S’mores Cookies (Einkorn Flour + Clean Ingredients)

These s’mores cookies have gooey chocolate chips, melty mini marshmallows, and a sprinkle of crushed Simple Mills honey cinnamon crackers on top for that graham cracker crunch — all baked into a thick, chewy einkorn flour cookie you can feel good about.

All the campfire nostalgia, none of the campfire. And my kids request these all the time.

Why This Recipe Works

S’mores are one of those foods that everyone loves in concept but rarely gets to enjoy outside of a summer campfire. These cookies fix that. They take everything that makes a s’more worth eating , the chocolate, toasted marshmallow, graham cracker — and pack it into a thick, chewy cookie you can make any time of year in a regular oven.

The base is the same einkorn chocolate chip cookie dough that’s been the most requested recipe on this site for years. Einkorn flour gives these cookies a subtle nuttiness that makes them taste more interesting than a standard chocolate chip cookie, and the weaker gluten structure of einkorn produces a tender, chewy texture that holds up well with the add-ins.

The graham cracker element is where this recipe does something fun. Instead of crushing conventional graham crackers, which are made with refined flour, high fructose corn syrup, and a list of additives — this recipe uses Simple Mills Honey Cinnamon Sweet Thins. They’re made with almond flour and have a short, recognizable ingredient list. Crushed and sprinkled on top of each cookie before baking, they give you the same sweet, slightly spiced crunch that makes a s’more taste like a s’more. It’s a small swap that fits the Healthier Homemade philosophy exactly — a cleaner version of a classic ingredient that works just as well in the recipe.

The marshmallows are Dandies — a clean, gelatin-free mini marshmallow that melts and browns in the oven just like conventional marshmallows without any of the corn syrup. We always have these on hand in the pantry.

Key Ingredient Notes

All-purpose einkorn flour. 2¾ cups, whisked with the baking soda and salt. Jovial Foods all-purpose einkorn is what this recipe was developed with. Don’t use whole wheat einkorn — it’s heavier and will make the cookies dense. Measure by spooning lightly into the cup and leveling off rather than scooping from the bag.

Organic butter. One cup, melted. Melted butter rather than softened is intentional — it produces a denser, chewier, more fudgy cookie rather than the cakey, puffed result you get from creamed softened butter. Let it cool slightly before mixing with the sugars so it doesn’t scramble the eggs.

Organic brown sugar and evaporated cane sugar. ¾ cup of each. The brown sugar adds moisture, chew, and a hint of molasses warmth that plays well with the s’mores flavors. The granulated sugar contributes crispiness and spread. Evaporated cane sugar can be swapped directly for regular organic granulated cane sugar — same measurement.

Two large eggs, room temperature. Room temperature eggs incorporate more evenly into the melted butter mixture. Leave them on the counter for 30 minutes or put them in a bowl of warm water for 5 minutes before starting.

Vanilla extract. Two teaspoons of real vanilla. It adds warmth and rounds out the chocolate and marshmallow flavors.

Chocolate chips. One cup. Real Good or Nestlé Simply are the brands used here — both have clean, short ingredient lists. Dark chocolate chips work beautifully if you want a slightly more intense chocolate flavor against the sweet marshmallow.

Dandies mini marshmallows. One cup, folded in with the chocolate chips. Dandies are made without gelatin or corn syrup — they melt and puff in the oven just like conventional marshmallows. Regular mini marshmallows work fine if that’s what you have.

Simple Mills Honey Cinnamon Sweet Thins. ½ cup, crushed — sprinkled on top of each cookie before baking. This is your graham cracker element. Crush them in a zip-lock bag with a rolling pin or pulse briefly in a food processor. You want a coarse crumble, not a fine powder — the texture is part of what makes the topping work.

Variations and Substitutions

Dark chocolate chips. Swap semi-sweet chocolate chips for dark chocolate chips for a richer, less sweet cookie that contrasts more dramatically with the marshmallow.

Chocolate drizzle. Melt a small amount of chocolate and drizzle over the cooled cookies for a bakery-style finish.

Regular graham crackers. If you’re not worried about the ingredients, regular honey graham crackers crushed to the same coarse crumble work exactly the same way.

Chocolate sprinkle inside too. Add a tablespoon of cocoa powder to the dry ingredients for a double-chocolate s’mores cookie with an even deeper chocolate flavor.

Regular flour swap. No einkorn? Use ¾ cup of regular all-purpose flour for every 1 cup of einkorn — so about 2 cups of regular all-purpose for this recipe.

Skip the chill. This dough doesn’t require a mandatory chill like some cookie doughs, but 30 minutes in the refrigerator will give you thicker, more defined cookies if you have the time. The marshmallows make the dough slightly stickier than a plain chocolate chip cookie dough so a short chill makes scooping easier.

