This post is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures.
The barbeques are lit and the sun is shining, so there’s no better time for making s’mores.
I don’t know about you, but s’mores just scream summer to me. When there’s a campfire set, I’m ready to skewer up some jumbo marshmallows and make me some delicious s’mores.
In case you’ve lived under a rock your entire life and don’t know what a s’more is, it’s a layered treat consisting of graham crackers, a toasted marshmallow and a chunk of chocolate. The cracker serves as the base of the treat, and then you layer the cracker with chocolate, then a warm, freshly toasted marshmallow. In the end you wind up with an ooey, gooey and irresistible treat.
What You’ll Need
To make this gluten-free s’mores cookie recipe, you need the same key s’more ingredients: Marshmallows, graham crackers and chocolate chunks.
Additionally, you’ll need a few staple cookie-making ingredients, including flour, butter, sugar, and eggs, etc.
In gluten-free baking, the flour is always one of the most challenging ingredients to contend with. However, Bob’s Red Mill has got your back because the company makes an incredible 1-to-1 gluten-free flour blend that works beautifully as a cup-for-cup substitute in wheat flour recipes.
Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend is a mixture of flours and starches, plus a little xanthan gum, which helps mimic the “glue” found in gluten-based flours. The ingredients, in combination, ensure your baked goods properly bind together and mimic the taste and texture of a wheat flour baked good.
How to Make Gluten-Free S’mores Cookies
Now it’s time to make these gooey gluten-free s’mores cookies. To do this, you’ll want to finely process the gluten-free graham crackers. You can use any gluten-free graham cracker brand you like. You can typically find them in the gluten-free section of your local grocery store (or online).
You’ll want to measure the graham crackers after they’ve been finely processed in a food processor. You’re looking for the graham crackers to resemble a coarse flour.
Next, combine the graham cracker mixture with the other dry ingredients, including the Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend, baking soda, salt and ground cinnamon. Swirl it all together.
In a separate bowl, cream together the butter and sugars (white and brown) until mixed into a dough-like consistency. Then add the eggs and vanilla extract.
Then you’ll want to combine the dry and wet ingredients until you get a beautiful, well mixed cookie dough. And of course, don’t forget to add the chocolate chucks (reserving some for later – see recipe for details).
Now for the KEY part. You must chill the dough for at least one hour, preferably longer. This will ensure the cookies don’t spread like a wildfire (they will spread, but trust me, if not chilled properly, you will have one large cookie vs. 24 small cookies to contend with in the end).
You can either chill the dough in the bowl, or portion out 2-3 tablespoon-sized balls of dough and chill the dough in balls. If you chill the dough in the ball form, you can freeze them to bake up at another time. Clever, right?
Once chilled, place the dough balls on your parchment lined baking sheet, at least three inches apart. You’ll want to bake the cookies in batches, so keep the unused dough chilled until you’re ready to bake them.
Bake each batch for nine minutes, then remove the cookie sheet from the oven and strategically place a few mini-marshmallows and chocolate chunks on top of the cookie and bake for another 2-3 minutes until marshmallows are lightly toasted.
Unfortunately, if you add the marshmallows to the dough before baking, they will dissolve in the oven and create little gooey pockets inside your cookies. That’s not necessarily a bad thing, but it’s not quite what we’re going for with this gluten-free s’mores cookie recipe.
So rather than have a mess on your hands, simply add a few marshmallows on top of the cookies just before they finish baking so they only slightly melt and lightly brown. This gives the perfect effect when it comes to mimicking s’mores!
Because these cookies are quite soft and gooey, allow them plenty of time to cool before removing them from your baking sheet.
What Do You Think?
OK, are you ready for the fun part? Eating the gluten-free s’mores cookies. Honestly, I can’t wait for you to try these gooey gluten-free s’mores cookies. What do you think? Do they feel like you’re eating campfire s’mores except with a twist?
Just the thought of these gluten-free s’mores cookies conjure up summer camp memories. I hope the evoke those wonderful emotions for you, too.
Thank you again to Bob’s Red Mill for making the gluten-free flour blend that worked so beautifully in this recipe. I couldn’t have done it without you.
Visit BobsRedMill.com to learn more about Bob’s Red Mill’s gluten-free products. You can also purchase Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend on Amazon or at many local grocery stores nationwide.
Gluten-Free S’mores Cookies
- 1 cup gluten-free graham crackers finely processed – approximately 4 oz of gluten-free graham crackers
- 1 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour Blend
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 8 Tbsp unsalted butter at room temperature
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chunks divided – 1 ½ cups in the cookies, ½ cup on top
- 1 cup mini-marshmallows
- In a food processor, process gluten-free graham crackers until finely ground.
- In a large bowl, combine Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Blend, finely ground gluten-free graham crackers, salt, baking soda and ground cinnamon. Whisk to combine and set aside.
- Cream together granulated sugar, light brown sugar and butter, about 1-2 minutes, until creamy.
- Add in the eggs and vanilla extract and mix until combined.
- Gradually add in the flour mixture to the butter mixture, stirring in between each addition.
- Carefully stir in 1 ½ cups of the chocolate chunks, reserving the remaining ½ cup for later.
- Chill the dough for at least 1 hour (or overnight) in the fridge.
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Portion out the dough into 2-3 tablespoons balls. You should be able to make about 24 balls of dough in total.
- Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread. Place remaining cookie dough balls in the freezer until ready to bake.
- Bake at 350º F for 9 minutes. Remove from the oven and place a few mini-marshmallows and chocolate chunks on top of each cookie.
- Place cookies back into the oven and bake for an additional 3-4 minutes, until cookies are baked through and marshmallows are lightly toasted. Alternatively, you can place the cookies under the broiler for a minute to toast marshmallows.
- Allow cookies to cool completely on the baking sheet before removing from the pan.
- If you add the marshmallows to the dough before baking, they will dissolve in the oven and create little gooey pockets. That’s not necessarily a bad thing, but definitely not what we’re going for with these s’mores cookies. Instead, by adding a few marshmallows on top of the cookies just before they finish baking, the marshmallows will lightly melt and brown. Perfect for s’mores!
- There are a few varieties of gluten-free graham crackers on the market, so be sure to check your gluten-free section at the grocery store to find one that is suitable for your needs. You want to measure the graham crackers after they have been finely processed in a food processor. You’re basically looking for the graham crackers to resemble a coarse flour.
- These cookies spread so I like to only bake about 6 cookies at a time on a baking sheet. This will depend on the size of your baking sheet. I also like to only bake one sheet at a time in the middle rack. However, you can bake 2 sheet pans at the same time, switching the pans halfway through the baking time to ensure even baking. Since I only bake one sheet at a time, I like to freeze the remaining balls of dough until they’re ready to bake.
- Chilling the dough is a MUST for these cookies since they tend to spread. I always chill my dough in the refrigerator or freezer for at least an hour. If I’m going to prep the dough ahead and bake at a later date, I chill the dough for the hour and then portion it out into balls and freeze the balls for easy baking later.
- You can use any kind of chocolate instead of the chocolate chunks. I just like that you get more of that s’mores look with the chocolate chunks. You can make these cookies dairy-free by using dairy-free butter and dairy-free chocolate.
- I always use unsalted butter when I’m baking since different brands have different amounts of salt added in. It’s much easier to measure the amount of salt that you add into the dough if you use unsalted butter. No one wants an overly salty cookie! If for some reason all you have is salted butter, omit the salt required in the recipe.