These thick, bakery-style sugar-free chocolate cookies are rich, fudgy, and filled with a gooey marshmallow and chocolate center. Each bite delivers the nostalgic flavor of classic s’mores without added sugar, making them perfect for anyone following a low-carb or keto lifestyle. With crisp edges, soft centers, and a molten filling, these cookies are both indulgent and satisfying.
Why You’ll Love This Recipe
Completely sugar-free and low in net carbs
Thick, soft, and bakery-style texture
Gooey marshmallow and melted chocolate center
Made with almond flour for a gluten-free option
Easy to prepare with simple pantry ingredients
Perfect for special occasions or everyday treats
Can be made keto-friendly
Freezer-friendly and great for meal prep
Rich chocolate flavor in every bite
No compromise on taste while staying mindful of sugar intake
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Cookie Dough
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips
S’mores Filling
6 sugar-free marshmallows
1/3 cup sugar-free chocolate chunks or squares
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar-free sweetener until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms. Fold in the sugar-free chocolate chips.
Divide the dough into 6 equal portions. Flatten each portion into a thick disc.
Place one marshmallow and a few chocolate chunks in the center of each disc. Carefully wrap the dough around the filling and seal completely, rolling gently into a ball. Make sure no marshmallow is exposed.
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops.
Bake for 12–15 minutes, until the edges are set but the centers remain soft.
Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. The centers will remain gooey while warm.
Servings and timing
Servings: 6 large cookies
Preparation time: 15 minutes
Cooking time: 12–15 minutes
Total time: Approximately 30 minutes
Variations
Peanut Butter Twist
Add 2 tablespoons of natural sugar-free peanut butter to the dough for a nutty flavor.
Double Chocolate
Increase chocolate chips to 3/4 cup for extra richness.
Coconut Flavor
Add 2 tablespoons unsweetened shredded coconut to the dough.
Mini Version
Make 12 smaller cookies using half a marshmallow in each and reduce baking time to 9–11 minutes.
Dairy-Free Option
Replace butter with coconut oil and use dairy-free sugar-free chocolate.
Storage/Reheating
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Keep refrigerated for up to 7 days. Allow to come to room temperature before serving for best texture.
Freezer
Freeze baked cookies in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Microwave a cookie for 8–12 seconds to restore the gooey marshmallow center.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent, so it cannot be substituted directly. You would need to significantly adjust the liquid ingredients.
Are these cookies keto-friendly?
Yes, when using a keto-approved sweetener and sugar-free chocolate, they are suitable for a keto lifestyle.
Why did my marshmallow leak out?
If the dough does not fully seal around the marshmallow, it may escape during baking. Make sure it is completely enclosed.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
How do I keep the cookies soft?
Do not overbake them. Remove from the oven when the edges are set and the center is still slightly soft.
Can I use regular marshmallows?
Yes, but the recipe will no longer be sugar-free.
Why are my cookies crumbly?
This can happen if the dough is too dry. Make sure to measure almond flour correctly and use room temperature eggs.
Can I add crushed sugar-free graham crackers?
Yes, adding 2 tablespoons of crushed sugar-free graham-style crackers enhances the classic s’mores flavor.
Do these cookies spread while baking?
They spread slightly but remain thick. Lightly flattening them before baking helps ensure even baking.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches.
Conclusion
Sugar-Free S’mores Stuffed Chocolate Cookies deliver everything you love about traditional s’mores in a rich, low-carb cookie form. With a soft chocolate base, melted chocolate chips, and a gooey marshmallow center, they are indulgent yet mindful. Perfect for gatherings, dessert cravings, or a special homemade treat, this recipe proves you can enjoy bold flavor without added sugar.
Sugar-Free S’mores Stuffed Chocolate Cookies are thick, fudgy almond flour cookies filled with a gooey marshmallow and melted chocolate center, offering a rich, low-carb twist on the classic campfire treat.
Total Time:30 minutes
Yield:6 large cookies
Ingredients
Chocolate Cookie Dough:
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips
S’mores Filling:
6 sugar-free marshmallows
1/3 cup sugar-free chocolate chunks or squares
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk almond flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl, beat softened butter and sugar-free sweetener until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually mix dry ingredients into wet ingredients until a thick dough forms. Fold in chocolate chips.
Divide dough into 6 equal portions and flatten into thick discs.
Place one marshmallow and a few chocolate chunks in the center of each disc. Wrap dough around filling and seal completely, forming a ball.
Place dough balls on baking sheet 2 inches apart and gently flatten tops.
Bake 12–15 minutes until edges are set and centers remain soft.
Cool on baking sheet for 10 minutes before transferring to a wire rack.
Notes
Ensure marshmallow is fully sealed inside dough to prevent leaking.
Do not overbake to keep centers soft and gooey.
Dough can be refrigerated up to 24 hours before baking.
Measure almond flour properly to avoid dry cookies.
