This Gluten Free S’mores Cookies recipe features has all the elements of a classic s’mores rolled into a cookie. These cookies are easy to make, delicious, and perfect if you need a gluten free dessert to share!

The Best Gluten Free S’mores Cookies 

I’m a big fan of s’mores. It’s the melty marshmallow – it gets me every single time.

These cookies might be one of my all-time favorite desserts. They start with a chewy chocolate chip cookie base and then chopped chocolate, graham crackers, and marshmallows are all folded into the batter and baked until golden brown. The final result is a s’mores cookie that’s sweet, gooey, and tastes just like s’mores. 

I specifically developed this recipe to be gluten free so that everyone can enjoy it, however, I promise you no one be able to tell!

cookie ingredients in small bowls

Recipe Ingredients

Gluten-free all-purpose flour: this forms the base of the dough, I used Cup4Cup gluten free all-purpose flour and it delivered the best results.

Baking soda and baking powder: make sure they’re fresh, or your cookies won’t rise! 

Salt: a must-have in any good cookie recipe. A little goes a long way to enhance the flavor of the rest of the ingredients. 

Unsalted butter: I like to use unsalted butter when baking. If you do use salted butter, skip the extra added salt.

Sugar: a combination of granulated sugar and dark brown sugar helps sweeten the cookies while keeping them moist and slightly chewy. 

Eggs: we’re using a whole egg and an egg yolk to add structure to the cookies while creating a fudgy texture. 

Vanilla extract: a baking essential! Use high-quality pure vanilla extract, not imitation varieties for the best flavor.

Mix-ins: dark chocolate chips, a chopped dark chocolate bar, marshmallows, and gluten free graham cracker pieces contribute to a classic s’mores taste. 

Flaky sea salt: the extra sprinkle of flakey salt on top perfectly balances the sweetness of the marshmallows and chocolate chips and the bitterness of the dark chocolate. 

Helpful Baking Tools

batter with mix-ins in mixing bowl

How to Make This S’mores Cookies Recipe

Step One: Cut the marshmallows in half, roughly chop or break the graham crackers into small to medium bite-sized pieces, and chop your chocolate. 

Step Two: In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set the bowl aside. 

Step Three: In a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla. Beat with a hand mixer for 2 to 3 minutes. Then, add the egg and egg yolk, and beat for an additional minutes. 

Step Four: Add the dry ingredients to the bowl of wet ingredients, and mix until well combined. 

Step Five: Add the prepped mix-ins, and carefully fold just until they’re incorporated evenly into the cookie batter. Then, transfer the dough to the fridge, and let it chill for at least 30 minutes. 

Step Six: Remove the chilled dough from the fridge, and preheat your oven to 350 degrees. Line a non-stick baking sheet with parchment paper. 

marshmallows being placed into dough

Step Seven: Use a medium cookie scoop to portion the dough. Then, use your thumb to make an indentation in each ball of dough, and insert half a marshmallow into the indentation. Fold the dough over the marshmallow, and use your hands to roll it into a ball so the marshmallow is completely covered. 

Step Eight: Arrange the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. 

Step Nine: Bake the s’mores cookies for 9 to 10 minutes. Then, top them with flakey sea salt as soon as you remove them from the oven. Let the cookies cool on the baking sheet before serving. 

scoops of cookie dough on sheet pan

Tips and Tricks for the Best Cookies

  • Use parchment paper. This helps prevent the cookies from sticking to the pan and makes it easier to clean up. 
  • Measure the ingredients properly. Use a food scale or the spoon and level method to measure the flour and dry ingredients to prevent adding too much to the reicpe. 
  • Don’t skip chilling the dough! I know it can seem like a pain, but chilling the dough makes a huge difference in the overall flavor of the cookies. 
  • Don’t overbake. Remove the cookies from the oven as soon as they’re lightly golden and the edges are set. Remember, they’ll continue to firm up as they cool. So, it’s okay if they look a little underdone! 
  • Cool the cookies. Allow the cookies to cool and set before serving. Otherwise, they’re likely to fall apart.
cookies on sheet pan

Additional Mix-Ins

This gluten free s’mores cookies is packed with flavor and texture, but that doesn’t mean you can’t add even more! Try incorporating extra mix-ins like: 

  • Chopped nuts or seeds – pumpkin seeds, chopped pecans, or sliced almonds could all be delicious in this recipe.
  • Different types of chocolate – I’m always on team dark chocolate when it comes to cookies. However, if you’re a fan of milk chocolate, feel free to use that instead. You can also add white chocolate chips if you like! 
  • Candies – chopped dark chocolate peanut butter cups, peanut butter chips, butterscotch chips, caramel pieces, or chocolate-coated candies could all be great options.
  • Unique mix-ins – feel free to get creative, and add options like dried fruit, pretzels, or potato chips for a unique flavor. 

How to Store and Freeze

Store leftover cookies in an airtight container in the fridge for 2 to 3 days. 

To freeze the cookie dough, scoop the dough, and the marshmallows and then roll into balls. Place the dough balls on a parchment paper-lined baking sheet. Transfer the sheet to the freezer for an hour or until the cookies are solid. Then, transfer them to a freezer-safe storage bag, and freeze for up to 3 months. You can bake from frozen when you’re ready to eat, just add a few extra minutes to the cooking time. 

cookie being pulled apart

I hope you give this Gluten Free S’mores Cookies Recipe a try! It’s delicious and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAMYour reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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s'mores cookies with salt

Gluten Free S’mores Cookies

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  • Author: Ashlea Carver
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 2024 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free S’mores Cookies recipe features has all the elements of a classic s’mores rolled into a cookie. These cookies are easy to make, delicious, and perfect if you need a gluten free dessert to share!


Ingredients

Scale
  • 1 1/2 cups gluten free all-purpose flour (I used Cup4Cup)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips
  • 3oz dark chocolate bar, chopped
  • 1012 marshmallows, cut in half
  • 6 gluten free honey graham cracker squares, chopped (I used Pamela’s gluten free)
  • flaky salt, to top

Instructions

  1. Prepare your mix-ins: Cut the marshmallows in half, roughly chop or break the graham crackers into small-medium bitesize pieces, and chop your chocolate.
  2. In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
  3. In a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla and beat with a hand mixer for 2-3 minutes. Next, add the egg and yolk. Beat for an additional minute.
  4. Add the dry ingredients to your wet ingredients and mix until well combined.
  5. Add the prepped mix-ins and carefully fold in until just incorporated. Transfer the cookie dough to the fridge and let chill for at least 30 minutes.
  6. Remove your chilled dough and preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
  7. Use a medium cookie scoop (2 tablespoon cookie scooper) to scoop the dough. With your thumb, make an indention in the dough ball and insert half of a marshmallow into the indention. Fold the dough over the marshmallow and then use your hands to roll the dough into a ball so that the marshmallow is completely covered.
  8. Place the dough onto baking sheet. Each ball should be about 2 inches apart.
  9. Bake the cookies at 350 degrees for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven to cool. Let the cookies cool on the baking sheet.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: The Mindful Hapa

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