to make my own marshmallow fluff 😜 I didn’t have cassava flour nor did I have tapioca syrup, so I used rice flour and rice syrup instead. Everything went well ☺️ This is such an easy to follow and to make recipe. Although it helps to have a friend helping you – it’s a win win situation, right?! Anyway, thank you so so much for this INCREDIBLY delicious and extraordinary recipe. I will be making this again 💯🥰 love, and stay safe, lara xx
★★★★★
YAY!! I am thrilled to hear you tried them Lara🤗🤗 And with such success, good to know the rice syrup/flour swaps worked too because I’ve gotten quite a few questions about that. SO thank you for the feedback and I am so happy to finally have a homemade vegan marshmallows in my life too💞 Much love!
Can I use anything as a substitute for the Aquafaba? And can I use almond flour instead?
★★★★★
Egg whites. But if you are vegan, no there really is no sub unfortunately. Almond flour should be fine, might be a little more crumbly cookie cup, reduce it to 1/4 cup though!