Gluten Free S'mores Cookies

Gluten Free S'mores Cookies capture the essence of beloved s'mores in a soft, chewy cookie. Each bite offers the familiar flavors and textures that make s'mores so special but in a convenient and shareable form. Campfire is optional but not required.

Gluten Free Graham Cracker crumbs are mixed into the cookie dough, adding a delightful crunch and that familiar graham cracker flavor. Chunks of melty chocolate chunks are scattered throughout, providing bursts of deliciousness. To complete the s'mores experience, the gluten-free cookie dough is wrapped around a marshmallow which will turn into a gooey marshmallow center while baking.

Recipe Ingredient Notes

Gluten-Free Flour: I tested this recipe with my own gluten free flour blend and Bob's Red Mill. Both blends already contain xanthan gum. If you use Cup4Cup please be advised your dough might be on the stickier side. If your blend does not contain xanthan please add 1 teaspoon of xanthan gum.

Gluten-Free Marshmallows: In this recipe for Gluten Free S'mores Cookies, 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. I personally use the large Marshmallows sold at Aldi. Marshmallows are naturally gluten-free but please make sure to check the packaging for gluten-free certification.

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. (Affiliated link which will give you 40% off your first order) 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.

Chocolate: I use a mix of dark chocolate chips and mini chocolate chips in these cookies.

Why are S'mores called S'mores?

S'mores gained popularity as a campfire treat in the early 20th century, and the name "s'mores" became associated with the dessert over time.

The first known published recipe for s'mores appeared in a Girl Scouts handbook in 1927, titled "Tramping and Trailing with the Girl Scouts." The recipe referred to the treat as "Some More" and described it as a "graham cracker sandwich" with a roasted marshmallow and chocolate. The name "s'mores" gradually caught on and became the commonly used term for this delightful combination of marshmallows, chocolate, and graham crackers.

While the exact origin and naming of s'mores may not be definitively documented, the treat has become an iconic and beloved part of camping and outdoor activities, bringing joy to countless individuals who crave that delicious combination of flavors.

How to make Gluten Free S'mores Cookies

Preparing the dough for s'mores cookies is a simple process. Ensure that your butter and eggs are at room temperature. Allow the cookie dough to rest for a minimum of 2-4 hours. Initially, it will have a very soft consistency, but refrain from adding extra flour. As the gluten-free cookie dough rests, the gluten-free flour absorbs moisture, resulting in a firmer texture.

Step 1: With a chef's knife, give them gluten-free graham crackers a rough chop. You can also place them in a ziplock bag and use a rolling pin to crush them up. I like to leave some larger pieces to give the cookie dough some texture.

Step 2: Combine the gluten-free flour, baking soda, baking powder, kosher salt, and cinnamon in a bowl and whisk to combine. Add the graham crackers and stir together. Set aside.

Step 3: Put your room-temperature unsalted butter, light brown sugar, and white sugar into the bowl of your stand mixer fitted with the paddle attachment. Mix it all together for about 5 minutes until it becomes light and fluffy. Remember to pause halfway through and give the sides of the bowl and the paddle a good scrape.

Step 4: Once your butter and sugar are all nice and fluffy, add the room-temperature egg and a dash of vanilla extract. Give it a quick mix for about 30 seconds, then hit pause on your mixer. Scrape down the sides and the paddle, and then let it go for another 30 seconds of mixing.

Step 5: Add the dry ingredients to the wet ingredients and mix on low speed until a cookie dough forms. Remember to scrape down the sides and paddle of the bowl to ensure thorough mixing.

Step 6: Lastly add the chocolate chips and give the dough a quick stir. Transfer the gluten free s’mores dough to an airtight container and refrigerate for at least 2 hours. The dough will be very soft and needs to chill so it is easier to handle when shaping the s'mores cookies.

