Some might say a paleo diet is strict or extreme considering the long lists of foods that are on the diet’s no-thank-you list. Although this lifestyle may seem like it has its limitations, it doesn’t mean those who follow it can’t indulge in a sweet, grain-less baked treat every once in a while!
This gourmet recipe uses almond flour and other non-processed ingredients to create the most delicious version of s’mores you’ve ever had! So don’t fret about missing out on roasting marshmallows at your next campfire—just bring these along and you’ll quickly sway others to drop the sugary marshmallows and grab a paleo-approved mini s’mores cookie cup instead!
For this recipe, make sure your kitchen is equipped with a mini muffin tin, whisk, stand mixer and candy thermometer or comparable alternatives.
Ingredients
Cookie cups
1-1/2 cups. Bob’s Red Mill Paleo Baking Flour
1/4 cup Vitacost Cold-Pressed Coconut Oil, melted
1/4 cup Vitacost Organic Maple Syrup
3 Tbsp. Enjoy Life Mini Chocolate Chips (optional)
1-1/2 tsp. Frontier Co-Op Organic Vanilla Extract
1 tsp. Simply Organic Cinnamon
1/4 tsp. Vitacost Baking Soda
1/4 tsp. Redmond Real Salt
1 egg
Chocolate filling
6 Tbsp. Enjoy Life Mini Chocolate Chips
Marshmallow fluff
2 egg whites
1 cup Vitacost Raw Honey
1/2 tsp. vanilla extract
1/4 tsp. Frontier Co-Op Cream of Tartar
1/4 cup water
Directions
- Grease mini muffin tin and preheat oven to 350 degrees F.
- To make cookie cups, in medium bowl, beat egg and mix in wet ingredients.
- In large bowl, combine dry ingredients. Pour wet mixture into dry ingredients and mix until cookie dough forms.
- Press about 1 tbsp. cookie dough into each muffin tin slot making sure to leave a well large enough to fill later on. Bake for approx. 10-12 minutes or until edges have browned. Let cookies cool in pan for about 10 minutes. Place cookie cups on wire rack to cool.
- To make chocolate filling, melt chocolate chips in microwave in 10 second intervals, stirring after each until completely smooth and melty. Pour chocolate into cookie cups (about 1/2 to 3/4 full). Set aside.
- To make the marshmallow fluff, heat saucepan over medium-high, add in water, syrup, and honey and stir. Insert candy thermometer into pot and continue stirring occasionally.
- In stand mixer bowl, combine egg whites and cream of tartar. Once honey-syrup mixture reached 225 degrees F., begin to whip egg whites to soft peaks; around 3 minutes.
- When egg whites are ready, honey-syrup mixture should be 240 degrees F. Remove saucepan from heat. Set mixer to medium speed and, very slowly in a thin, steady dream, pour honey-syrup into the egg white along the side of the bowl.
- Set mixer to medium-high and whip for 7 minutes or until thick and glossy. (Note: The whites may fall initially, but they will fluff back up). Add vanilla and whip until mixture is cool to the touch.
- Spoon fluff into piping bag or plastic baggie with one corner snipped off and pipe onto tops of cookie cups. Place under broiler for about a minute. Serve warm and toasty.
Additional cooking tips:
- Make sure your mixer bowl and whisk are completely clean before use. Even the smallest bit of grease or egg yolk can ruin your fluff.
- If you’ve got one, you can use a kitchen torch instead of broiling to toast the tops of your s’mores cookie cups.
Looking for more? Check out our FREE e-book for your Paleo Kitchen with 20 Recipes to Get Started.