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Tuesday
Oct222013

pumpkin oatmeal cookie s'mores 3 ways [vegan + gluten-free]

Remember last week's oatmeal pumpkin cookie breakfast?

Well, here we are again with more oatmeal pumpkin cookies.  I just couldn't stop with the oatmeal cookies + pumpkin spices once I got started.  Two of my favorite things in life.

But have no fear these cookies are quite different.

First of all, they are dessert, not breakfast.  They have a soft + chewy oatmeal cookie texture and are not as thick and cakey as the breakfast version.

Second, I've loaded them with a heaping pile of s'mores goodness.  Whow knew pumpkin + s'mores were meant to be?

Third, I've created 3 different ways to assemble + eat these delectable cookie creations.

Option 1:

Bake cookies.  Stuff with chocolate + mallows.  Broil.

Sandwich together and scarf.

Sticky fingers + lips guaranteed.

Option 2:

Form + flatten cookie dough.  Place chopped mallows + chocolate on top of one cookie.

Cover with the 2nd cookie and seal together creating a stuffed, pillow cookie.

Bake.

Then bask in all of the ooey, gooey, s'mores glory with the very first bite.

Option 3:

Stuff a jar or ramekin with cookie dough.

Bake.

Layer with chocolate shavings + marshmallow.

Broil.

Let cool for a few and/or serve wrapped in a towel then dig in.

You really can't go wrong with whichever serving option you choose.

My personal favorite?  The stuffed pillow cookie.  Because who doesn't like surprises inside of their cookies!?  No one would ever expect the s'mores explosion hidden inside, coupled with the spiced oatmeal pumpkin cookie exterior.

These little gems are vegan + gf, too, and so simple to make!  What are you waiting for?

Print this!

adapted from my: single-serving deep dish oatmeal cookie

Pumpkin Oatmeal Cookie S'mores - 3 ways gluten-free, vegan // yields 8 small cookies or 4 s'more sandwiches

  • 3/4 cup gluten-free rolled oats
  • 3 tablespoons gluten-free oat flour
  • 2 tablespoons almond meal
  • 1 tablespoon muscovado sugar, or coconut sugar/sucanat/brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/16 teaspoon clove
  • 1 1/2 tablespoons softened coconut oil, not melted
  • 1/4 cup pumpkin puree, not pumpkin pie filling
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • shaved dark chocolate, vegan if needed
  • chopped marshmallows, vegan if needed
  1. Preheat your oven to 350* F.
  2. Combine oats, oat flour, almond meal, sugar, spices, salt, and baking powder together in a bowl and mix well.
  3. Add in the softened coconut oil and combine together with your fingers until the oil is evenly distributed and mixture is crumbly.
  4. In another bowl whisk the pumpkin, maple syrup, and vanilla together until well combined.
  5. Pour pumpkin mixture into the dry mixture and mix together/mash with a fork until well combined.
  6. Let sit for 5 minutes to thicken.
  1. For Cookie Sandwiches: Form tablespoon sized balls with your hands [dough will be somewhat gooey but still able to form dough balls], place on a pan, and lightly flatten to about 1/4-inch thick.  Leave about 1-inch between cookies.  You should be able to form 8 cookies.
  2. Bake for about 9-11 minutes, remove from the oven, and let fully cool.  Cookies will firm when cooled but will still have a soft + chewy texture.
  3. Preheat oven to broil and flip cookies upside down on the baking sheet.
  4. Place shaved chocolate on each cookie and top with chopped [or one whole] marshmallows then broil on the top rack with the door cracked open until the marshmallows are browned to your liking.  This should only take 1-2 minutes and chocolate will also melt during this time.  Watch closely as they will burn quickly!
  1. For Pillow Cookies: Form tablespoon sized balls with your hands [dough will be somewhat gooey but still able to form dough balls], flatten with your hands to about 1/4-inch thick, then lightly place on the pan.  Leave about 1-inch between cookies.  You should be able to form 8 cookies.
  2. Place a few pieces of chopped marshmallow + shaved chocolate [or a few chocolate chips] in the center of four of the cookies.
  3. Cover with remaining four cookies and seal edges together in your palm forming a dome.  Refer to photos 6/7. 
  4. Bake for 12-14 minutes and then let cool for at least 10 minutes before eating.  The longer you wait the firmer and more set the cookie will be.  
  1. For the S'more Cookie Jars: Place 2-3 tablespoons of cookie dough in a shallow [oven safe] glass jar or ramekin and lightly pack down.
  2. Bake for 12-14 minutes and let cool completely.
  3. Preheat oven to broil.
  4. Place shaved chocolate on top and then add a few chopped marshmallows.
  5. Broil on the top rack with the door cracked open until the marshmallows are browned to your liking.  This should only take 1-2 minutes.  Watch closely as they will burn quickly!
  6. Let cool for at least 5 minutes or until the glass jar is cool enough to touch.  If you want to eat it warm let cool for a few minutes then wrap in a kitchen towel and enjoy.

notes/substitutions:  If making the cookies without any s'mores toppings you may want to add another 1 tablespoons muscovado sugar as the toppings add a lot of sweetness.  Sub 1 - 1 1/4 teaspoons pumpkin spice instead of spices above if desired.  Vegan marshmallows + chocolate can be found if you follow the links in the ingredient list.  This recipe yields a small amount of cookies, so feel free to double or triple for more.

