Gluten Free Chocolate Marshmallow Cookies are the perfect mashup of gluten-free double chocolate chip cookies and gluten-free s’mores cookies.
Picture a soft and chewy chocolate cookie stuffed with a marshmallow and topped with gluten free graham cracker crumbs. I highly recommend enjoying these gluten-free chocolate s’mores cookies slightly warm from the oven to enjoy all their gooeyness.
- Recipe Ingredient Notes
- Difference between dutch-processed and natural cocoa powder
- Note about Gluten Free Double Chocolate Dough
- Assemble & Bake the Gluten Free Chocolate S’mores Cookies
- FAQ about Gluten Free Chocolate Marshmallow Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Chocolate Marshmallow Cookies with my own GF Flour Blend and Bob’s Red Mill. Each of these flour blends is made up of a variety of gluten-free flours and a binder (such as xanthan gum). A single flour such as almond flour, oat flour, or coconut flour will not work in this recipe.
Chocolate Chips: I use a mix of dark chocolate and milk chocolate chips in this recipe – you can also use a chopped-up chocolate bar.
Gluten-Free Marshmallows: In this recipe, you can either use regular or vegan marshmallows such as Dandies All Natural Marshmallows. Vegan marshmallows tend to hold their shape better which means the center may not be as soft and gooey. Marshmallows are naturally gluten-free but please make sure to check the packaging for gluten-free certification.
Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier flavors. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point for cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the cookies may be lighter in color and drier.
Gluten-Free Graham Crackers: Gluten-Free Graham Crackers are widely available at grocery stores these days. There are several brands on the market now like Schar, Pamelas, and Kinnikinnick. I buy mine via Thrive Market since it is the best price. If you can’t find Graham Crackers do not worry. You can use Gluten-Free Shortbread cookies such as Schär Gluten Free Shortbread Cookies or Walkers Shortbread Gluten-Free Shortbread Rounds. Another option is some of my Gluten Free Shortbread Cookies. Worst case you can always omit the graham crackers and substitute them with an additional 25 grams of flour.
Difference between dutch-processed and natural cocoa powder
The two basic types of cocoa powder are Dutch-process and natural.
Natural cocoa powder is ground cocoa powder in its pure form. It doesn’t undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda (which is alkali) in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.
Dutch-processed cocoa powder, discovered by a Dutch chocolate maker, is made by soaking cocoa beans in an alkali solution. This neutralizes the acidity and cuts a bit of the bitterness. This results in a darker in color and less bitter flavored. It creates what some people consider a richer, fudgier flavor in baked goods.
Black cocoa powder is a style of Dutch-process cocoa powder that – because of heavy, repeated processing- is extremely dark in color (think Oreo cookies). If you are looking for this deep dark color, I recommend giving the black cocoa powder a try.
Note about Gluten Free Double Chocolate Dough
The dough for gluten-free chocolate marshmallow cookies is very straightforward. Make sure your butter and eggs are at room temperature. This cookie dough must rest for at least 2-4hrs. It will be very soft when you first make it. Do NOT add more flour. While the dough for the gluten-free double chocolate cookie dough rests, the gluten-free flour hydrates, and the dough will firm up.
Assemble & Bake the Gluten Free Chocolate S’mores Cookies
Once the gluten free double chocolate cookie dough has rested for at least 2-4hrs, it is time to shape and bake the cookies. The dough may be a bit sticky regardless of how long you allow it to rest, I recommend having some non-stick spray close by. Lightly coating the palms of your hand with some oil will make the assembling a lot easier.
Step 1: Preheat the oven to 350F. +Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.
Step 2: Using a large cookie scoop, such as a #20 scoop, divide the dough into 12 equal portions.
Step 3: Flatten the chocolate dough into a flat disk and place a large marshmallow (on its long side) in the center of each cookie. If the dough is sticky, lightly coat the palms of your hands with some non-stick spray.
Step 4: Mold the gluten free double chocolate cookie dough up and around the marshmallow. Roll into a ball. If your cookie dough gives your a hard time, just pop it back into your fridge or freezer for a few minutes. Or lightly cover the palms of your hands with some non-stick cooking spray.
