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These Gluten Free S’mores Cookies are the ultimate treat! A chewy gluten free cookie stuffed with chocolate chips, biscuit chunks and gooey, melty marshmallows. Inspired by everyone’s favourite BBQ dessert – and completely gluten free!
These S’More Cookies Are So Gooey and Delicious!
- Why choose this recipe? Chewy gluten free cookies with a gooey marshmallow centre, melty chocolate and biscuit chunks. It’s all the goodness of gluten free s’mores in cookie form. What’s not to love!?
- Top Tip: Please, please do not skip the chilling stage of this recipe. Unless you want one giant mega s’mores cookie. Which actually sounds kinda fun…
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Love Gluten Free Cookies? Why not try my chewy gluten free cookies, my double chocolate cookies or my giant gluten free NYC cookies next? Any leftover marshmallows can be used for my S’Mores Brownies.
Table of Contents
- These S’More Cookies Are So Gooey and Delicious!
- Ingredients and Substitutions
- Don’t just take my word for it…
- How to Make Gluten Free S’Mores Cookies
- Storing and Freezing Instructions
- Frequently Asked Questions
- More Gluten Free Cookie Recipes
- Gluten Free S’mores Cookies Recipe Recipe
- More gluten free cookie recipes
Ingredients and Substitutions
There’s a printable recipe card below for this easy s’mores cookies recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Butter: For a dairy free cookie use a vegan margarine instead, but you may find the cookies spread a bit more when baking so chill them thoroughly.
- Sugar: I use a mixture of light brown sugar and granulated sugar for texture and taste.
- Egg: In the US you’ll need an XL egg, I use a UK large egg.
- Plain Gluten Free Flour: I usually use the FREEE plain gluten free flour or another plain flour blend like Asda or M&S flour.
- Baking Powder: Not all baking powder is gluten free so always double check the labels for gluten and/or ‘may contain’ warnings.
- Bicarbonate of Soda: This helps create the right texture and rise in the cookies.
- Xanthan Gum: You can omit this if your gluten free flour mix already contains it.
- Milk Chocolate Chips: Use either chips, chunks or a bar of chocolate chopped up.
- Gluten Free Digestive Biscuits: These can usually be found in the free from aisle. You can use other biscuits if you can’t find them. In the US look for gluten free Graham crackers for the authentic s’mores experience!
- Marshmallows: I used pink and white marshmallows, double check that the ones you’re using are gluten free. You could also use mini marshmallows and fold the dough around 4-5 of those instead.
Don’t just take my word for it…
Steve left ⭐️⭐️⭐️⭐️⭐️ and said: “Easy to make and taste incredible! New favourite!”
How to Make Gluten Free S’Mores Cookies
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these s’mores cookies are to make.
Storing and Freezing Instructions
TO STORE: Allow the cookies to cool completely and then keep them in an airtight container for 3-5 days.
TO FREEZE (BEFORE BAKING): Once you have your marshmallows wrapped in cookie dough, you can freeze these on a tray or board and then transfer to a bag or tub once frozen. Defrost or bake from frozen with a few extra minutes added on.
TO FREEZE (AFTER BAKING): Freeze any leftover cookies between sheets of baking paper in a tub or bag, and then defrost a cookie at room temperature when needed.
Frequently Asked Questions
Here are some FAQs about this gluten free s’mores cookies recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
It’s really important to sufficiently chill the cookie dough before baking. Gluten free baking is a bit of a science so any deviations from the tried-and-tested recipe above could cause spreading, however minor the change! Make sure you get the cookie dough nice and cold before baking these s’mores cookies.
You can use dairy free butter (margarine) and chocolate to make this recipe dairy free. However vegan butter tends to be softer so make sure you chill the cookie dough for longer before baking so it doesn’t spread.
More Gluten Free Cookie Recipes
If you like this S’mores Cookie recipe then make sure you check out these other gluten free cookie recipes too…
- Gluten Free Chocolate Chip Cookies
- Gluten Free Shortbread Biscuits
- Peppermint Bark Cookies
- Gluten Free Red Velvet Cookies
- White Chocolate and Gingerbread Cookies
- Gluten Free Monster Cookies
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Gluten Free S’mores Cookies Recipe
Ingredients
- 150 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 large egg
- 300 g plain gluten free flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 100 g milk chocolate chips
- 50 g gluten free Digestive biscuits, (or GF Graham Crackers)
- 8 marshmallows
Instructions
- Melt the butter in a bowl in the microwave (in 10-15 second intervals). Crush the Digestive biscuits into small pieces using either a pestle and mortar, or by placing them in a plastic bag and hitting them with a rolling pin. You want a mixture of small pieces and a few crumbs.
- Add the melted butter and sugars to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined.
- Add the egg to the mixture and beat again until it combines and forms a runny batter.
- In a separate bowl, mix the gluten free flour, baking powder, bicarbonate of soda and xanthan gum. Sift the flour mix into the butter/sugar. Bring the mixture together using a wooden spoon.
- Once the mixture starts to come together, add the chocolate chips and Digestive biscuits, reserving a few for placing on top of the cookies before baking.
- Use your hands to bring the dough together. It should form a thick, sticky dough. Once it’s completely mixed together, wrap the dough in clingfilm and refrigerate for at least one hour.
- When ready to bake, preheat the oven to 180’C / Fan 170’C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and divide it into 8 pieces.
- Take a piece of the dough and flatten it into your hand. Place a marshmallow in the centre and roll the dough around it, using your hands to seal any gaps. Repeat until you have done this with all the dough.
- Place 4-5 balls on a baking tray (you’ll need plenty of space between them so I recommend doing this in batches. Keep any cookie dough balls still waiting to bake in the fridge until you’re ready for them.)
- Bake the cookies in the oven for 15-18 minutes. Remove from the oven and place a couple of extra chocolate chips and biscuit pieces carefully on top for decoration.
- Allow the cookies to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this cookie recipe should look at each stage.
- Storing: These cookies will keep for 3-5 days in an airtight container or can be frozen. I recommend stacking between sheets of baking paper so they don’t stick.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and leave a short review about these Gluten Free S’mores Cookies! It really helps support my blog and get my recipes out there! Thank you xx
Nutrition
More gluten free cookie recipes
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Easy to make and taste incredible! New favourite