S'mores Cookies (Einkorn Flour + Clean Ingredients)

A pile of S' More Cookies on a white plate with marshmallows, chocolate chips and graham crackers crumbled

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S'mores Cookies (Einkorn Flour + Clean Ingredients)

S'mores cookies made with einkorn flour, Dandies mini marshmallows, chocolate chips, and crushed Simple Mills Honey Cinnamon Sweet Thins sprinkled on top instead of conventional graham crackers. The same chewy einkorn cookie base as the classic chocolate chip cookies on this site — with all the campfire s'mores flavors baked right in. Freezer-friendly baked or as raw dough balls.

Prep Time15

Cook Time9

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, chocolate chip, chocolate chip cookies, einkorn chocolate chip cookies, marshmallow, s'mores

Servings:

Calories: 178kcal

Equipment

2 baking sheets
2 bowls
1 mixer or beater

Ingredients

2 ¾ cup all-purpose einkorn flour
1 tsp baking soda
1 tsp pink Himalayan salt
1 cup organic butter
¾ cup organic brown sugar
¾ cup evaporated sugar swap for organic granulated sugar
2 tsp organic vanilla extract
2 large egg (room temperature)
1 cup chocolate chips (real good or nestle simple)
1 cup mini marshmallows (I like Dandies)
½ cup simple mills honey cinnamon sweet thins crushed

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Instructions

Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup evaporated sugar, and2 tsp organic vanilla extract. Mix until light and fluffy.
Beat in the 2 large egg until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the 1 cup chocolate chips 1 cup mini marshmallows until evenly distributed throughout the dough.
Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
Sprinkle the top of each cookie with ½ tsp of the ½ cup simple mills honey cinnamon sweet thins.
Bake for around 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Measure einkorn flour by spooning — not scooping from the bag. Packed flour = dry cookies.
Melted butter is intentional for chew and texture. Let it cool slightly before adding eggs.
Crush Simple Mills crackers to a coarse crumble — not fine powder. Texture matters.
Don't overbake. Pull when edges are golden even if centers look soft. Marshmallows harden when overbaked.
Cool 3–4 minutes on the pan before moving — marshmallows are very soft straight from the oven.
Freeze: Baked cookies in a freezer bag up to 3 months. Or freeze raw scooped dough balls and bake from frozen, adding 2–3 minutes.
Regular flour swap: ¾ cup all-purpose for every 1 cup einkorn flour.
Dandies substitute: Any mini marshmallow works.

Nutrition