Gluten Free Chocolate Marshmallow Cookies

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.

If you love s'mores and marshmallows, make sure to check out my recipe for gluten-free s'mores donuts and gluten free s'mores cookie bars.

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. 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 color and less bitter flavor. 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 2-4 hours, 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.

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.
2. Using a large cookie scoop, such as a #20 scoop, divide the dough into 12 equal portions.
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.

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.
5. Top each marshmallow stuffed chocolate chip cookie dough ball with additional chocolate chips and crushed-up graham crackers.
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.
7. 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