Gluten Free S’mores Cookies

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Gluten-Free Crumbl-Style S’mores Cookies are a delightful twist on the classic campfire treat in a gluten-free version.

These cookies combine the irresistible combination of graham cracker crumbs, gooey marshmallows, and melty chocolate, all packed into a chewy and indulgent cookie. Get ready to experience the magic of s’mores in each delightful bite, minus the gluten!

gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack
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gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

Gluten Free Crumbl Style S’mores Cookies

Gluten-free s’mores cookies are the answer to marshmallow-filled dreams for those seeking a wheat-free delight. Imagine all the gooey joy of traditional s’mores, but baked into a chewy, gluten-free cookie!

These treats are a symphony of flavors – a buttery, golden base mingling with melty chocolate chunks and fluffy marshmallows. Whether you’re living a gluten-free lifestyle or simply craving a s’mores-inspired treat with a twist, these cookies are like a campfire hug in every bite.

We love the s’mores cookies at Crumbl – and decided to make one gluten-free, so our friends who are GF can get in on the campfire cookies, too!

gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

How to Make Gluten Free S’mores Cookies

Let’s take a closer look at the ingredients in these scrumptious Gluten-Free S’mores Cookies and the roles they play in creating a delightful treat:

  • Gluten-Free Flour (1 ½ cups): The base of the cookie dough, gluten-free flour replaces traditional wheat flour to ensure the cookies are suitable for those with gluten sensitivities.
  • Chopped Graham Crackers (¾ cup): The graham cracker pieces add a signature s’mores flavor and texture to the cookies. They provide a hint of sweetness and a slightly crunchy element.
  • Baking Powder (½ tsp): Baking powder contributes to the cookies’ rise and helps give them a soft texture.
  • Baking Soda (½ tsp): Baking soda works with the baking powder to aid in the cookies’ leavening and create a balanced texture.
  • Ground Cinnamon (1 tsp): Cinnamon adds a warm and comforting flavor that pairs well with the other ingredients.
  • Kosher Salt (½ tsp): Salt enhances the overall flavor of the cookies and balances the sweetness.
  • Unsalted Butter (½ cup, room temperature): Butter adds richness and a buttery flavor to the cookies. It also contributes to the cookies’ tender texture.
  • Light Brown Sugar (½ cup): Brown sugar lends a deep molasses flavor and moisture to the cookies, keeping them soft and chewy.
  • White Granulated Sugar (¼ cup): Granulated sugar provides sweetness and helps the cookies spread during baking.
  • Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor profile of the cookies.
  • Egg (1): The egg acts as a binding agent and adds moisture to the cookie dough.
  • Chocolate Chips (½ cup): Chocolate chips bring the classic chocolatey element to the s’mores cookies. They melt slightly during baking, creating pockets of gooey chocolate.
  • Large Marshmallows (12): The star of the s’mores show! Large marshmallows provide that iconic gooey, toasted marshmallow layer reminiscent of traditional s’mores.
  • Optional Garnishes: Additional graham crackers, flaky sea salt, and chocolate can be used to enhance the appearance and flavor of the cookies. Flaky sea salt can provide a contrast to the sweetness, and chocolate shavings or drizzles can add an extra layer of decadence.

Once you’ve gathered your ingredients, we will use the following process:

  1. Combine the gluten free flour, baking soda, baking powder, kosher salt, and cinnamon together in a bowl. Whisk to combine. Stir in the chopped graham crackers. Set aside. 
  2. Using a stand mixer bowl, add butter, both sugars, vanilla, and kosher salt. Beat until fluffy on medium speed. Scrape the sides when needed. This should take about five minutes. 
  3. Turn the mixer to slow speed. Add the egg. 
  4. Add the dry and wet ingredients together. Mix on a low speed until the cookie dough forms. 
  5. Stir in the chocolate chips. This dough should be soft and sticky. 
  6. Put the cookie dough in an air tight container and refrigerate for at least two hours. The dough needs to chill so that the cookies can later be formed 

Baking the cookies: 

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper. 
  2. Butter your hands if dough is sticking. Form 12 cookies. Each cookie should take about 2 tbsp of batter. 
  3. Once cookies are formed take a marshmallow and put it in the center of the formed cookies. Use your hands and start covering the marshmallow with the cookie dough on the sides. See photos for help. 
  4. Bake for 12-13 minutes. The cookies should be puffy. 
  5. Allow the cookies to cool slight before transferring them to a cooling rack. 
  6. If desired melt some coconut oil and chocolate chips in a bowl. Then drizzle the melted chocolate over the cookies and sprinkle more graham crackers. 
gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

Tips and Tricks for Gluten Free S’mores Cookies

Choose Quality Ingredients: Opt for high-quality gluten-free flour and graham crackers to achieve the best texture and flavor in your cookies.

