This s'mores protein cookie is hands down one of the softest, chewiest cookies I've made - and I've made a lot of single serve protein cookies at this point. One giant 6-inch cookie, stuffed with Hershey's chocolate and mini marshmallows, broiled until the top is toasty and golden. 17g of protein, 220 calories, and no butter or sugar anywhere in the dough.
I reposted this one on Instagram recently because s'mores season had me feeling all the nostalgia, and the comments went off. Then I went back to check the original post and... yeah. The recipe card I had up was not the right version. Not even close to the one I'd actually been making. So this is the cleanup you all deserved - the real version, finally written down correctly.
If you love this kind of single serve situation, my single serve protein blondie is another one you need to bookmark for nights when you want something just for you.
Why You'll Love This Recipe:
- 16.9g of protein and 219 calories for a full 6-inch cookie.
- No butter, no oil, no eggs, and no added sugar - the protein powder handles the sweetness.
- Stuffed with real Hershey's chocolate and mini marshmallows so every bite has that s'mores pull.
- Two minutes of mixing, one bowl, done.
- Gluten free as written, with easy subs if you want to use a different flour.
- Broiling the top gets the marshmallows toasty without any open flame required.
Ingredients for S'mores Protein Cookie for One
Nothing complicated here - just a few pantry staples and the two s'mores stars.
- Flour - I use 1:1 Gluten-free baking flour, but whole wheat pastry flour or all-purpose both work. You can also try oat flour.
- Vanilla Protein Powder (Whey-Casein) - this is doing two jobs: the protein and the sweetness, since there's no sugar in this dough. I use Quest Vanilla Whey-casein since it holds moisture through baking better than isolate, which matters a lot in a single serve cookie where there's not much else to keep it soft.
- Sub: A plant-based vanilla protein like KOS works - add a small pinch of stevia if yours isn't very sweet.
- Unflavored Protein Powder - replaces some of the flour to keep the carbs lower without drying the cookie out. I recommend the plant-based protein from KOS.
- Sub: Replace with 1½ tablespoon flour, but reduce the applesauce to 1 Tbsp.
- Unsweetened Applesauce - the moisture in this cookie. No butter, no oil, no eggs - applesauce is holding this whole thing together.
- Sub: Pumpkin puree or mashed banana both work here, but the flavor might change a little.
- Unsweetened Almond Milk - just a tablespoon, added slowly, to get the dough to the right consistency. Keeps it dairy free too.
- Sub: Any non-dairy or regular milk.
- Baking Powder - lift. One cookie is small so it doesn't need much, but don't skip it.
- Hershey's Chocolate Bar and Mini Marshmallows - the whole point. Two pieces of Hershey's and 6-7 mini marshmallows go inside the cookie so you get a gooey stuffed center, and the marshmallows on top get broiled.
Ingredient Swaps and Adaptations
Gluten Free: Already written that way. Just make sure your protein powder is certified GF if you need it to be.
Vegan: This cookie has no eggs and uses almond milk, so it's almost there already. Swap in a plant-based vanilla protein like KOS, use dairy-free chocolate, and grab vegan marshmallows. That's it.
How to Make a Single Serve Marshmallow Protein Cookie
No mixer, no creaming, no waiting for butter to soften. One bowl and about two minutes of actual work.
1. Preheat and prep. Set the oven to 350°F and line a small baking sheet with parchment paper.
2. Mix the dough. Combine the flour, vanilla protein powder, unflavored protein powder, baking powder, applesauce and almond milk in a bowl. Add the almond milk a little at a time - you want a dough that holds its shape, not a batter. Different protein powders absorb liquid differently, so go slowly.
3. Build the cookie. Transfer half the dough onto the baking sheet and press it into a circle. Place one piece of Hershey's chocolate and most of the marshmallows in the center. Cover with the remaining dough and use wet fingers to shape it into a round cookie. Seal the edges so the filling doesn't escape.
4. Freeze. This step is not optional. Pop the baking sheet in the freezer for 20 minutes. It sets the dough and stops the cookie from spreading flat in the oven.
5. Bake. Bake for 7 minutes. The top should be mostly dry to the touch when you pull it out.
Don't over-bake the cookie; Let cook until the top is just cooked and soft; too long and you might end up with a rough and dry texture.
6. Broil. Switch to broil and cook for 1 to 1½ minutes to toast the marshmallows on top. Watch it the whole time - marshmallows go from toasty to burnt fast.
7. Cool briefly and eat. Let it sit for a few minutes before you dig in. The center is still warm and gooey right out of the oven, which is exactly what you want.
Tips for the Best Healthy S'mores Cookie
A few things that make the difference with this low calorie s'mores cookie.
