Whole Wheat S'more Cookies

Whole Wheat S'more Cookies
45 min.
36
155kcal

Suggestions


If you're looking to satisfy your sweet tooth with a healthier twist, these Whole Wheat S'more Cookies are a must-try! Combining the nostalgic flavors of a classic campfire treat with the wholesome goodness of whole wheat flour, these cookies are not only delicious but also a bit more nutritious. Imagine biting into a warm, chewy cookie packed with golden brown sugar sweetness, gooey mini marshmallows, and rich milk chocolate chips—it's a delightful mix that will transport you straight to your childhood.

With simple ingredients and an easy-to-follow recipe, you'll have batches of these delightful cookies ready in just 45 minutes. Perfect for family gatherings, potlucks, or just a cozy night in, they are sure to please both kids and adults alike. Plus, with the added crunch of coarsely chopped walnuts, each bite offers a satisfying texture that elevates the experience. And don't worry if you don't have buttermilk on hand; this recipe includes a convenient substitute so you can whip them up anytime.

Whether enjoyed fresh out of the oven or stored for later, these Whole Wheat S'more Cookies are a joyous indulgence that you can feel good about. So, gather your ingredients and get ready for a sweet adventure that blends tradition with a modern twist!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.5 cup buttermilk 
  • large eggs 
  • 1.5 cups brown sugar packed ()
  • cup marshmallows mini
  • ounces milk chocolate chips 
  • tablespoon blackstrap molasses dark ()
  • 0.8 teaspoon salt 
  • 0.5 cup butter unsalted melted (1 stick)
  • 1.5 teaspoons vanilla extract 
  • 0.8 cup walnut pieces coarsely chopped
  • cups flour whole wheat white

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk

Directions

  1. Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper.
  2. Whisk flour, sugar, salt, and baking soda in large bowl.
  3. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter.
  4. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.
  5. Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet).
  6. Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes.
  7. Let cookies cool on sheets 10 minutes.
  8. Transfer cookies to racks and cool (cookies will firm up). DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
  9. No buttermilk? In a pinch, use 1/2 cup milk soured with 1/2 tablespoon lemon juice.
  10. Let stand at room temperature 15 minutes.

Nutrition Facts

Calories155kcal
Protein5.56%
Fat37.81%
Carbs56.63%

Properties

Glycemic Index
4.32
Glycemic Load
0.95
Inflammation Score
-1
Nutrition Score
1.5843478288987%

Flavonoids

Cyanidin
0.07mg

Nutrients percent of daily need

Calories:154.66kcal
7.73%
Fat:6.72g
10.33%
Saturated Fat:3.19g
19.91%
Carbohydrates:22.63g
7.54%
Net Carbohydrates:21.47g
7.81%
Sugar:14.42g
16.02%
Cholesterol:17.48mg
5.83%
Sodium:75.39mg
3.28%
Alcohol:0.06g
100%
Alcohol %:0.18%
100%
Protein:2.22g
4.45%
Manganese:0.1mg
4.96%
Fiber:1.16g
4.66%
Calcium:29.1mg
2.91%
Copper:0.05mg
2.53%
Iron:0.45mg
2.5%
Potassium:71.72mg
2.05%
Vitamin A:99.78IU
2%
Selenium:1.36µg
1.94%
Phosphorus:18.18mg
1.82%
Magnesium:6.8mg
1.7%
Vitamin B2:0.02mg
1.37%
Vitamin B6:0.03mg
1.33%
Folate:4.06µg
1.02%
Source:Epicurious