Measure Flour Accurately: Properly measure your gluten-free flour using the spoon-and-level method to prevent the cookies from becoming overly dry or dense.

Keep Ingredients at Room Temperature: Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly and creates a better texture.

Don’t Overmix: When mixing the cookie dough, avoid overmixing. Mix until the ingredients are just combined to prevent the cookies from becoming tough.

Chill the Dough: Allow the cookie dough to chill in the refrigerator for at least an hour before baking. Chilled dough helps prevent the cookies from spreading excessively.

Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Shape the Dough Balls: When forming dough balls, use a cookie scoop for uniform sizes. Gently roll the dough into balls and slightly flatten them with your hands.

Reserve Marshmallows: Set aside a few marshmallows to press into the tops of the cookies before baking. This ensures a nice marshmallow layer on each cookie.

Add Marshmallows Midway: Halfway through baking, take the cookies out of the oven and gently press a piece of marshmallow into the center of each cookie. This allows the marshmallow to melt and brown slightly while avoiding overcooking.

Toast the Marshmallows: For that classic toasted marshmallow appearance, you can use a kitchen torch to gently brown the marshmallow tops after baking. Keep an eye on them to avoid burning.

Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.

Experiment with Add-Ins: Feel free to get creative with add-ins like chocolate chunks, chopped nuts, or even a sprinkle of flaky sea salt on top.

Store Properly: Store your cookies in an airtight container at room temperature to keep them fresh and chewy.

Enjoy Responsibly: These cookies are bound to disappear quickly, so be prepared to share the deliciousness with friends and family!

FAQs

Can I use regular graham crackers instead of gluten-free ones?

If you’re not following a gluten-free diet, you can definitely use regular graham crackers in the recipe. Just be sure to adjust for any potential differences in texture or sweetness.

How do I prevent my cookies from spreading too much during baking?

Chilling the cookie dough in the refrigerator for at least an hour before baking helps prevent excessive spreading. If you find that your cookies are still spreading too much, you can try adding a little more gluten-free flour to the dough.

Can I make the cookie dough ahead of time and bake it later?

Yes, you can prepare the cookie dough in advance and refrigerate it until you’re ready to bake. Just make sure to tightly cover the dough to prevent it from drying out.

Can I use different types of chocolate in the cookies?

Absolutely! You can use chocolate chunks, chocolate bars broken into pieces, or even chocolate chunks with different percentages of cocoa for a variety of chocolate flavors.

How can I ensure the marshmallows don’t melt too much during baking?

To preserve the shape of the marshmallows, press a piece into the center of each cookie after baking for about half of the total baking time. This way, they’ll melt slightly but retain their form.

Can I use a kitchen torch to toast the marshmallows?

Yes, you can use a kitchen torch to lightly toast the marshmallow tops after baking for that authentic s’mores appearance. Keep the torch at a safe distance and watch carefully to avoid overbrowning.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze the cookie dough by forming it into dough balls and placing them on a baking sheet in the freezer. Once frozen, transfer the dough balls to a freezer-safe bag. Baked cookies can also be frozen in an airtight container.

Can I make smaller or larger cookies?

Certainly! Adjust the size of the dough balls to make smaller or larger cookies, but keep in mind that baking times may need to be adjusted accordingly.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to several days. You can also place a piece of bread in the container to help keep the cookies soft.

Can I make these cookies dairy-free as well?

You can experiment with dairy-free substitutes for butter and chocolate chips, and make sure your graham crackers are also dairy-free. Keep in mind that the flavor and texture may vary slightly.

Can I use homemade marshmallows for this recipe?

