Gluten Free S'mores Cookies

5 from 39 votes

Gluten free S'mores cookies are so delicious they will quickly become a family favorite cookie recipe. They are deliciously sweet, chewy with chocolate gooeyness. What's not to love and will you will soon be making these gluten free s mores cookies on repeat!

Prep Time10

Cook Time15

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 263kcal

Author: Amanda

Equipment

Ice cream scoop to make cookie balls
Baking sheet

Ingredients

210 grams Gluten-free All purpose Flour AKA GF plain flour in UK
100 grams Brown Sugar
100 grams White Sugar
110 grams Unsalted butter melted and cooled
120 grams Chocolate (milk or Dark) Chopped
1 large Egg
½ teaspoon Baking soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
1 teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
½ teaspoon Salt
½ teaspoon Vanilla extract
¼ teaspoon Xanthan Gum
50 grams Mini Marshmallows
100 grams Gluten Free Digestive biscuits or Gluten Free Graham Crackers

Instructions

Chop chocolate into good size chunks. You can use chocolate chips if prefered.
Take the digestives/graham crackers and blend them into a crumb-like consistency. (Alternatively, Pop them in a freezer bag and using a rolling pin or wooden spoon you can crush them easily)
Melt butter in the microwave and once cool add to sugar and mix together until creamy.
Add vanilla extract and egg to creamy mixture and beat until fully combined.
Add flour, Digestive/graham cracker crumbs, baking soda, baking powder, salt, Xanthan gum and mix well with a wooden spoon.
Add chopped chocolate and gently knead into the mixture and then place in the fridge for 30 minutes to firm up.
Line 2 baking sheets with greaseproof paper.
After 30 minutes using an ice cream scoop to scoop the dough onto the lined baking sheet. Leave around 3 inches between cookies. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.
Place the baking sheet in the fridge for a further 30 minutes.
Preheat the oven to 170°C/325°F/Gas mark 3
Place the baking sheet in the center of the oven and bake for 10 minutes. Carefully Remove from oven and gently press your desired amount of marshmallows into the top of each cookie and place back into the oven and bake for a further 5 minutes.
I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly as they are best baked in the middle of the oven.
Leave to cool on the baking sheet until they are cool and firm before transferring to cooling rack.

Notes

NOTE: Always check that all your ingredients are gluten free. Some chocolate brands and marshmallows may contain gluten.

STORAGE INSTRUCTIONS: This can be stored in an airtight container for you to enjoy for up to 4-5 days. You can reheat for 10 seconds in the microwave if you prefer a warm cookie.

HOW TO FREEZE: The cookie dough can be frozen in a freezer safe container/bags for up to 3 months. The cookie balls can be baked straight from the freezer. Bake for a few minutes longer before adding the marshmallows or Leave the cookie dough to defrost in the fridge overnight.

Gluten free flour: Any gluten free plain flour will work well with this recipe. I used Doves freee from as this is my preferred flour.

Nutrition