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5 from 1 vote

Gluten-Free S'mores Cookies

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 12 cookies

Ingredients

  • 2 cups gluten-free flour with xanthum gum (see notes below)*
  • 1 tsp arrowroot powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick grass-fed butter, cubed (salted or unsalted)
  • 1/3 cup light brown sugar, packed
  • 1/3 cup white granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup dairy-free chocolate chips
  • 3/4 cup gluten-free graham cracker pieces (about 4 squares) + more for topping (about 1 square)
  • 1/2 cup mini marshmallows + 1-2 per cookie for topping
  • 1/2 2.1 oz. bar (1 oz.) Hu Kitchen Salty Chocolate Bar, cut into chunks for topping

Instructions

  • Preheat the oven to 375F. Mix together the flour, arrowroot, baking soda, baking powder and salt in a large bowl. Set aside.
  • Place the cubed cold butter into a large, deep bowl. Using a hand mixer (or a stand mixer if you have one!), cream the butter for 30 seconds - 1 minute.
  • Then add in both sugars and mix an additional minute on medium, followed by the eggs and the vanilla extract.
  • Turn the mixer down to low and gradually add in the flour mixture. This should take at least a minute.
  • Next, fold in the chocolate chips, graham cracker pieces, and marshmallows.
  • Using an ice cream scoop or 2 Tbsp measuring spoon, measure out 12 cookies and place on an ungreased baking sheet. Add in 1-2 chopped chocolate chunks, graham cracker pieces, and marshmallows on top (it helps to slightly wedge them into the cookie dough ball).
  • Bake the cookies for 10-12 minutes. They should be slightly golden brown on top and not burned on the bottom. Let rest at least 15 minutes before transferring to a cooling rack.

Notes

*I’ve vetted both Bob’s Red Mill and King Arthur Flour 1:1 for these cookies. Other less common brands, like Cup4Cup (and many others) will have different ratios of gluten-free flours and results may vary. For example, Cup4Cup uses a high volume of corn starch, which I’ve found leads to a very sticky batter even though the end result of the cookie is still good. If you make these with another brand of GF All-Purpose flour, I’d love to know your experience, but I generally recommend either King Arthur or Bob’s Red Mill.