Assemble & bake S'mores Cookies

After giving the gluten-free double chocolate cookie dough a good rest of at least 2-4 hours, it's time to shape and bake those delicious cookies. Keep in mind that the dough might still be a little sticky, regardless of how long it rested. To make the process easier, I suggest having some non-stick spray within reach so you can lightly coat the palms of your hands with a bit of oil if needed.

Step 1: Preheat your oven to 350F and position the wire rack in the middle. Grab two baking sheets and line them with parchment paper. Set them aside for later.

Step 2: Take a large cookie scoop, like a #20 scoop, and divide the dough into 12 equal portions. This will help ensure uniform cookies.

Step 3: Take each portion of dough and flatten it into a flat disk. Now, place a big marshmallow (with its long side facing up) right in the center of each cookie. If the dough sticks to your hands, simply lightly spray your palms with some non-stick spray.

Step 4: Take the gluten-free cookie dough and shape it around the marshmallow, forming a ball. If the dough becomes a bit stubborn, just pop it back into the fridge or freezer for a few minutes. Alternatively, you can lightly coat your hands with some non-stick cooking spray. Make sure the dough covers the bottom of the marshmallow without any cracks or holes. Otherwise, the marshmallow will leak.

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 s'mores cookies on the prepared baking sheet and bake at 350F for 12-13 minutes. The cookies should puff up and still appear slightly underbaked.

Step 7: Once they're out of the oven, use a round cookie cutter slightly larger than the cookies to give them a neat shape. Sprinkle some more chocolate chips and graham cracker crumbs on top. Repeat the process with the remaining dough. These cookies will spread because of the marshmallow center so make sure to scoot them back into a round shape.

Step 8: Give these delightful cookies at least 10 minutes to cool, allowing the gooey marshmallows to set before you dive in. Be careful when transferring them to a cooling rack. Often the marshmallows leak a little on the bottoms and can cause them to stick to the parchment paper. I recommend using a small offset knife to carefully loosen them from the parchment paper.

Storage & Freezing

Clearly, these cookies are the best the day they have been baked. Store any leftover gluten free s'mores cookies in an airtight container for up to 3 days. If you stack them, I recommend placing a piece of parchment paper in between so they don't stick to each other. Give the paper a quick spray with some nonstick spray if you really worry about them sticking together.

The unbaked cookie dough (filled with marshmallows) can be frozen for up to one month.

Why do my Gluten Free Cookies spread?

Gluten-free cookies can sometimes spread more than traditional cookies due to the absence of gluten, which provides structure and elasticity to baked goods. Here are a few possible reasons why your gluten-free cookies might be spreading:

Lack of binding agents: Gluten-free flours do not have the same binding properties as wheat flour. To compensate, it's essential to use additional binding agents such as xanthan gum or guar gum in your gluten-free cookie recipes. These ingredients help create a cohesive texture and reduce spread.

Flour blend imbalance: The ratio and combination of gluten-free flours in your recipe can impact the texture and spread of the cookies. If the blend of flour is too heavy on starches and light on proteins or whole grains, it can contribute to excessive spreading. Experimenting with different flour blends or using a pre-made gluten-free flour blend specifically formulated for cookies like my own gluten free flour blend can help achieve better results.

Butter temperature: Using melted or overly softened butter can lead to cookie spread. Ensure that your butter is at the appropriate temperature called for in the recipe (usually room temperature) to help control spreading.

Oven temperature: An oven that is too hot can cause the cookies to spread excessively before they have a chance to set. Use an oven thermometer to verify the accuracy of your oven temperature and adjust as needed.

Dough temperature: If the cookie dough is warm or too soft, it is more likely to spread. Refrigerating the dough for a while before baking can help firm it up and reduce spreading.

Baking sheet preparation: Using a cool baking sheet lined with parchment paper or a silicone baking mat can help slow down the spread of the cookies. Avoid placing cookie dough on a warm or hot baking sheet, as it can cause rapid spreading.

By addressing these factors, you can help minimize spreading and achieve better results with your gluten-free cookies. It may require some experimentation and adjustments to find the perfect balance for your specific recipe.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.