Gluten Free S’Mores Cookies were originally posted in May 2022 and have been updated with new pictures, helpful tips, and a video.
Want all the flavor of a classic s’more without the campfire? These Gluten Free S’Mores Cookies capture toasted marshmallow, creamy milk chocolate, and crunchy graham cracker all in one giant, gooey cookie. They make the perfect summer treat and are easy enough to bake any time you want s’mores with less fuss.
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I love anything that recreates s’mores—the toasted marshmallow, the melty milk chocolate, and the crisp graham cracker. This recipe brings all three elements into a soft, chewy cookie that oozes marshmallow and chocolate when you break it open. If you enjoy classic s’mores flavors but want an easier way to make them at home, these cookies are a delicious solution.
what you’ll need to make s’mores cookies
- Hershey’s milk chocolate bars (classic for s’mores) or any milk chocolate you prefer, chopped into pieces.
- Gluten free graham cracker crumbs — you can make them at home or use store-bought crumbs. Pulse in a food processor until fine.
- Large marshmallows — one per cookie; they melt inside and toast on top during baking.
- Brown sugar — using only brown sugar adds a caramelized, toasty flavor and helps create the ideal cookie texture when combined with the graham crumbs.
- Eggs, at room temperature.
- Baking soda and a pinch of salt.
- Vanilla extract.
let’s make these gooey cookies
- Make the dough — Cream softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla. In a separate bowl combine the gluten free flour blend, baking soda, and salt. Add the dry mix and the graham cracker crumbs to the wet ingredients, mixing until incorporated. Fold in about three quarters of the chopped chocolate bars.
- Chill — Refrigerate the dough for at least 30 minutes to firm up; you can chill up to three days ahead.
- Shape — Portion the chilled dough (85–90 g for smaller cookies, 135–140 g for larger). Flatten each portion in your palm, place a large marshmallow in the center, and pinch the dough up around it, leaving the top of the marshmallow exposed.
- Freeze briefly — Place the shaped dough balls on a parchment-lined baking sheet and freeze for 10–15 minutes so they hold their shape when baked.
- Bake — Preheat the oven to 325°F (163°C). Bake from frozen until the marshmallow is gooey and golden and the cookie is set: about 15–20 minutes for smaller cookies and 20–25 minutes for larger ones. If desired, press a few extra chocolate pieces into the warm tops for an extra melty finish.
s’mores cookies frequently asked questions
Traditional s’mores use milk chocolate, but dark chocolate works well if you prefer it. Chop equal amounts of dark chocolate bars and fold them into the dough for a richer, less sweet flavor.
Marshmallows can lose their toasted exterior after a few hours at room temperature. To crisp them up again, place the cookies in a 350°F oven for about 5 minutes or carefully toast the marshmallows with a kitchen torch.
Yes, but the graham crumbs add the characteristic crunch and flavor inside the cookie. If you omit them, increase the gluten free all-purpose flour to 4 cups (560 g) to maintain the dough’s texture.
Substitutions
Dairy-free option: Use a vegan butter substitute and dairy-free chocolate such as allergy-friendly brands. For vegan cookies, replace eggs with chia- or flax-based egg substitutes (two chia eggs for two large eggs) and use vegan marshmallows and vegan graham crackers.
more gluten free cookie recipes
- Perfect Snickerdoodles
- Mexican Wedding Cookies
- Brown Butter Chocolate Chunk Cookies
- Caramelized White Chocolate Ginger Cookies
- Flourless Fluffernutter Cookies
- Toffee Cookies
- Ultimate Peanut Butter Cookies
- Thick and Chewy Oatmeal Raisin Cookies
If you want the textures and flavors of classic s’mores without the campfire, make these Gluten Free S’Mores Cookies. Their toasted marshmallows, melty chocolate, and graham-cracker crumb crunch make them irresistible and a crowd-pleasing dessert any time of year.
Gluten Free S’Mores Cookies
Ingredients
- 1 cup (2 sticks or 226g) butter, softened
- 2 cups (454g) tightly packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (420g) Kim’s all purpose gluten free flour blend (or a comparable store-bought blend)
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup (140g) gluten free graham cracker crumbs (homemade or store-bought)
- 5 bars (43g each) Hershey’s milk chocolate bars, chopped into ½-inch pieces
- 16 large marshmallows
Instructions
- Cream butter and brown sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Scrape the bowl and beat an additional 1–2 minutes, then add vanilla.
- Whisk together the gluten free flour, baking soda, and salt. On low speed, add the flour mixture and graham cracker crumbs to the butter mixture until fully combined. Stir in the chopped chocolate bars.
- Refrigerate the dough for at least 30 minutes and up to 3 days.
- Portion the dough into 85–90 g pieces for smaller cookies or 135–140 g pieces for larger cookies. Flatten each portion, add a marshmallow to the center, and pinch the dough up around the marshmallow, leaving the top exposed.
- Place the shaped cookies on a parchment-lined baking sheet and freeze for 15 minutes.
- Preheat the oven to 325°F (163°C). Bake cookies from frozen until marshmallows and cookies are golden, 15–20 minutes for smaller cookies and 20–25 minutes for larger ones. After removing from the oven, press a few chocolate pieces into the tops if you want extra melty chocolate.
Notes
Cookies will keep for 3–4 days at room temperature, though the toasted marshmallow exterior may soften over time. To restore some crunch, place cookies in a 350°F oven for 5 minutes or use a kitchen torch to re-toast the marshmallows.