Yes, you can use homemade marshmallows if you prefer. Just be aware that homemade marshmallows might have a slightly different texture and melting behavior compared to store-bought ones.

gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a baking sheet

What to Serve With S’mores Cookies

1. Milk: The classic pairing! A cold glass of milk, whether dairy or plant-based, complements the sweetness of the cookies and provides a satisfying contrast.

2. Hot Chocolate: Indulge in a warm mug of hot chocolate for a cozy and comforting pairing that echoes the marshmallow and chocolate components of the cookies.

3. Coffee: A cup of coffee, whether black, with cream, or flavored, offers a bittersweet counterpoint to the sweetness of the cookies.

4. Tea: A cup of tea, especially herbal or black tea, can balance the flavors and provide a soothing accompaniment.

5. Ice Cream: Create an irresistible dessert duo by serving S’mores Cookies with a scoop of vanilla ice cream. The warm cookies and cold ice cream play off each other beautifully.

6. Whipped Cream: A dollop of whipped cream can be a delightful addition, especially when paired with a hot beverage.

7. Berries: Fresh berries like strawberries, raspberries, or blueberries offer a tart and refreshing element that complements the sweetness of the cookies.

8. Nut Butter: A smear of peanut butter, almond butter, or other nut butter can add an extra layer of flavor and texture to each bite.

9. S’mores Dip: Keep the s’mores theme going with a s’mores dip featuring melted chocolate and toasted marshmallows. Dip the cookies for an indulgent treat.

10. Nuts: A small bowl of mixed nuts, such as roasted almonds or cashews, can provide a crunchy contrast to the soft cookies.

11. Fresh Fruit: Slices of banana, apple, or pear can add a natural sweetness and freshness to your dessert spread.

12. Caramel Drizzle: A drizzle of caramel sauce over the cookies can provide a rich and luxurious touch.

13. Yogurt Parfait: Create a yogurt parfait by layering Greek yogurt with crumbled S’mores Cookies and a drizzle of honey.

gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

Gluten Free S’mores Cookies

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gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

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gluten free cookies topped with melted marshmallow, chocolate, and crumbled graham crackers on a cooling rack

Gluten Free S'mores Cookies

Yield: 12 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes

Delicious super sweet gluten free cookies are packed with campfire classic s'mores flavors!

Ingredients

  • 1 ½ cup gluten free flour
  • ¾ cup chopped graham crackers
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ cup unsalted butter, room temp
  • ½ cup light brown sugar
  • ¼ cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • ½ cup chocolate chips
  • 12 large marshmallows
  • For garnishing, optional: graham crackers, flaky sea salt, chocolate

Instructions

  1. Combine the gluten free flour, baking soda, baking powder, kosher salt, and cinnamon together in a bowl. Whisk to combine. Stir in the chopped graham crackers. Set aside. 
  2. Using a stand mixer bowl, add butter, both sugars, vanilla, and kosher salt. Beat until fluffy on medium speed. Scrape the sides when needed. This should take about five minutes. 
  3. Turn the mixer to slow speed. Add the egg. 
  4. Add the dry and wet ingredients together. Mix on a low speed until the cookie dough forms. 
  5. Stir in the chocolate chips. This dough should be soft and sticky. 
  6. Put the cookie dough in an airtight container and refrigerate for at least two hours. The dough needs to chill so that the cookies can later be formed. 
  7. After chilled, preheat oven to 350ºF. Line a baking sheet with parchment paper. 
  8. Butter your hands if dough is sticking. Form 12 cookies. Each cookie should take about 2 tbsp of batter. 
  9. Once cookies are formed take a marshmallow and put it in the center of the formed cookies. Use your hands and start covering the marshmallow with the cookie dough on the sides. See photos for help. 
  10. Bake for 12-13 minutes. The cookies should be puffy. 
  11. Allow the cookies to cool slight before transferring them to a cooling rack. 
  12. If desired melt some coconut oil and chocolate chips in a bowl. Then drizzle the melted chocolate over the cookies and sprinkle more graham crackers.
Nutrition Information
Yield 6 Serving Size 2 cookies
Amount Per Serving Calories 532Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 72mgSodium 440mgCarbohydrates 79gFiber 2gSugar 43gProtein 6g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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2 Comments

    1. Yea… gluten-free flours that aren’t nut-based can have a LOT of carbs. We’re working on some more keto ideas!