Gluten Free S’mores Cookies

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Dive into the delightful nostalgia of summer nights with Gluten Free S’mores Cookies! These chewy and gooey delights are the perfect blend of campfire classics and guilt-free enjoyment. In this blog post, I’m sharing a mouthwatering recipe that captures the essence of s’mores, sans the gluten, ensuring everyone can enjoy a sweet taste of the season. Get ready to embrace the warm flavors of toasted marshmallows, rich chocolate, and a hint of graham cracker in every scrumptious bite!

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Gluten Free S'mores Cookies

Ingredients you’ll need:

Granulated Sugar: Provides sweetness and contributes to the cookie’s texture by promoting tenderness and browning during baking.

Brown Sugar: Adds moisture, enhances the chewiness of the cookies, and imparts a subtle caramel flavor.

Vanilla: Enhances the overall flavor of the cookies and complements the other ingredients.

Eggs: Act as a binding agent, providing structure to the cookies and helping them hold their shape.

Gluten-Free Flour: Replaces traditional wheat flour to ensure the cookies are gluten-free, while still providing structure and texture.

Gluten-Free Graham Cracker Crumbs: Add the classic graham cracker taste and texture to the cookies while keeping them gluten-free.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

Baking Soda: Acts as a leavening agent, helping the cookies rise and giving them a soft and tender texture.

Dark Chocolate Chips: Infuse the cookies with rich chocolate flavor, adding a delicious contrast to the sweetness.

Mini Chocolate Chips: Provides smaller pockets of chocolate throughout the cookies, ensuring every bite is packed with chocolatey goodness, YUM!!

Marshmallows: Adds the quintessential s’mores element, providing gooey, melt-in-your-mouth goodness.

Hershey’s Bar: Offers a decadent chocolate layer, reminiscent of the classic s’mores experience, and creates a beautiful topping for the cookies.

Gluten Free S,mores Cookies

Tips for making Gluten Free S’mores Cookies:

Measure accurately: Precision is key in baking, especially with gluten-free flour. Use measuring cups and spoons to ensure you add the right amounts of each ingredient. And check out my video on how to properly measure your flour!

Use room temperature ingredients: Allow eggs, butter, and other ingredients to come to room temperature before using. This helps in achieving better incorporation and smoother dough.

Use parchment paper or silicone baking mats: Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.

Don’t overbake: Keep a close eye on the cookies while they are baking, as gluten-free cookies can sometimes brown faster than traditional ones. Remove them from the oven when the edges are lightly golden, and the centers are still slightly soft.

Cool on baking sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks. This helps the cookies set properly without breaking. Once the cookies have cooled, I suggest using an offset spatula to remove the cookies from the parchment paper. This will help with easy removal if some of the marshmallow got to the bottom of the cookies while baking.

Store properly: Once cooled, store the cookies in an airtight container to maintain their freshness and prevent them from becoming stale.

Enjoy promptly: I HIGHLY recommended enjoying these cookies while they’re still warm, with the marshmallows and chocolate still warm and gooey. Share the delight with family and friends while they are at their scrumptious best!

Gluten Free S'mores Cookie

How to Assemble Gluten Free S’mores Cookies:

  1. Once the cookie dough is made, use a cookie scoop to scoop your cookie dough into balls. I found it was best to have a little bit of a full/overflowing scoop of cookie dough, rather than a perfectly flat scoop of cookie dough.
  2. Next, roll that cookie dough into smooth balls, then press them between the palms of your hands so the dough is flattened.  
  3. Cut all of your marshmallows in half either using a pair of kitchen shears (fancy kitchen scissors) or a knife and cutting board.
  4. Then, place a half of a marshmallow in the middle of your pressed piece of cookie dough.
  5. Bring the edges of the cookie dough up to the top edge of the marshmallow. Like forming a cookie dough ball around the marshmallow BUT leaving the top of the marshmallow exposed so that you can see the marshmallow on the top of the cookie once they’ve baked (see photo or video below)
  6. Place the marshmallow wrapped cookie dough ball onto a parchment lined sheet tray about 1-2 inches apart from each other.
  7. Sprinkle some extra graham cracker crumbs on top and press a few extra mini chips on top of the cookie dough before baking.
  8. Once the cookies come out of the oven, use a circle cookie cutter that is just a little bigger than the size of the cookies and lightly circle the edges of the cookies with the cookie cutter to help shape the cookies to make them perfectly round!
  9. Let the cookies cool for 5 minutes before adding a piece of the Hershey Bar.
  10. Once you’ve added the Hershey bars let them sit for a few more minutes and then enjoy while everything in that cookie is warm, gooey, and oh so delicious!

