Gluten Free S’mores Cookies

There aren’t many desserts out there that are quit as carefree or unassuming as S’mores. It’s literally just a toasted marshmallow (mine usually end up burnt) cooked over an open flame, squashed between hunks of chocolate and graham crackers. 

This Gluten Free S’mores Cookie recipe delivers on all the melty, gooey, sweet graham cracker fun but without the mess and campfire. These cookies are so good because they are basically just a classic chocolate chip cookie base, but with crushed up graham crackers, LOTS of additional chocolate and a large gooey marshmallow in the centre. Yum!

Why you need this recipe in your life:

  • You get all the nostalgia and joy of S’mores, but without the campfire and mess!
  • They look super impressive and fun, but it’s actually just a pimped-out chocolate chip cookie
  • They are S’MORES COOKIES! Do you need a better reason??
Gluten Free S'mores Cookies on Sheet Pan

Ingredients

List of the ingredients needed to make these Gluten Free S’mores Cookies:

  1. Unsalted Butter. You can actually use salted butter, which I sometimes prefer as it adds a slightly more savoury flavour. If you do use salted butter just make sure you omit the ½ tsp of kosher salt.
  2. Light Brown and Granulated Sugar. The combination of sugars gives this cookie the right amount of soft, chewy texture and caramelized sweetness.
  3. 1 Large egg, plus 2 egg yolks. This might seem odd but the yolks actually add the necessary moisture needed to keep these cookies nice and gooey. The egg whites tend to dry out when baked so that’s why we are only using one whole egg and adding in the extra yolks. 
  4. Vanilla Extract. You can also use Vanilla Paste. And as always I often measure vanilla by eye and stop when my heart tells me to. You do you.
  5. Gluten Free Flour Blend. I used and often prefer the brand Cup4Cup when making this cookie recipe. If you are new to gluten free baking or are unfamiliar with the difference variations of Gluten Free Flour Blends, check out this article I wrote for Food Bloggers of Canada called “Beginners Guide to Gluten Free Baking” where I explain how to find the right Gluten Free Flour for you.
  6. Gluten Free Graham Crackers. I used Smoreables Graham Style Crackers. If you can’t get your hands on gluten free graham crackers you can just add an additional 30g of gluten free flour. The cookies will still have plenty of S’mores vibes.
  7. Baking Powder & Baking Soda. It’s all about balance with these leaveners. The combination is going to help our cookies rise as well as add to the golden colour and overall flavour. 
  8. Kosher Salt. If all you have is table salt you will need to use much less as table salt is much stronger than kosher salt due to the different granule size. Only use about ¼ tsp or a pinch of table salt to ½ tsp of kosher salt.
  9. Semi-Sweet Chocolate Chips or Chunks. This is all preference so choose whichever you have or brings you the most happiness.
  10. Large Marshmallows. I prefer how the large marshmallows melt in the cookie and it is the closest to an actual campfire S’more. 

How to make Gluten Free S’mores Cookies:

  • In a medium bowl, whisk together gluten-free flour, graham crackers, baking powder, baking soda, and salt. Set aside.  
  • Using a whisk, mix the melted butter, sugars, whole egg and yolk, and vanilla until well combined. Using a wooden spoon or spatula, fold in the dry mixture, just until a smooth dough forms and you can’t see any streaks of flour. Mix in 200g of the chocolate chips. 
  • Cover dough with cling film or transfer to a Tupperware container and chill in the fridge for 1 hour.  *This allows the flour time to absorb the liquids, creating a chewier texture, will spread less and will be much easier to handle once it is firmed up. 
  • Using a kitchen scale, separate the dough into eight 60g pieces. If you don’t have a scale and are shaping them by eye, they will be roughly the size of a golf ball. 
  • Next, take each dough ball and flatten then slightly. Using your thumb, press a small cavity into the centre of the cookie and place the marshmallow inside. Lightly press the dough around the marshmallow to create a nest. You should see most of the marshmallow still but with dough around the edges to keep it from oozing out while making. 
  • Place 6-7 cookies onto the prepared sheet pan, about 1 ½ -2 inches apart. You will need to bake these in two batches.  Bake for approx 10-12 minutes. Bake until the edges of cookies are golden, and the centre is still doughy. We want these cookies to be slightly underbaked. Cool for 5-10 minutes on the sheet pan before transferring to a rack. These cookies are best served warm while the marshmallow is soft and gooey.
S'mores Cookie with gooey marshmallow being pulled apart

