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Oatmeal S’more Cookies Recipe with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend

Stuffed with graham cracker and chocolate bits, these chewy oatmeal cookies make for the perfect summer afternoon treat. These cookies - made with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend - have 7% fewer calories* and 41% less sugar* than the regular sugar-sweetened version. Makes 3 dozen cookies.

Serving size

1 cookie

Calories

120 Calories

Ingredients

  • 1-3⁄4 cups (435 mL) quick oats

  • 1-1⁄2 cups (375 mL) all-purpose flour

  • 1 tsp (5 mL) baking powder

  • 1⁄2 tsp (2.5 mL) baking soda

  • 1⁄2 tsp (2.5 mL) salt

  • 1 tsp (5 mL) ground cinnamon

  • 1 cup (250 mL) crushed graham crackers

  • 1⁄2 cup (125 mL) Truvia® Brown Sugar Blend

  • 1⁄4 cup (60 mL) Truvia® Cane Sugar Blend

  • 1⁄2 cup (125 mL) coconut oil

  • 1 large egg

  • 3⁄4 cup applesauce

  • 1⁄2 cup semisweet chocolate chips

  • 18 large marshmallows, cut in half

  • 1⁄2 cup (125 mL) milk chocolate candy bar, cut up

Directions

  • 1.

    Preheat oven to 350°F (175°C). Spray one or two cookie sheets with cooking spray.

  • 2.

    In a medium bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and graham crackers. Mix well with a wire whisk and set aside.

  • 3.

    In a large mixing bowl, combine Truvía® sugar blends. Then add coconut oil and mix until blended. Add applesauce and egg. Blend until smooth.

  • 4.

    Add the flour mixture and blend only until just combined. Stir in chocolate just until incorporated.

  • 5.

    Drop dough by tablespoon onto prepared cookie sheets, 2 inches apart. Bake for 10 minutes and then pull cookie sheet from oven. Place a half of marshmallow on top of each cookie and then place in the oven for another 3-5 minutes.

  • 6.

    Note: the marshmallows tend to slide off the cookies at the end of baking. Putting a slight indentation in the top of the cookies before baking help keep the marshmallows from sliding off as much.

*These cookies have 120 calories and 7 grams of sugar per serving compared to the full-sugar version which have 130 calories and 12 grams of sugar per serving.

Nutrition Per Serving

Calories 120
Total Fat 5g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrate 18g
Dietary Fibere 1g
Sugars 7g
Erythritol 2g
Protein 2g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 4% DV
Oatmeal S’more Cookies Recipe with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend

Serving size: 1 cookie
Calories: 120 Calories

Ingredients

  • 1-3⁄4 cups (435 mL) quick oats

  • 1-1⁄2 cups (375 mL) all-purpose flour

  • 1 tsp (5 mL) baking powder

  • 1⁄2 tsp (2.5 mL) baking soda

  • 1⁄2 tsp (2.5 mL) salt

  • 1 tsp (5 mL) ground cinnamon

  • 1 cup (250 mL) crushed graham crackers

  • 1⁄2 cup (125 mL) Truvia® Brown Sugar Blend

  • 1⁄4 cup (60 mL) Truvia® Cane Sugar Blend

  • 1⁄2 cup (125 mL) coconut oil

  • 1 large egg

  • 3⁄4 cup applesauce

  • 1⁄2 cup semisweet chocolate chips

  • 18 large marshmallows, cut in half

  • 1⁄2 cup (125 mL) milk chocolate candy bar, cut up

Directions

  • 1.  

    Preheat oven to 350°F (175°C). Spray one or two cookie sheets with cooking spray.

  • 2.  

    In a medium bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and graham crackers. Mix well with a wire whisk and set aside.

  • 3.  

    In a large mixing bowl, combine Truvía® sugar blends. Then add coconut oil and mix until blended. Add applesauce and egg. Blend until smooth.

  • 4.  

    Add the flour mixture and blend only until just combined. Stir in chocolate just until incorporated.

  • 5.  

    Drop dough by tablespoon onto prepared cookie sheets, 2 inches apart. Bake for 10 minutes and then pull cookie sheet from oven. Place a half of marshmallow on top of each cookie and then place in the oven for another 3-5 minutes.

  • 6.  

    Note: the marshmallows tend to slide off the cookies at the end of baking. Putting a slight indentation in the top of the cookies before baking help keep the marshmallows from sliding off as much.

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