If you've been craving s'mores cookies but don't want to hunt down expensive gluten-free graham crackers, this recipe is exactly what you need. Honey, cinnamon, gooey marshmallows, and melty chocolate capture everything you love about a classic campfire treat in a soft, chewy cookie. To me, these GF S'more cookies are essentially summer baking.
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Beginner
Flavor Remix: Add a handful of chopped toasted pecans for a little crunch.
Allergy Watch: Gluten Free, Nut Free
My gluten-free s'mores bars are already super popular, but I kept hearing the same thing from readers. You wanted all those classic campfire flavors in something a little more beginner-friendly. I am never going to be thrilled with the idea of building a recipe around expensive gluten-free graham crackers, so after plenty of testing, I found a way to capture that familiar honey and cinnamon flavor in a soft, chewy cookie instead. It has everything I love about a s'more with fewer steps, simpler ingredients, and no specialty cookies required.
During testing, I also discovered that freezing the mini marshmallows before mixing them into the dough helps them hold their shape instead of disappearing into the cookies. That one small step makes a huge difference and gives every cookie those gooey marshmallow pockets people expect from a s'mores dessert.
Like my favorite no-bake gluten free pie, this recipe is perfect for summer!
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Mini Marshmallows: Freeze them before adding to the dough whenever possible. They stay together much better during baking and create gooey marshmallow pockets instead of melting away.
- Chocolate: This recipe uses chocolate chips in the cookies but you can also just chop up a 2nd Hershey bar and then it adds squares of chocolate after baking. If you're making more than 12 cookies, grab a second chocolate bar since each bar has 12 squares.
- Light Brown Sugar: Light brown sugar gives these cookies just enough caramel flavor without overpowering the honey. Dark brown sugar can make the cookies taste heavier and mask the classic s'mores flavor.
- Honey: This is the secret to replacing the graham cracker flavor. Combined with cinnamon, it creates that familiar sweet, toasty taste without adding crushed gluten free graham crackers.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Make S'More Cookies
A step-by-step visual guide for making gluten-free campfire cookies. You can skip to the recipe for the full written instructions.
Sift Dry Ingredients
Whisking the dry ingredients together first evenly distributes the baking soda and cinnamon, so every cookie bakes consistently.
Mix Wet Ingredients
Cream (aka mix until fluffy) the butter, brown sugar, and honey long enough to create a light, fluffy mixture. Add your room temperature eggs.
Make the Cookie Dough
Slowly mix in the dry ingredients before gently folding in the marshmallow and chocolate.
Bake
Press extra marshmallows into the top for that perfect S'mores look.
The cookies are done when the edges are lightly golden and look set, while the centers still appear slightly underbaked. They will continue to bake from the residual heat as they rest on the hot baking sheet for 5 minutes. Pulling them a little early keeps the centers soft and chewy.
Cool
Press the chocolate squares into the cookies immediately after they come out of the oven while they're still hot enough to soften the chocolate.
Jen's Recipe Notes
- Freeze the marshmallows before mixing them into the dough for the neatest marshmallow pockets. Otherwise, they melt and ooze out.
- Chill the dough until it no longer feels sticky. This helps create thicker, chewier cookies.
- Rotate the baking sheets halfway through baking for even browning.
- Leave the cookies on the baking sheet for about 5 minutes after baking. They'll continue setting as they cool.
Make Ahead and Storing
Make Ahead: Prepare the dough up to 48 hours in advance and refrigerate until ready to bake. You can also portion the dough into cookie scoops before chilling.
Storing: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze baked cookies for up to 2 months. You can also freeze scooped cookie dough and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
📖 Recipe
Gluten Free S'mores Cookies (No graham crackers)
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
- 1 ¾ cups (217 g) 1:1 gluten-free flour with xanthan gum 217 grams
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon (teaspoon) kosher salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- 2 Tablespoons (29.57 ml) honey
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (135 g) semi-sweet chocolate chips or chopped chocolate
- 1 Hershey's chocolate bar
- 1 ½ cups mini marshmallows divided- frozen if possible*
Instructions
- In a mixing bowl sift together the gluten free flour, baking soda, cinnamon and salt. Set aside.1 ¾ cups 1:1 gluten-free flour with xanthan gum, ½ teaspoon baking soda, ¾ teaspoon ground cinnamon, ½ teaspoon kosher salt
- In a large mixing bowl combine the butter, brown sugar and honey. Use an electric mixer or the paddle attachment on a stand mixer, mix on medium for 2 minutes. Add the egg and vanilla, mix until well incorporated.½ cup unsalted butter, ¾ cup light brown sugar, 2 Tablespoons honey, 1 large egg, 1 teaspoon vanilla extract
- Slowly add the dry ingredients while mixing on low. Mix in the chocolate chips along with 1 cup of mini marshmallows.¾ cup semi-sweet chocolate chips, 1 ½ cups mini marshmallows
- Transfer the mixing bowl to the refrigerator for 30 minutes or freezer for 15 minutes, the texture should not feel overly sticky.
- While the dough is chilling, preheat the oven to 350°F.
- Scoop out 12 cookies, 6 per cookie sheet. Press 1-2 mini marshmallows right on top of the dough balls. Bake for 10 to 12 minutes, rotating the pans halfway through.1 ½ cups mini marshmallows
- Remove from the oven but leave on the baking sheets. Press 1 square of the Hershey bar into the tops. Rest for 5 minutes before moving to a cooling rack.1 Hershey's chocolate bar
Equipment
- cookie sheet
Notes
Nutrition
Recipe Questions
Frozen marshmallows hold their shape better during baking, creating gooey pockets instead of melting completely into the cookie.
Comments
No Comments