Pastry Chef Tips and Tricks:

  • For room temperature eggs, you can simply put the eggs (still in their shells) in a small bowl and run in under warm water for 2-3 minutes. 
  • You can make these cookies a day in advance and then just before serving them you can place them on a cookie sheet under your oven broiler for 30-60 seconds so the marshmallow and chocolate become melted and gooey again.
  • The key to these cookies is to underbake them slightly. If you are unsure if the cookies are baked enough, pull them out and gently press against the side of the cookie. The edges should be set and shouldn’t feel sticky or tacky in anyway. The middle and or the area just around the marshmallow will look doughy.

How to Store Gluten Free S’mores Cookies:

Baked cookies will keep in an airtight container for 2-3 days. Refrigerated dough will keep for 2-4 days. 

You can also freeze the portioned-out dough balls in a Ziplock freezer bag or an airtight container for up to three months. Allow dough to thaw in the fridge for a few hours or overnight for best results.

It is honestly a dream come true when you make my recipes! Make sure to leave a comment if you have tried this recipe. Also feel free to take picture and tag me on Instagram at @kiramcmullan

Gluten Free S’mores Cookies

Gluten Free S’more Cookie recipe delivers on all the melty, gooey, sweet graham cracker fun but without the mess and campfire
Prep Time10 mins
Cook Time12 mins
Fridge Time1 hr
Total Time1 hr 22 mins
Course: Dessert
Servings: 14 Cookies

Ingredients

  • 172 g Unsalted Butter (melted) *1 1/2 sticks
  • 100 g Light Brown Sugar
  • 40 g Granulated Sugar
  • 1 Large US Whole Egg (room temp)
  • 1 Large US Egg Yolk Only (room temp)
  • 230 g Gluten Free Flour Blend *I used Cup4up
  • 50 g Gluten Free Graham Crackers *I used Smoreables Graham Style Crackers
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 200 g Semi-Sweet Chocolate Chips or Chunks
  • 50 g Semi-Sweet Chocolate Chips for Topping *Optional but encouraged
  • 7 Large Marshmallows (cut in half)

Instructions

  • Preheat the oven to 175°C/350°F. Prep a large sheet pan with parchment paper or a silpat. 
    In a medium bowl, whisk together gluten-free flour, graham crackers, baking powder, baking soda, and salt. set aside.  
    Using a whisk, mix the melted butter, sugars, whole egg and yolk, and vanilla until well combined. Using a wooden spoon or spatula, fold in the dry mixture, just until a smooth dough forms and you can’t see any streaks of flour. Mix in 200g of the chocolate chips. 
  • Cover dough with cling film or transfer to a Tupperware container and chill in the fridge for 1 hour.  *This allows the flour time to absorb the liquids, creating a chewier texture, and will be much easier to handle once it is firmed up. 
  • Using a kitchen scale, separate the dough into eight 60g pieces. If you don’t have a scale and are shaping them by eye, they will roughly the size of a golf ball. 
    Next, take each dough ball and flatten then slightly. Using your thumb, press a small cavity into the centre of the cookie and place the marshmallow half inside. Lightly press the dough around the marshmallow to create a nest. You should see most of the marshmallow still but with dough around the edges to keep it from oozing out while making. 
  • Place 6-7 cookies onto the prepared sheet pan, about 1 ½ -2 inches apart. You will need to bake these in two batches.  Bake for approx 10-12 minutes. Bake until the edges of cookies are golden, and the centre is still doughy. We want these cookies to be slightly underbaked. Cool for 5-10 minutes on the sheet pan before transferring to a rack. These cookies are best served warm while the marshmallow is soft and gooey.
     Store in an airtight container for 2-3 days. Refrigerated dough will keep for 2-4 days.