Gooey S'mores Cookies with Crunchy Toasted Lentils
Craving something sweet, melty, and crunchy!? These Gooey S'mores Cookies with Crunchy Toasted Lentils are everything your inner s’mores-loving self dreams of. Picture this: warm, chewy oat cookies, a molten marshmallow center, chunks of dark chocolate, and a crunchy lentil topping that takes things in a bold, unexpected direction. Yep. It's happening.
These cookies are basically the fireside treat you grew up with, reimagined into a better-for-you dessert you can enjoy any time of year. Whether you're baking up a cozy treat for yourself or sharing around a summer bonfire, these cookies bring major nostalgic vibes and big flavor.
Late-Night Snack Goals
There’s something about a warm cookie at night that just hits different. These are the ultimate late-night treat, quick to prep, satisfyingly gooey, and just the right balance of sweet and savory. The soft marshmallow center gives you that classic s’mores comfort, while the Crunchy Toasted Lentils keep things interesting with a smoky, protein-packed twist. One bite and you'll be hooked.
Why You’ll Love This Recipe
Crunchy, Nutrient-Packed Lentils
These cookies are topped with our Smoky Marshmallow and Chocolate Crunchy Toasted Lentils! Not only are they delicious, but they’re also packed with plant-based protein, fiber, and essential nutrients like iron and folate. Lentils are known to support heart health, digestion, and sustained energy.
Limited Refined Sugar
Sweetened naturally with honey, molasses, and applesauce so you can indulge mindfully.
Whole Grain Goodness
Made with oat flour for a soft, hearty base that’s also gluten-free-friendly.
Dairy-Free and Egg-Free
Thanks to olive oil, applesauce, and chia seeds, this recipe is perfect for those avoiding traditional dairy or eggs.
Gooey Center + Crunchy Top
The contrast of melty marshmallow and crispy lentils is surprisingly addictive.
Just Four Cookies
This small-batch recipe is perfect when you want a treat without being tempted by a dozen.
What Makes These Cookies Special?
Crunchy Toasted Lentils
Lentil Telepathy Crunchy Toasted Smoky Marshmallow & Chocolate Lentils bring a unique twist to this campfire classic. They add a savory, satisfying crunch that balances out the soft, gooey cookie. Not only are they delicious, but they’re protein-packed and full of nutrients. They stay crunchy through the baking process and bring an unexpected texture that totally works.
Molten Marshmallow Core
Each cookie is built around a whole marshmallow that softens and browns as it bakes. It’s gooey, it’s nostalgic, and it’s SO satisfying.
Dark Chocolate Chunks
Instead of chips, we chop up a bar of 80% dark chocolate into chunky little bites. The result? Deep, melty pools of chocolate in every bite.
Let’s Bake
Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 4 cookies
Ingredients
Dry
1 ½ cups oat flour (sifted)
1 tsp baking powder
¼ tsp salt
1.5 oz 80% dark chocolate (about half a bar), chopped into ¼-inch pieces
Wet
2 tbsp honey
1 tsp molasses
2 tbsp olive oil
1 tsp vanilla extract
1 tbsp applesauce
1 tsp chia seeds + 1 tbsp water
¼ cup oat milk
Topping
4 large marshmallows
⅛ cup dark chocolate chunks
⅛ cup Smoky Marshmallow Crunchy Toasted Lentils
⅛ cup Chocolate Crunchy Toasted Lentils
Equipment Needed
Mixing bowl
Baking sheet
Parchment paper
Baking spatula or spoon
Instructions
Make the Chia Egg
Combine chia seeds and water in a small bowl. Let it sit for 5–10 minutes until gelled. You can microwave for 30 seconds to move the process along further. Make sure it’s cooled before adding to your dough.
Mix the Dough
In a mixing bowl, combine sifted oat flour, salt, and baking powder. Stir in the wet ingredients (including the chia egg) and mix until a smooth dough forms.
Add the Chocolate
Roughly chop the chocolate bar into ¼ inch pieces and fold the chunks into your dough.
Chill the Dough
Pop the dough into the fridge for 20-30 minutes. This helps it firm up and makes shaping the cookies easier.
Preheat & Prep
While the dough chills, preheat the oven to 350°F. Line your baking sheet with parchment paper. In a small bowl, mix the Crunchy Toasted Lentils together.
Build the Cookies
Rub a little olive oil on your hands to prevent sticking. Divide the dough into 4 parts. Roll one part into a ball, flatten it slightly, and press a marshmallow into the center. Wrap the dough around the marshmallow, leaving the top slightly exposed. Make sure the base is fully sealed to avoid leakage.
Top It Off
Press about ¼ of the lentil-chocolate topping mix onto each cookie, focusing mostly on the dough (a little over the marshmallow is fine too).
Bake
Bake at 350°F for 12 minutes. Switch to broil and bake for 3 minutes more to toast the marshmallow.
Cool & Devour
Let the cookies cool slightly, if you can wait, then enjoy that gooey, chocolatey, crunchy sweetness.
Final Thoughts
These Gooey S'mores Cookies with Crunchy Toasted Lentils are everything you didn’t know you needed in a cookie. Familiar and nostalgic with a fun, savory twist, they’re perfect for those who love to blur the lines between sweet and salty. Whether you’re baking for a party, winding down at night, or just treating yourself to a cozy moment, they’ll absolutely hit the spot.
Pro tip: Make a double batch and store the extra dough in the fridge for up to 3 days. Because once you’ve had one of these cookies… you are going to want more.
Recipe Credit
Developed for Lentil Telepathy by Chef Jessica Mynarski of Jalapeño Kitchen, where every bite is crafted with dietary inclusivity and creative flair in mind. Visit Jalapeño Kitchen for more allergen-friendly, flavor-packed recipes