How to Make S’mores Cookies

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Whisk the dry ingredients. In a small bowl, whisk together the 2¾ cups all-purpose einkorn flour, 1 tsp baking soda, and 1 tsp pink Himalayan salt until combined. Set aside.
3. Mix the wet ingredients. In a large bowl, combine the 1 cup melted butter, ¾ cup organic brown sugar, ¾ cup evaporated cane sugar, and 2 tsp vanilla extract. Mix until smooth and well combined. The mixture will look glossy.
4. Beat in the eggs. Add the 2 room-temperature eggs and beat until fully incorporated.
5. Add the dry ingredients. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Stop as soon as no dry streaks remain — don’t overmix.
6. Fold in the chocolate chips and marshmallows. Add the 1 cup chocolate chips and 1 cup Dandies mini marshmallows and fold gently until evenly distributed. The dough will be slightly sticky from the marshmallows — this is normal.
7. Scoop the dough. Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing cookies at least 2 inches apart. Leave them as rounded scoops — don’t flatten.
8. Add the cracker topping. Sprinkle approximately ½ tsp of the crushed Simple Mills Honey Cinnamon Sweet Thins on top of each cookie, pressing very gently so it adheres.
9. Bake for 10–12 minutes until the edges are golden brown and the marshmallows have puffed and are just beginning to turn golden. The centers will look slightly underdone — that’s correct. They firm up as they cool.
10. Cool before moving. Let the cookies cool on the baking sheet for at least 3–4 minutes before transferring to a wire rack. The marshmallows stay very soft right out of the oven — moving them too soon causes them to fall apart.

How to Freeze

Baked cookies: Let cool completely, then store in a freezer-safe Ziploc bag for up to 3 months. Thaw on the counter — the marshmallows soften back to their original texture as the cookies come to room temperature.

Frozen dough balls: Scoop the dough, add the cracker topping, and freeze flat on a parchment-lined baking sheet until solid. Transfer to a freezer bag. Bake from frozen at 350°F — add 2–3 minutes to the bake time. This is the best method for having fresh s’mores cookies any time without any mixing.

Anna’s Tips

Measure einkorn flour by spooning, not scooping. Einkorn compresses easily. Scooping from the bag packs in significantly more flour than intended and makes the cookies dry or crumbly. Spoon lightly into the cup and level off, or weigh it — 1 cup of all-purpose einkorn flour is approximately 120 grams.

Melted butter, not softened — and let it cool slightly. The melted butter is intentional for texture. But if you add hot melted butter directly to the eggs it can scramble them. Let the melted butter sit for 5 minutes before mixing, or add the eggs after the butter and sugars are fully combined and slightly cooled.

Crush the crackers to a coarse crumble, not powder. The texture of the Simple Mills crumble on top is part of what makes these cookies look and taste like s’mores. Too fine and it disappears into the cookie. Aim for rough, irregular pieces about the size of coarse sea salt.

Marshmallows get sticky — work quickly when scooping. The mini marshmallows make the dough stickier than a plain chocolate chip cookie dough. A quick 15–20 minute chill before scooping makes the process much easier. Lightly wet or oiled hands also help if the dough sticks to your scoop.

Don’t overbake. The marshmallows create hot spots and can cause cookies to look done before they actually are on the bottom — and also to look raw when they’re actually perfect. Pull them when the edges are golden and the tops have puffed, even if the centers look soft. One minute too long and the marshmallows can harden as the cookies cool.

Give them a moment on the pan. The marshmallows are essentially liquid when they come out of the oven. Moving the cookies immediately causes them to collapse and stick to the parchment. Three to four minutes on the pan lets everything set enough to transfer cleanly.

Frequently Asked Questions

Can I use regular mini marshmallows instead of Dandies? Yes — regular mini marshmallows work exactly the same way in the recipe. Dandies are the preference here because they’re made without gelatin or corn syrup, but any mini marshmallow gives you the same result in the oven.

What can I use instead of Simple Mills crackers? Regular honey graham crackers crushed to a coarse crumble are a direct substitute. If you want to keep it clean, any almond flour-based cracker with honey and cinnamon works the same way.

Why are my marshmallows hard after baking? The cookies were overbaked. Marshmallows puff and soften during baking but harden quickly if they get too much heat. Pull the cookies the moment the edges are golden — even if the centers look underdone — and let them finish on the hot pan.

Can I use regular all-purpose flour? Yes — use ¾ cup of regular all-purpose flour for every 1 cup of einkorn. For this recipe that’s about 2 cups of regular flour. The cookies will work well but won’t have the einkorn nuttiness.

Can I make the dough ahead? Yes. The dough keeps in the refrigerator for up to 48 hours before baking. Scoop before refrigerating or scoop cold — the dough gets firmer as it chills which makes scooping easier.

Do I need to refrigerate the dough before baking? It’s not mandatory for this recipe, but a 15–30 minute chill makes the dough easier to scoop (the marshmallows make it sticky) and produces slightly thicker cookies. Either way works.

How do I store these? Airtight container at room temperature for up to 4 days. The marshmallows keep the cookies soft. Freeze for up to 3 months.

More Einkorn Cookie Recipes

Frozen S’Mores

S’More Bombs

White Chocolate and Strawberry Cookies

Ice Box Cake