Gluten Free S’Mores Cookies were originally posted in May 2022 and have been updated with new pictures, helpful tips, and a video.
Craving the classic flavor of s’mores without building a campfire? These Gluten Free S’Mores Cookies bring together gooey marshmallows, creamy milk chocolate, and gluten free graham cracker crumbs in one soft, chewy, bakery-style cookie.
S’mores are one of those simple treats that never stop being fun. Toasted marshmallows, smooth milk chocolate, and crisp graham crackers are a perfect combination, and this cookie recipe captures all of those flavors in a gluten free dessert that is easy to make at home.
The goal with these gluten free s’mores cookies is to keep everything people love about the original treat. The brown sugar cookie dough adds a caramel-like flavor, the graham cracker crumbs bring a subtle crunch, the chopped chocolate melts into pockets throughout the cookie, and the marshmallow bakes right in the center until it turns soft, sticky, and golden on top.
What You’ll Need to Make S’mores Cookies
- Milk chocolate bars — Milk chocolate is the classic choice for s’mores and gives these cookies that familiar campfire-dessert flavor. You can use another chocolate if you prefer, but milk chocolate keeps the flavor closest to the original.
- Gluten free graham cracker crumbs — Homemade gluten free graham crackers or store-bought gluten free graham crackers both work. Pulse them in a food processor until they become fine crumbs so they blend evenly into the dough.
- Marshmallows — One large marshmallow goes into each cookie. It melts in the center and becomes golden and toasty on top as the cookies bake.
- Brown sugar — Using brown sugar helps create a deeper, warmer flavor and supports the soft, chewy texture of the cookies.
- Eggs — Eggs help bind the dough and give the cookies structure.
- Baking soda — This helps the cookies spread and rise properly.
- Salt — A little salt balances the sweetness from the chocolate, marshmallows, and brown sugar.
- Vanilla extract — Vanilla rounds out the flavor and makes the cookie dough taste rich and bakery-style.
Let’s Make These Gooey Cookies
- Make the dough — Cream the softened butter and brown sugar until light and fluffy. Add the eggs and vanilla, then mix in the dry ingredients and gluten free graham cracker crumbs. Stir in most of the chopped chocolate.
- Chill the dough — Refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape and makes the dough easier to work with.
- Shape the cookies — Scoop large portions of dough and flatten each one slightly in your hand. Place one marshmallow in the center, then wrap the dough around it while leaving the top of the marshmallow exposed.
- Freeze briefly — Set the shaped dough balls on a parchment-lined baking sheet and freeze for 10 to 15 minutes before baking.
- Bake — Bake until the cookies are set and the marshmallows are gooey, puffed, and golden brown. Press extra chocolate pieces into the warm cookies after baking if you want a melted chocolate finish on top.
S’mores Cookies Frequently Asked Questions
Traditional s’mores are usually made with milk chocolate, but dark chocolate can be used if you prefer a less sweet cookie. Chop the same amount of dark chocolate bars and use them in place of the milk chocolate.
After the cookies sit for several hours or a few days, the marshmallows naturally lose their toasted crunch and become soft. To bring back some texture, place the cookies in a 350° F oven for 5 minutes, or carefully toast the marshmallows again with a kitchen torch.
Yes, but the cookies will not have the same graham cracker flavor or slight crunch. If you leave out the crumbs, increase the gluten free all purpose flour to 4 cups, or 560 grams.
Substitutions
Dairy free: Use dairy-free vegan butter in place of the butter in the dough and choose dairy-free chocolate. Make sure all other ingredients you use are also dairy free.
Vegan: This version has not been tested, but you could try using chia eggs in place of the two large eggs. You would also need vegan butter, vegan chocolate, and vegan-friendly gluten free graham crackers or cookies.
More Gluten Free Cookie Recipes
- Perfect Snickerdoodles
- Mexican Wedding Cookies
- Brown Butter Chocolate Chunk Cookies
- Caramelized White Chocolate Ginger Cookies
- Flourless Fluffernutter Cookies
- Toffee Cookies
- Ultimate Peanut Butter Cookies
- Thick and Chewy Oatmeal Raisin Cookies
If you love the nostalgic taste of s’mores but want something easy to bake indoors, these gluten free s’mores cookies are a fun and satisfying option. They are soft, rich, chocolatey, and filled with a gooey marshmallow center.
Gluten Free S’Mores Cookies
Ingredients
- 1 cup (2 sticks or 226g) butter, softened
- 2 cups (454g) tightly packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (420g) Kim’s all purpose gluten free flour blend a store-bought blend may be used, but has not been tested
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup (140g) gluten free graham cracker crumbs homemade or store-bought
- 5 bars (43g each) Hershey’s milk chocolate bars, chopped into ½-inch pieces
- 16 large marshmallows
Instructions
-
Cream the butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the bowl, beat for another 1 to 2 minutes, then add the vanilla and mix well.
-
In a medium bowl, combine the gluten free flour blend, baking soda, and salt. With the mixer on low speed, add the flour mixture and graham cracker crumbs to the butter mixture. Mix until fully incorporated, then stir in the chopped chocolate bars.
-
Refrigerate the dough for at least 30 minutes, or for up to 3 days.
-
Weigh 85 to 90 gram portions of dough for smaller cookies, or 135 to 140 gram portions for larger cookies. Flatten each portion in your palm, place a large marshmallow in the center, and pinch the dough up around it while leaving the top of the marshmallow exposed.
-
Place the shaped cookies on a parchment-lined baking sheet and freeze for 15 minutes.
-
Preheat the oven to 325° F. Bake the cookies from frozen until the cookies and marshmallows are golden brown, about 15 to 20 minutes for smaller cookies or 20 to 25 minutes for larger cookies. If desired, press a few extra chocolate pieces into the warm cookies for a melted chocolate topping.