These gluten-free s'mores cookies have all the flavour of the classic campfire treat, in a handheld cookie without the mess. Made in under 1 hour, these cookies are the ultimate summer dessert!
These Gluten-Free S'mores Cookies are the ultimate summer treat! Packed with chocolate, marshmallows, and gluten-free graham crackers, these cookies have all the flavour of your favourite campfire treat with less of the mess.
Browned butter adds a nutty depth of flavour that takes these cookies over the top. Another great feature is that the cookie dough can be chilled or not chilled before baking, it's all up to your personal preference.
Eat the taste of summer with these easy s'mores cookies that the whole family is sure to enjoy. Keep reading to learn how to make them.
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Why You'll Love This Recipe
- One bowl. The easiest type of cookies!
- Quick chill time. Just 30 minutes in the fridge allows the ingredients to absorb and create a wonderfully soft cookie. You can also skip the chill if you're in a rush!
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily made dairy-free.
- All the campfire taste, less of the mess.
Ingredients
Here is everything you'll need to make these gluten-free s'mores cookies:
Browned salted butter: Brown butter adds an incredible nutty, caramel-like flavour to these cookies. If you don't have time to brown the butter, they will still turn out great. If using unsalted butter, add an extra ⅛ teaspoon salt to the dough. See notes below about making these cookies dairy-free.
White and brown sugars: Using both types of sugars in a cookie helps to achieve the desirable crisp edge with a soft and chewy centre. But in a pinch, use what you have.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
Gluten-free graham cracker crumbs: Use graham crumbs or crush the gluten-free graham crackers yourself. My favourite brands are KinniKinnick and Schar.
Chopped chocolate: Use your favourite kind: semisweet, milk, dark, etc.! I enjoy dark chocolate here. A chopped bar of chocolate will melt better than chocolate chips, but use what you have.
Mini marshmallows: The small size ensures they can melt and brown nicely without being overly sticky.
Substitutions
There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free? Use a dairy-free butter or coconut oil, and dark chocolate. Dairy-free butter won't brown well, so skip that step. Ensure the chocolate is dairy-free and that your graham crackers are also dairy-free.
- No egg? I have not tested egg replacements, but from my research 3 tablespoons dairy-free milk, a flax egg, or a packaged egg replacer should work.
- Vegan? Ensure that you follow the above suggestions for dairy-free and egg-free, and use vegan marshmallows, like Dandies.
- Change the chocolate. Use your favourite chocolate chips or chunks. Dark, semisweet, milk or white chocolate are all great in these cookies!
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free s'mores cookies.
Brown the butter (optional but recommended)
(1) Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally.
(2) & (3) Once melted, it will begin to bubble, foam, and brown.
(4) When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool for 10 minutes.
Make the cookies
(5) Preheat the oven to 350ºF and prepare 2 large baking sheets with parchment paper. In a large bowl, whisk together the melted brown butter, sugars, vanilla extract, and egg.
Add the gluten-free flour, crushed graham crackers, baking powder, baking soda, and salt to the same bowl.
(6) Use a rubber spatula to gently mix together the dry ingredients, then fold into the wet ingredients to create the dough. Finally, fold in the chopped chocolate.
(7) Use a 1 tablespoon scoop to scoop the dough into balls. For the best texture, place the balls on a plate or small baking sheet and refrigerate for 20-30 minutes. If you don't have the time, you can bake them immediately.
(8) Place the cookie dough balls on the baking sheets with room to spread. Bake for 7 minutes, then place 3-4 mini marshmallows on each cookie and bake for another 4-5 minutes.
Baking Tip: For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. Top with gluten-free graham cracker crumbs.
Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Storage & Freezing
Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
Freezing Cookie Dough: Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months.
Bake at 350ºF for 8 minutes, then top with mini marshmallows and bake for 4-6 more minutes until the edges are golden and the middle is slightly soft.
Freezing Baked Cookies: Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- Be sure to watch the butter when browning! It can go from brown to burnt very quickly. Once it smells nutty and appears light brown, remove to a heatproof bowl. Allow to cool for a few minutes before proceeding.
- Press some extra chocolate on top of the cookie dough balls before chilling/baking. This ensures the chocolate chunks are visible and melty!
- Don't be tempted to over-bake. Once the edges look lightly set and the middle is still slightly raw, remove them from the oven. They will continue cooking on the baking sheet. Watch the marshmallows!
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven with the melty marshmallows.
Frequently Asked Questions
Usually s'mores are not gluten-free, as the graham crackers contain flour. See below for my favourite gluten-free graham cracker brands.
Graham crackers are not typically gluten-free, as they contain flour. My favourite gluten-free graham cracker brands are KinniKinnick and Schar.
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven.
These gluten-free s'mores cookies are the ultimate summer treat! They're chewy and chocolatey—the perfect mix between a chocolate chip cookie and roasted s'mores. No one will even question that these cookies are allergy-friendly. The perfect easy dessert for your summer cookout!
More Gluten-Free Cookies:
- Grandma's Gluten-Free Shortbread Cookies
- Gluten-Free Funfetti Cookies
- White Chocolate Macadamia Nut Cookies
- Inside Out Chocolate Chip Cookies
- Peanut Butter Cup Cookies
Related Recipes
Have you made these gluten-free s'mores cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Gluten-Free S'mores Cookies
Ingredients
- ½ cup salted butter, melted see instructions for how to brown the butter—highly recommended
- ½ cup packed brown sugar
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg
- 1 cup gluten-free all-purpose flour with xanthan gum, I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¾ cup crushed gluten-free graham cracker crumbs, about 10 crackers
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, add a pinch more if using unsalted butter
- 1 cup chopped dark chocolate
- ⅔ cup mini marshmallows
Instructions
Brown the butter (optional but recommended)
- Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool for 10 minutes.
Make the cookies
- Preheat the oven to 350ºF and prepare 2 large baking sheets with parchment paper. In a large bowl, whisk together the melted brown butter, sugars, vanilla extract, and egg. Add the gluten-free flour, crushed graham crackers, baking powder, baking soda, and salt to the same bowl. Use a rubber spatula to gently mix together the dry ingredients, then fold into the wet ingredients to create the dough. Finally, fold in the chopped chocolate.
- Use a 1 tablespoon scoop to scoop the dough into balls. For the best texture, place the balls on a plate or small baking sheet and refrigerate for 20-30 minutes. If you don't have the time, you can bake them immediately.
- Place the cookie dough balls on the baking sheets with room to spread. Bake for 7 minutes, then place 3-4 mini marshmallows on each cookie and bake for another 4-5 minutes. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. Top with gluten-free graham cracker crumbs.
- Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Dairy-free? Use an equal amount of dairy-free butter or coconut oil in place of butter. Dairy-free butter won't brown well, so skip that step. Ensure the chocolate is dairy-free.
- Storage: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
- Freezing Cookie Dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months.
- Bake at 350ºF for 8 minutes, then top with mini marshmallows and bake for 4-6 more minutes until the edges are golden and the middle is slightly soft.
- Freezing Baked Cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Let us know what you think!