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+ servings
3 s'mores cookies on a baking tray

Gluten Free S'mores Cookies

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!
5 from 3 votes
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Course: Dessert, Snack
Cuisine: American
Keyword: cookie recipe, Gluten free s'mores cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 14 cookies
Calories: 263kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda


  • Ice cream scoop to make cookie balls
  • Baking sheet


  • 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
  • 1 teaspoon Baking Powder
  • 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


  • 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.


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.


Serving: 1Serving | Calories: 263kcal | Carbohydrates: 35g | Protein: 7.1g | Fat: 10.3g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.4g | Cholesterol: 82mg | Sodium: 199mg | Potassium: 36mg | Fiber: 3.1g | Sugar: 19g


Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.