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Cookies & Crème Indoor S'mores

That's right... you can make these all year round!

Ingredients & Directions


  • For The Graham Crackers:
  • 3 tbsps
    coconut oil, melted
  • 1 tsp
  • 3 tbsps
    honey or agave
  • 1 tbsp
    almond milk
  • 2 1⁄2 cups
    almond flour
  • 1⁄2 tsp
    baking soda
  • 1 tsp
  • Flour to roll out dough (tapioca or arrowroot starch)
  • To Top:
  • Marshmallows
  • LILY'S Cookies & Crème White Chocolate Style Bar


Equipment Needed 
oven oven
 bowl bowl
 whisk whisk
 parchment paper parchment paper
 baking sheet baking sheet

Preheat oven to 350F. In a bowl, whisk together the coconut oil, molasses, honey, and almond milk until well combined.


Fold in the almond flour, baking soda, and cinnamon and stir until no flour clumps remain.


Roll out the dough into a large rectangle about 1/4 of an inch in thickness onto a lightly floured piece of parchment paper (use half the dough at a time). Trim the edges then make a cut with a knife down the middle on the long side. Slice the shorter side into thirds so you are left with 6 squares. Bake for 18-20 minutes until the edges begin to brown. Let cool before transferring to a baking sheet for s'mores.


On a baking sheet or pan, line graham crackers along the bottom. Place a large marshmallow on top of each graham cracker square and place in the oven on low broil for 3-5 minutes. To get a char on top, increase temperature to high broil for 30 seconds.


Remove the baking pan from the oven and place a piece of LILY'S Cookies & Crème White Chocolate Style on top of the marshmallow. Follow with another graham cracker square on top to sandwich the marshmallow and chocolate together, and enjoy!

Recipe contributed by The Fit Peach.