Step 5: Top each marshmallow stuffed chocolate chip cookie dough ball with additional chocolate chips and crushed-up graham crackers.
Step 6: Arrange SIX gluten free chocolate marshmallow cookies on the prepared baking sheet and bake at 350F for 11-12 minutes. The cookies are ready when they are puffy and still look slightly underbaked. Remove the cookies from the oven, and with a round cookie cutter slightly larger than the cookie scoot them into a round shape. Sprinkle with additional chocolate chips and graham cracker crumbs. Repeat with the rest of the cookie dough or freeze the unbaked dough for future use.
Enjoy! Allow these delicious cookies to cool for a few minutes to allow the gooey marshmallows to set up before digging in. Store any leftover cookies you may have in an airtight container, at room temperature up to 5 days.
FAQ about Gluten Free Chocolate Marshmallow Cookies
Are Marshmallows gluten-free?
Marshmallows are naturally gluten free but I always highly recommend checking the packaging and ingredient list to make sure the product you are using is celiac safe.
Can I make this recipe vegan?
While it should be no issue to make this recipe with dairy-free butter or vegan butter, I have not tested this recipe without eggs or any egg substitutes.
I don’t have celiac, can I make this recipe with “all-purpose flour”?
To make this recipe for gluten-free chocolate s’mores cookies with “regular” all-purpose flour, please substitute the gluten-free flour blend with 205 grams of AP Flour.
Can I use Mini Marshmallows or Marshmallow Fluff in this recipe?
Yes. If you don’t have large marshmallows, please use 3-4 mini marshmallows to stuff the gluten-free chocolate cookie dough with. Marshmallow Fluff on the other hand will not work in this recipe. The melted marshmallow will create a big mess.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
Want to be the first to know when a new recipe is live?
Make sure to sign up for my “New Recipe Alert” e-mail list – You may sign up here
Gluten Free Double Chocolate Cookie Dough
- 220 grams Gluten Free Multi-Purpose Flour (including Xanthan Gum)
- 50 grams cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 grams unsalted butter, at room temperature
- 155 grams light brown sugar
- 100 grams granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 100 grams chocolate chips plus more for garnish
- 35 grams gluten free graham crackers, crushed up plus more for garnish
- large marshmallows
Make the Gluten-Free Double Chocolate Cookie Dough
- In a small bowl sift together the gluten-free flour, cocoa, baking powder, baking soda, and salt and set aside.
- In the bowl of your stand mixer combine the room temperature butter, both sugars, and vanilla. Use the paddle attachment to cream butter and sugar until light and combined. Around 3-4 minutes. Scrape down the sides and bottom of the bowl to make sure everything is combined properly
- Reduce the speed of the mixer and add the eggs one at a time. Mix until combined.
- With the mixer on low, slowly add the dry ingredients to the butter mixture. Mix until just combined.
- Add the chocolate chips and chopped-up graham crackers and combine everything.
- Set the batter aside and let the dough rest in your refrigerator for at least 2hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
Assemble & Bake Chocolate S'mores Cookies
- Preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.
- Use a 2 tablespoon cookie scooper (I use this cookie scooper) and portion out the cookie dough.
- Flatten the chocolate dough into a flat disk and top with a large marshmallow (on its long side). If the dough is sticky, lightly coat the palms of your hands with some non-stick spray.
- Mold the gluten free double chocolate cookie dough up and around the marshmallow. Roll into a ball. If your cookie dough becomes to warm and soft, just pop it back into your fridge or freezer for a few minutes.
- Top each marshmallow stuffed chocolate chip cookie dough ball with additional chocolate chips and crushed up graham crackers.
- Place 6 cookies on a parchment-lined cookie tray and bake for 11-12 minutes. Your cookies are done when they are puffy and still look slightly underbaked.
- Remove the cookies from the oven, and with a round cookie cutter slightly larger than the cookie scoot them into a round shape. Sprinkle with additional chocolate chips and graham cracker crumbs. Allow the Gluten Free Chocolate Marshmallow Cookies to cool slightly before moving to a cooling rack to cool completely.
- Repeat with the rest of the cookie dough or freeze the unbaked dough for future use.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Amount Per Serving: Calories: 250
Calories are a guestimate.