Healthier S’mores Cookies with Date Syrup

There’s something about s’mores that feels like childhood, campfires, and the kind of summer nights you wish you could bottle. But what if you could bring that same toasty, gooey magic into your everyday kitchen—without the sugar crash?

These healthier s’mores cookies with date syrup are my new favorite answer. They’re soft, chewy, golden‑edged, and studded with melty chocolate, but made with ingredients that feel a little more grounded: whole wheat flour, olive oil, date syrup, and monkfruit sweetener. They’re the kind of cookie you can enjoy on a Tuesday afternoon and still feel great about.

And the best part? They’re incredibly simple. No mixer, no chill time, no fuss—just a bowl, a whisk, and a sprinkle of graham cracker crumbs “with heart.”

Why These Cookies Work

• Date syrup brings natural caramel sweetness and moisture.

• Olive oil keeps the cookies tender without butter.

• Monkfruit sweetener lightens the sugar load while keeping the flavor bright.

• Whole wheat flour adds a subtle nuttiness that pairs beautifully with chocolate.

• Graham cracker crumbs give that unmistakable s’mores vibe.

• A single chocolate chunk in the center melts into a perfect little pool.
  

These cookies bake up soft, then firm into that chewy, bend‑in‑the-middle texture as they cool. Trust the process—letting them rest is key.

Author: The Honey Buckle

Prep Time: 15 minutes

Cook and Cool Time: 1 hour

Total Time: 1 hour, 15 minutes

Nutrition (per cookie, makes 12 cookies): Calories: ~185 | Fat: ~8.5g | Carbs: ~26g | Sugar: ~14g, naturally from date syrup and chocolate chunk | Protein: ~2.5g | Fiber: ~2g

Ingredients for Healthier S'mores Cookies with Date Syrup

• Monkfruit sweetener: 50 g (about 1/4 cup)

• Olive oil: 120 mL (1/2 cup)

• Date syrup: 160 g (1/2 cup)

• Salt: 10 g (2 tsp)

• Vanilla extract: 10 mL (2 tsp)

• Egg: 1 large (~50 g)

• Baking soda: 3.5 g (3/4 tsp)

• Whole wheat flour: 260 g (about 2 cups, spooned and leveled)

• Graham cracker crumbs: for dusting

• Chocolate chunks: 11–12 pieces (1 per cookie)
  

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the date syrup, monkfruit sweetener, olive oil, salt, and vanilla until smooth.

3. Add the egg and whisk until fully incorporated.

4. Sprinkle in the baking soda and whisk until dissolved.

5. Stir in the whole wheat flour until a soft dough forms.

6. Roll dough into 11–12 balls with your hands. Place on the prepared baking sheet.

7. Sprinkle each cookie with graham cracker crumbs, then press a chocolate chunk into the center.

8. Bake for 10 minutes, or until the edges are turning golden brown.

9. Allow cookies to cool completely for about 1 hour. They’ll be soft at first but will firm up into chewy perfection as they cool.
   

Tips for the Best Texture

• Don’t skip the cool time—it transforms the cookies.

• Sprinkle generously with graham crumbs for that nostalgic flavor.

• Spoon and level your flour or use a scale to avoid dry dough.