Irresistible Gluten-Free S’mores Cookies

Chocolate chips, dehydrated marshmallows, and graham cracker chunks, oh my! These irresistible gluten-free s’mores cookies combine chocolate chips, dehydrated marshmallows, and graham cracker chunks for a nostalgic treat reminiscent of campfire delights. With a crunchy exterior and soft interior, they deliver a variety of textures. They make a irresistible dessert for any gathering!

We’ve been making these gluten-free s’mores cookies for years, and I must say, they have blossomed into a cherished tradition in our household!

I love using the Simple Mills graham crackers because not only are they gluten free, they deliver a wonderfully crunchy texture that perfectly complements the soft, chewy goodness of the cookie. I throw them in whole while mixing & they break up to the perfect size whilst leaving a perfect crunch.

It is essential to use dehydrated marshmallows instead of real ones! They maintain their shape during baking and don’t melt away—meaning you get delightful bites of marshmallowy goodness throughout the cookie!

For the chocolate, I’m all about mixing big milk chocolate chips with smaller semi-sweet ones, along with tiny mini chips that add an extra burst of chocolaty joy.

This combination not only elevates the flavor but also introduces a fun variety of textures, transforming each cookie into a delightful experience that everyone adores. Whether they’re served warm out of the oven or enjoyed as a sweet treat later, these cookies always steal the show at gatherings, making them a fantastic dessert that brings forth a wave of nostalgia and happiness with every single bite!

For this recipe I used my favorite gluten free flour blend. I love this flour because its reliable and my baked goods turn our perfect every time!

Mix everything together in a KitchenAid. Drop onto a parchment lined cookie sheet, and I betcha you won’t even have time for them to cool on a cooling rack before the disappear!

With gluten free cookies, I like to bake up what we want and can eat within a day or two, and then freeze the rest. To do this I scoop the cookies onto a parchment line baking sheet, placing them close together, then place the baking sheet into the freezer for a quick flash freeze. After freezing, I store the frozen cookie balls in a ziplock bag. When we want a fresh, hot cookie, we simply pull out the frozen dough balls, place them on a parchment lined pan and bake per usual.

Irresistible {Gluten Free} S’MORES COOKIES

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Ingredients Method Notes

Ingredients

  

• 3/4 cup (12 tablespoons) butter, cold
• 1 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups my favorite gluten free flour blend*
• I teaspoon baking soda
• 1 teaspoon salt
• 1-2 cups graham cracker triangles I like @simplemills
• 1 cup mini chocolate chips chips
• 1 cup big chocolate chips
• 1 cup miniature dehydrated marshmallows

Method

 

1. Preheat the oven to 350° F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer add the butter, brown sugar, & granulated sugar. Mix together until very light and creamy, 2-3 minutes.
3. Add the eggs and vanilla and mix until evenly combined.
4. Add the flour, soda, & salt. Stir. Next add graham crackers, whole, (don't worry, they break up to the perfect size) chocolate chips, and marshmallow bits and mix until incorporated.
5. Scoop the dough onto the prepared baking sheets
6. Bake for 10 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

Favorite gluten free flour blend

As always, my Geometry yhouse code, GARDENSPOT, gives you 15% off your total order!

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Xo, Carly