Add the milk slowly. This is the most important step in the whole recipe. Too much liquid and the dough spreads and goes cakey. Add it a splash at a time until the dough just holds together. My single serve protein monkey bread uses the same logic - the liquid quantity is everything in small-batch baking.
Don't skip the freezer step. Twenty minutes in the freezer is what keeps this cookie thick and chewy instead of flat. Cold dough holds its shape in the oven. Room temperature protein dough spreads.
Wet your fingers to shape. Protein cookie dough is sticky. Wet fingers are the move - it lets you press and seal the edges without the dough sticking to everything.
Don't overbake. Pull it at 7 minutes even if it looks slightly underdone on top. It firms up as it cools. Overbaking a single serve protein cookie dries it out and you lose that soft, chewy center.
Watch the broiler. Ninety seconds is the sweet spot for toasty marshmallows. Walk away and they'll burn. Stay right there.
Storage
This is a single serve cookie, so the goal is to eat it fresh. That said:
Room temperature: Wrap it and keep it airtight for up to 1 day. The marshmallow center stays soft but the outside will firm up a little.
Fridge: Airtight container, up to 3 days. Microwave for 15 to 20 seconds to bring it back to life. If you love having something ready to go, my high protein s'mores bars are great for batch-making and keeping for the week.
Freezer: Wrap tightly and freeze for up to 1 month. Thaw on the counter and warm briefly in the microwave before eating.
FAQ
Yes, size up the recipe about 8x and shape the dough into 12 smores protein cookies. You might need to reduce the baking time to around 6 minutes though.
You can try, but the cookie will spread more and come out flatter. The freezer is what keeps it thick and chewy, so I'd really recommend it if you have time.
219 calories for a full 6-inch stuffed cookie with chocolate and marshmallow inside is pretty solid. A regular s'mores cookie from a bakery is going to run you 400 to 500 calories with a fraction of the protein.
Whey-casein is the move. It holds moisture through baking in a way that whey isolate doesn't, and with a single serve cookie there's no room to lose any texture. Quest Vanilla is what I use. If you go plant-based, KOS is a solid option - just know the texture will be slightly different.
Almost always overbaking or too much flour. Measure by weight if you can, pull the cookie at 7 minutes even if the top still looks slightly wet, and make sure you're adding the milk slowly so you don't add too little and end up with a dry dough.
More S'mores Protein Powder Desserts You'll Love:
- Healthy S'mores Monkey Bread - High Protein, Low Fat
- S'mores Protein Donuts - Unbelievably Good and Healthy
- S'mores Protein Mug Cake
- S'mores Protein Balls
Single S'mores Protein Cookie you will want Smore of
Ingredients
- ¼ cup Oat Flour, 22g, see post for subs
- 1½ tablespoon Vanilla Protein Powder, about 8g
- 1 scoop Unflavored Collagen, 10g, see post for subs
- ½ tablespoon Coconut Flour, 3-4g
- ¼ teaspoon Baking Powder
- ½ tablespoon Creamy Peanut Butter, 8g
- 1½ tablespoon Unsweetened Almond Milk
- 1 tablespoon Non-fat Plain Greek Yogurt, 14g
- ⅓ oz or 2 tsp Chopped Chocolate or Chocolate Chips, Sugar free recommended, about 9g
- Mini Marshmallows, about 2 tsp, 5g
Are you Making This?
Please leave a ⭐⭐⭐⭐⭐ comment below letting me know what you think! This supports my page so I can continue to give you free recipes. Even 1 sentence is enough 🙂
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine all the ingredients except the chocolate and marshmallow in a bowl - oat flour, protein powder, unflavored collagen, coconut flour, baking powder, peanut butter, almond milk and greek yogurt.
- Transfer cookie mixture onto baking sheet, spread with spoon and shape.Place chocolate pieces and marshmallows on top.
- Bake about 11 minutes - top should be dry to touch and marshmallows toasted.
- Let cool for a few minutes and enjoy!
Notes
- Nutrition value is calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Whey-Casein Protein Powder
- KOS Plant Unflavored Protein Powder
- Servings: 1 6" cookie | Serving size: 1
- Calories: 219 cal
- Fat: 4.5g | Saturated fat: 1.7g
- Carbohydrates: 27.4g | Fiber: 3.9g | Sugar: 9.6g
- Protein: 16.9g
Jevay Aggarwal says
Okay this is a game changer! Imagine if we could take ovens to camping trips with us and bake these instead of just s'mores. Living the dream!!!
Haylee Jane Monteiro says
Haha, protein s'mores cookies would definitely be perfect for an outdoor adventure!