These gluten free s’mores cookies are perfectly chewy, packed with milk chocolate chunks, and topped with marshmallows! They’re a great drop cookie for Summer.
I don’t know about you but I looove s’mores. And not just because they’re delicious (though they are). Everything about this classic little treat reminds me of Summer. Which is why I just had to develop a gluten free s’mores cookie recipe. Fans of my s’mores bars will understand 😉
So! A little bit about these cookies. They’re chewy, easy to make, and oh-so-delicious! I’m going to talk you through the process, and I’m thinking you will end up making these over and over again this Summer.
Why You’ll Love These Gluten Free S’mores Cookies…
- Well, they taste just like s’mores. Not only are we using brown sugar here, we’re also mixing a bit of honey into the cookie dough, giving these a flavor profile that’s VERY similar to graham crackers.
- The texture is pretty much perfect. These cookies don’t spread much, thanks to the chill time. So they’re nice and thick, soft in the center and chewy around the edges.
- The marshmallow on top is nice and gooey, and pairs perfectly with the milk chocolate chunks.
What You’ll Need…
- Flour: my favorite and the one I use in all of my recipes is Bob’s Red Mill 1 to 1, but any gluten free blend should work.
- Egg replacer: this is my go-to for baking cookies without eggs.
- Milk chocolate: any kind will do, just chop it up.
- Marshmallows: I prefer to use Smashmallows, particularly the Toasted Vanilla flavor.
How To Make…
To make my gluten free s’mores cookies, we’ll start by getting all of our dry ingredients together. Give it a good whisk and then set aside until later.
Use a mixer to cream the butter with the brown sugar. We want it to be nice and smooth, so you can take a couple of minutes here. Next add the honey, egg replacer, and vanilla.
Add the dry ingredients to the wet ingredients and mix on low speed until your cookie dough comes together. Fold in the chopped up milk chocolate, and then cover it all up and pop it into the refrigerator for at least 1 hour.
Once the dough has chilled, use a tablespoon to scoop out and arrange on a lined baking sheet. Bake on 350ºF for about 8 minutes.
As soon as the cookies are out of the oven, place half a marshmallow on top of each one and push down slightly.
Tips For Making S’mores Cookies…
- As with all of my recipes, I recommend weighing the flour using a kitchen scale. This is the best way to avoid accidentally adding too much, which would really mess with the texture of the finished cookies. We’ll need 222 grams of flour for this recipe.
- Any milk chocolate bar will work here, just roughly chop it up and fold into the dough.
- The chill time is super important, because we want thick cookies and minimal spreading. It may be tempting, but do not skip this step! You will want to chill the dough for at least 1 hour.
- You can honestly make these cookies as big or small as you’d like, but I recommend using a tablespoonful of dough for each cookie.
- You’ll want to have the marshmallows cut up and ready to go for when the cookies come out of the oven. Press half of a marshmallow onto each cookie as soon as they’re out of the oven. This will get you that slightly melty, gooey texture without melting the marshmallow too much.
S’mores Cookie Ingredient Substitutions…
- To make these cookies dairy-free, you would need to substitute your favorite non-dairy butter. I haven’t tried it, but it should work.
- You can use semisweet chocolate chips instead of chopped up chocolate, but the milk chocolate will really give you that s’mores flavor.
Did you try my s’mores cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookies, Check Out My…
- Peach cobbler cookies
- Triple chocolate cookies
- Cream cheese thumbprint cookies
- Andes mint chocolate cookies
S’mores Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) light brown sugar packed
- 2 tablespoons honey
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ½ cup (85g) milk chocolate chopped
- 9 marshmallows cut in half
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the honey, prepared egg replacer, and vanilla extract and mix to combine. Add the dry ingredients and mix on low speed until dough comes together. Fold in the chopped chocolate. Cover and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, about one tablespoon for each cookie, and arrange on the baking sheet 1-2 inches apart. Bake for 8-10 minutes, or until edges start to brown slightly.
- As soon as cookies are out of the oven, place half a marshmallow on top of each cookie, pressing down slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.