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.
- Cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 75 mg
