Pull-Apart S’mores Cookie Dreidel (Edit recipe)

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These ooey-gooey s’mores cookies are loaded with golden marshmallows, chocolatey hazelnut spread, and a sweet sugar cookie that’s soft on the inside with a satisfying crunch on the outside. They’re perfection.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 12

Ingredients

Sugar Cookie Base

0.25 cup Coconut Oil
0.25 cups Pure Maple Syrup
1.5 tsp Pure Vanilla Extract
1.5 cup Almond Flour
0.5 cup Gluten Free Rolled Oats, Add to a blender to make oat flour
0.25 cups Cornstarch, Can also sub with tapioca or arrowroot starch
1 tsp Sea Salt
0.5 tsp Baking Powder

Toppings

1.5 cup Mini Marshmallows
0.5 cup Chocolate Hazelnut Spread

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix together your melted coconut oil, pure maple syrup, and vanilla extract.
Pour in your almond flour, oat flour, cornstarch, salt, and baking powder.
Mix until a dough forms.
Lay your dough on a parchment paper and roll out with a rolling pin until 1/4-inch thick. Using your hands, shape the dough into a dreidel shape.
Spread your chocolate hazelnut spread atop the dough. Roll the edges of the dreidel base (excluding the handle) slightly inward. Sprinkle with mini marshmallows.
Bake for 10-15 minutes or until your cookie is slightly golden. If your marshmallows aren’t brown, use the broil setting for a few seconds but keep an eye on them so they don’t burn!
Cut slits along the edges of the dreidel to make it a pull apart cookie. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	192
Fat:	11 g
Carbohydrates:	22 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	231 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.