This really is the Best S’mores Cookie Skillet. An epic, healthier twist on a classic bonfire dessert. Except no bonfire required for this recipe, it’s all done in one skillet that you pop in the oven! With a gluten and dairy-free crumbly cinnamon cookie base, gooey pools of melted dark chocolate and perfectly golden mini marshmallows, this is an irresistible dessert.
As someone living in an apartment, I don’t have access to a bonfire or gas stove top. Which usually means S’mores are out of the picture. But not anymore! This S’mores C0okie Skillet is arguably better than traditional S’mores and is seriously so easy. Layer all the ingredients into a cast iron skillet (or any other oven-safe pan), bake in the oven and dive right in with your spoon.
Cookie skillets are a convenient way to feed a bunch of dessert-hungry mouths. You can save the time it would take to roll out each individual cookie ball and instead spend it chatting. Once the timer goes off, take out the S’mores Cookie Skillet and assemble the spoons. It’s best when eaten warm, but make sure you let it cool for a few minutes so you don’t burn your mouth.
What You Need To Make The Best S’mores Cookie Skillet
- Coconut Oil: I use refined coconut oil here, but any neutral-flavored oil will work.
- Coconut Sugar: This unrefined sugar is similar in color and flavor to brown sugar and gives the cookie base a great sweetness.
- Monkfruit Sweetener: Monkfruit sweetener is a zero-calorie sugar alternative. Don’t have any on hand? Regular white sugar will work just fine.
- Egg: I always use pasture-raised and have not tried any vegan substitutes yet.
- Vanilla: It’s an essential in any baked good!
- Oat Flour: Oat flour is very affordable and naturally gluten-free. In this recipe, I will be using store-bought oat flour which is ground finer than homemade, however I’m sure that either will work.
- Cinnamon: My favorite graham crackers are the ones coated in cinnamon sugar so I emulated that in this recipe by adding lots of cinnamon to the cookie base.
- Salt: Just a touch to balance out the sweetness.
- Baking Soda: To help the cookie rise.
- Dairy-Free Chocolate Chips: Dark chocolate is always my go-to, but go with whatever variety makes your heart happy! Some dairy-free chocolate chip brands that I like are Trader Joe’s, Enjoy Life and Hu.
- Mini Marshmallows: Traditional or Dandies.
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Best S’mores Cookie Skillet
Equipment
- 8" cast iron skillet (or any oven-safe pan)
- medium bowl
Ingredients
- ½ cup refined coconut oil, melted
- ½ cup coconut sugar (sub brown sugar)
- ¼ cup Lakanto monkfruit sweetener (sub white sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups oat flour (I used store-bought but homemade should work too)
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp baking soda
- ½ cup dairy-free dark chocolate chips (more as needed)
- ½ cup mini marshmallows (more as needed)
Instructions
- Preheat oven to 350F and grease an 8' cast iron skillet or other oven safe pan/dish.
- Add coconut oil and sugars to a medium bowl and mix until combined. Add in egg and vanilla and stir again.
- Add in baking soda, salt, cinnamon and oat floar and mix until just combined.
- Spread dough into prepared skillet. Bake for 20 minutes.
- Turn the oven heat up to 450F. Remove the skillet from the oven and add a layer of chocolate chips and then a layer of marshmallows. Once oven is up to temp, place the skillet back in and bake for 3-5 more minutes until the marshmallows are golden and chocolate is melty.
- Let cool for a few minutes and then dig in with a spoon!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.