Pumpkin Oatmeal Cookie S'mores.  Created.  Savored.  Demolished.  Chris never even knew these existed.  Oops.

The end.

Ashley

Reader Comments (26)

This is dangerous. Super dangerous. Because I can imagine myself eating the ENTIRE batch. Yup. I love that last photo.
October 22, 2013 | Unregistered CommenterKaty
These look seriously incredible!!!! I'd definitely go with option 2! Which was your fav?
October 23, 2013 | Unregistered CommenterShel@PeachyPalate
Oh my! I have been up since 2am, but this recipe just cheered me right up. Looks great!
October 23, 2013 | Unregistered CommenterAshley
I just got pumpkin marshmallows in a foodie exchange. I think you just posted this on the BEST day possible!
October 23, 2013 | Unregistered CommenterLauren
Wow!!! looks delicious again! Used the oatmeal bake sans chocolate for an apple crisp adding a few ingredients! Thanks again for your inspiration:)
October 23, 2013 | Unregistered Commenterjules
I just scrolled up and down through this post 4 times.... drooling every where. I think I can't live without those stuffed cookies one minute longer!
October 23, 2013 | Unregistered CommenterGwen @simplyhealthyfamily
these look delicious!! love the way you did different variations.
October 23, 2013 | Unregistered CommenterA
I am totally making the stuffed cookie version. Drooling at my work computer ;)
October 23, 2013 | Unregistered CommenterJennifer
These look absolutely delicious AND quick and easy. I love the different serving options you give, so creative!
October 23, 2013 | Unregistered CommenterEmma (This Kind Choice)
@Katy - Yahhh, I believe I did that. :)

@Shel - The stuffed cookie was my fav!

@Ashley - So glad this brightened your day! Errr....night! ;)

@Lauren - Pumpkin marshmallows???? Whaaaaaaaat!?

@Jules - You are most welcome. Thanks for letting me know how you used the oatmeal bake recipe!

@Gwen - Hahaha, thanks for giving me a laugh. :)
October 23, 2013 | Registered CommenterAshley
Oh my goodness Ashley! These look phenomenal! I've had a bag of Dandies marshmallows sitting in my pantry for way too long and these are the perfect way to use them!
I can't decide if I want to make the stuffed pillow cookie or the cookie sandwich?!
October 23, 2013 | Unregistered CommenterEmma
THIS.IS.THE.BEST.POST.EVER....!!!!!!!!!!!!!!
October 23, 2013 | Unregistered Commenterchris
If I didn't already think you were incredible, this would seal the deal! WOW.
October 23, 2013 | Unregistered CommenterDavida @ The Healthy Maven
I came home from work and made these, without the marshmallows, as I didn't have time to go get the Dandies. Next batch!
October 23, 2013 | Unregistered CommenterBeth E.
This is the best combo ever! I am all about option 2. I love a good surprise! :)
October 23, 2013 | Unregistered CommenterTieghan
These look amazing! I especially like the idea of serving it in a small cup - I am a pretty messy s'more eater :)
October 24, 2013 | Unregistered CommenterC.
Oh my gosh. These are absolutely DEADLY! Yum yummy! <3
Just makes me want to go have a bonfire! And eat lots and lots of smores. I really want to try that stuffed cookie method...holy moly.
October 25, 2013 | Unregistered CommenterKatie
Are these for real? OMG they look amazing and I can't wait to make them. If they are half as good as everything else I've made from your site, I'm in trouble! Thanks for great recipes!!
October 26, 2013 | Unregistered Commenteramelia@i_heart_kale
These sound so good.
October 26, 2013 | Unregistered CommenterTammela
What a creative idea! I love it!
Also, gorgeous photos!
October 26, 2013 | Unregistered CommenterTrisha
What brand of almond meal do you recommend? Does it need to be blanched like Bob's Red Mill, or can it be pieces grounded up with the skin like in Trader Joe's almond meal? Thanks for the info!
October 27, 2013 | Unregistered CommenterFaith
I'm going stuffed, all the way. I don't know what's gotten into me, but I've been on such a marshmallow kick lately, so these cookies sound absolutely amazing! I've featured them on my blog's Weekend Wrap-Up, too, and wanted to drop by to let you know. Thank you for another excellent recipe, and I hope you've been enjoying your weekend!

Here's a link to the wrap-up -- feel free to stop by and take a look at some of the other featured posts!
http://www.floptimism.com/2013/10/weekend-wrap-up-irrationality.html
October 27, 2013 | Unregistered CommenterJess S. @ Floptimism
@Faith - I buy almond meal in bulk from Natural Grocers Vitamin Cottage. You can definitely use the kind from Trader Joe's. Almond meal is not blanched, but includes the skins. Blanched almond flour does not include the skins. I haven't heard the best things about BRM's almond meal/flour but with such a small amount it would probably work fine for this recipe. You can even grind it at home in small batches and sift any hard pieces out before using.
October 28, 2013 | Registered CommenterAshley
Fourth option: Spread the batter into a six-inch cast-iron skillet, bake at 350 degrees for 25 to 30 minutes, remove from the oven, smother in marshmallows and shaved chocolate, place under the broiler for one minute, cool, and serve. This was delicious. Thanks for a fun recipe!
October 29, 2013 | Unregistered CommenterChristine
@Christine - Marry me? Haha, but seriously, that is an amazing idea!!!! Well done. :)
October 29, 2013 | Registered CommenterAshley

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