This Homemade Mallomars recipe combines the irresistible combination of crunchy cookies, marshmallow fluff, and chocolate coating in more wholesome way! Best part? All you need is 5 ingredients. They can be made paleo, gluten-free, refined sugar-free, and dairy-free!
Healthy paleo mallomars
Mallomars were one of those treats we counted down for growing up! But the drama that’d ensue between my brother and I when we’d get down to the last one.. The fight was on! And while the classic store-bought ones will forever have a place in our hearts, making them at home just hits different. They’re fresher, softer, and free of that slightly artificial taste packaged cookies can sometimes have.
The best part? They’re shockingly easy. With less than 30 minutes of hands-on time, you get a batch of homemade Mallomars that taste even better than the original (and feel totally worth the effort).
Why you’ll love this homemade mallomars recipe
- They’re SO easy! They only require about 30 minutes of hands-on time
- No tempering chocolate needed! Just dip and chill!
- Quick and minimal prep
- Paleo, dairy-free, grain-free, gluten-free, and refined sugar-free
- Taste even better than the store-bought version! Super fresh and natural!
Recipe video
Why These Healthy Mallomars Are Different (and Better)
Let’s compare the ingredients of a classic Mallomars cookie and this homemade recipe!
Store-bought: SWEET CHOCOLATE COATING, UNBLEACHED ENRICHED FLOUR, SUGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, INVERT SUGAR, SOYBEAN AND/OR CANOLA OIL, WATER, PALM OIL, GELATIN, SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
This homemade recipe: maple syrup, grass-fed gelatin, Simple Mills cookies, chocolate chips, vanilla extract, sea salt.
This version skips ALL of that, while keeping the irresistible texture combo of the classic – cookie, marshmallow, and chocolate shell. You get the same nostalgic flavors but in a wholesome way!
Ingredients You’ll Need
- Simple Mills cookies: I used their toasted pecan cookies because they taste SO much like the original treat!
- Maple syrup
- Grass-fed gelatin: Gelatin is a protein derived from collagen that supports joint health, skin elasticity, and gut function while strengthening hair and nails. Rich in amino acids like glycine, it may also aid sleep quality, improve bone density, and help manage blood sugar levels, but remember, quality is KEY! I recommend going for a grass-fed option!
- Vanilla extract & sea salt: Just a tad is used to flavor the marshmallows!
- Chocolate chips: feel free to use your favorite brand! I used refined sugar-free chocolate chips from Lily’s!
- Coconut oil: this creates a thinner shell
How to Make Healthy Mallomars
Be sure to scroll to the recipe card at the bottom of the post for full measurements/steps! These are SO simple to make. Here’s an overview:
Step 1: prepare the marshmallow
In the bowl of your stand mixer, add 1/4 cup water. Sprinkle the gelatin over top and allow it to set while you heat the syrup. In a pot, add the maple syrup, vanilla, and salt. Bring to a low boil & simmer until it reaches 240F. I use a candy thermometer, but this typically takes about 10 minutes.
Step 2: Whip it up
Start the mixer on low. Slowly pour in the maple syrup mixture. Then turn the mixer up to medium/high. Let it whip for 8-10 minutes until it’s white, super fluffy and doubled in size.
While the marshmallow mixture is whipping, lay the Simple Mills cookies flat on a parchment-lined baking sheet. These act as the “crust” for your mallomars.
Step 3: Pipe Onto Cookies
Spoon or pipe a round mound of marshmallow onto the center of each cookie. Place them in the fridge to let them set for 10 minutes or so.
Step 4: Chill & dip
Melt your chocolate and coconut oil. Dip each marshmallow-topped cookie into the chocolate or spoon chocolate over the top. Place back onto parchment and chill until the chocolate sets. Store in an air-tight container in the fridge!
Tips for Perfect Homemade Mallomars
- Chill the piped cookies before dipping in chocolate – this helps prevent melting!
- After melting the chocolate, let it sit for a few minutes to cool a tad to also help prevent the marshmallow from melting.
- Use high-quality chocolate and grass-fed gelatin for the extra benefits!
- Don’t over-whip the marshmallow. Too long and it will harden in the bowl before you can pipe it. Reference the recipe video to see what the texture should look like!
Variations & Customizations
● Almond Joy Mallomars: Add shredded coconut under the marshmallow.
● Salted Chocolate Mallomars: Sprinkle flaky salt before the chocolate sets.
● Caramel Mallomars: Add a thin layer of date caramel on the cookie.
● Extra Vanilla Marshmallow: Add a splash of vanilla extract to the marshmallow whip.
● Mocha Mallomars: add a little instant espresso powder to the melted chocolate.
Storage Instructions
- Refrigerator: Store for up to 10 days in an airtight container.
- Freezer: Freeze up to 3 months. Thaw on the counter 5 minutes before eating.
- Do not store at room temperature long-term—marshmallow can soften and chocolate can melt.
more healthy dessert recipes to try
- Healthy raspberry marshmallows
- Gut-healthy homemade fruit gummies
- Snickerdoodle marshmallows
- Healthy marshmallow fluff (without gelatin)
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
If you end up making this homemade mallomar recipe, it would mean so much if you also left a star rating and review below. Plus, tag me on Instagram @danishealthyeats so I can see your creations — I seriously love seeing them!
Homemade Mallomars Recipe
Ingredients
- 1 box Simple Mills Toasted Pecan Cookies
- 1 cup 100% pure maple syrup
- 1/4 cup water
- 1 1/2 tbsp grass-fed gelatin
- 1 tsp vanilla extract
- pinch of salt
Instructions
- In the bowl of your stand mixer, add 1/4 cup water. Sprinkle the gelatin over top and allow it to set while you heat the syrup. In a pot, add the maple syrup, vanilla, and salt. Bring to a low boil & simmer until it reaches 240F. I use a candy thermometer, but this typically takes about 10 minutes.
- Start the mixer on low. Slowly pour in the maple syrup mixture. Then turn the mixer up to medium/high. Let it whip for 8-10 minutes until it’s white, super fluffy and doubled in size.
- While the marshmallow mixture is whipping, lay the Simple Mills cookies flat on a parchment-lined baking sheet. These act as the “crust” for your mallomars.
- Add the fluff to a piping back and pipe a round mound of marshmallow onto the center of each cookie (you can also just spoon it!). Place them in the fridge to let them set for 10 minutes or so.
- Melt your chocolate and coconut oil. Dip each marshmallow-topped cookie into the chocolate or spoon chocolate over the top. Place back onto parchment and chill until the chocolate sets. Store in an air-tight container in the fridge!
Video
Notes
- Refrigerator: Store for up to 10 days in an airtight container.
- Freezer: Freeze up to 3 months. Thaw on the counter 5 minutes before eating.
- Do not store at room temperature long-term—marshmallow can soften and chocolate can melt.
- Chill the piped cookies before dipping in chocolate – this helps prevent melting!
- After melting the chocolate, let it sit for a few minutes to cool a tad to also help prevent the marshmallow from melting.
- Use high-quality chocolate and grass-fed gelatin for the extra benefits!
- Don’t over-whip the marshmallow. Too long and it will harden in the bowl before you can pipe it. Reference the recipe video to see what the texture should look like!
