We’re making summer last as long as we can with this campfire, s’mores inspired cookie skillet. It is a hybrid between oatmeal bars and cookies, with the combination of chocolate chunks, marshmallows, and oats. This recipe is definitely healthier than the average dessert, and tastes unbelievably delicious. Trust us, you will not regret making this tasty treat!
2 flax eggs
1 ½ cups gluten-free steel cut oats
¾ cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ cup melted coconut oil
½ cup coconut sugar
½ cup maple syrup
½ cup natural nut or seed butter
1 teaspoon vanilla
¾ cup vegan chocolate chunks (We used Enjoy Life - divided into ½ cup and ¼ cup)
1 cup mini vegan marshmallows - (We used Dandies- divided into ½ cup and ½ cup)
Preheat the oven to 350 degrees.
In a bowl, combine the oats, coconut flour, baking soda, cinnamon, ginger and nutmeg.
In a separate large bowl, whisk the coconut oil, coconut sugar, maple syrup and nut/seed butter.
Stir in the flax egg and vanilla.
Add wet ingredients to the dry ingredients, stirring to combine. Fold in ½ cup of the chocolate chips and ½ cup of marshmallows.
Lightly oil your cast iron skillet (or baking dish) with coconut oil.
Gently press the dough evenly into skillet. Top with remaining ¼ cup chocolate chunks and ½ cup marshmallows. We like to group the marshmallows and chocolate chunks into clusters so when they melt, the clusters get all gooey and chewy.
Bake for 20 minutes.
Before removing from the oven, broil for 1 - 2 minutes to toast the marshmallows - be super careful not to burn them!
Let cool before slicing as it will be crumbly while warm. Or if you can't wait, enjoy it crumbly.
Optionally top with coconut whipped cream!