Gooey gluten-free s’mores cookies made with crunchy toasted lentils for a protein-packed, dairy-free, nut-free summer treat.

Units Scale

1 ½ cups oat flour (sifted)

1 tsp baking powder

¼ tsp salt

1.5 oz 80% dark chocolate, chopped

2 tbsp honey

1 tsp molasses

2 tbsp olive oil

1 tsp vanilla

1 tbsp applesauce

1 tsp chia seeds + 1 tbsp water (let gel)

¼ cup oat milk

4 large marshmallows

⅛ cup dark chocolate chunks

⅛ cup Smoky Marshmallow Crunchy Toasted Lentils

⅛ cup Chocolate Crunchy Toasted Lentils

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Make the chia egg: Mix chia seeds + water and let gel (microwave 30 sec to speed up; cool before using).
Mix dough: In a bowl, combine oat flour, salt, baking powder. Add wet ingredients and chia egg. Stir until smooth.
Add chocolate: Fold in chopped chocolate chunks.
Chill dough: Refrigerate for 20–30 min to firm.
Prep: Preheat oven to 350°F. Line a baking sheet with parchment. Mix lentil toppings.
Build cookies: Lightly oil hands. Divide dough into 4 parts. Flatten, press a marshmallow in the center, wrap dough around, leaving top exposed. Seal base.
Top: Press lentil-chocolate topping onto each cookie.
Bake: 12 min at 350°F, then broil 3 min to toast marshmallow. Cool slightly. Devour.

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