Video on how to assemble Gluten Free S’mores Cookies:

If you need a visual to see how this is done, check out my video here about How to Assemble S’mores Cookies!

Gluten Free S'mores Cookies

Frequently Asked Questions:

What is S’mores Cookie made of?

A s’mores cookie is made with a combination of ingredients that captures the flavors of the classic campfire treat, s’mores. The main components of a s’mores cookie typically include:

  1. A classic chocolate chip cookie recipe
  2. Graham Cracker Crumbs: To provide the distinctive graham cracker taste and texture.
  3. Marshmallows: To add the gooey, fluffy element that is essential in s’mores.
  4. Chocolate: Usually in the form of chocolate chips or chunks, providing a rich, chocolaty flavor.

In some recipes, additional ingredients like Hershey’s bars, mini marshmallows, or cocoa powder might be used to enhance the s’mores flavor. The exact proportions and variations of these ingredients can vary from recipe to recipe, but the essence remains the same – a delightful cookie that brings the classic s’mores experience to a portable treat. YUM!

Are graham crackers gluten free?

Traditional graham crackers are not gluten-free. They are typically made with wheat flour, which contains gluten. Gluten is a protein found in wheat, barley, rye, and their derivatives.

For individuals following a gluten-free diet due to celiac disease or gluten sensitivity, it’s essential to avoid products containing wheat or gluten-containing ingredients. However, there is good news my friends! There are gluten-free alternatives available in the market. I Personally love these Gluten Free Graham Crackers! These gluten-free graham crackers can be used in recipes to ensure they are safe for those with gluten-related dietary restrictions. Always check the product labels to ensure they are certified gluten-free and suitable for your specific needs.

Are Marshmallows Gluten Free?

Heck Yah! Plain marshmallows are gluten-free! I love it when foods are naturally gluten free! The primary ingredients in marshmallows are sugar, water, gelatin, and cornstarch.

As long as no additional gluten-containing ingredients are added during the manufacturing process, marshmallows should not contain gluten. However, it’s always essential to check the product label or contact the manufacturer to ensure that there are no gluten-containing additives or cross-contamination risks during production.

Gluten Free S'mores Cookies

Gluten Free S’mores Cookie

Dive into the nostalgia of summer nights with Gluten Free S'mores Cookies! The perfect blend of campfire classics and guilt-free enjoyment.
Prep Time 25 minutes
Cook Time 10 minutes
cooling 10 minutes
Total Time 45 minutes
Course cookies, Dessert
Servings 30 cookies


  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Mixing bowls
  • Measuring Cups & Spoons
  • Whisk/fork
  • Cookie Sheets
  • Parchment Paper
  • cookie scoop


  • 1 cup (2 sticks) Butter Unsalted, room temperature
  • 3/4 cup (174g) Granulated Sugar
  • 3/4 cup (160g) Light Brown Sugar
  • 2 Eggs
  • 1 tsp. (5g) Vanilla Extract
  • 3 cup (400g) Gluten Free All-Purpose Flour I use King Arthur Measure for Measure GF Blend
  • 1/2 cup (66g) Gluten Free Graham Cracker Crumbs
  • 1 tsp. (10g) Salt
  • 2 tsp. (12g) Baking Soda
  • 1 cup (200g) Dark Chocolate Chips
  • 1 cup (200g) Mini Chocolate Chips
  • 15 Marshmallows (cut in half) Jett-Puffed are the best brand for this cookie!
  • 30 Hershey's Bar Pieces



  • Preheat oven to 350°F and prepare cookie sheets with parchment paper.
  • Place the room temperature butter, sugar, and brown sugar into a mixing bowl.
  • Using a stand mixer fitted with the paddle attachment, mix the room temperature butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.
  • Scrape down the sides of the bowl and add the vanilla extract. Mix until combined.
  • Next, scrape down the sides of the bowl and add one egg at a time mixing until fully combined and scraping down the sides of the bowl after each egg.
  • In a separate bowl, measure the flour, salt, baking soda, and graham cracker crumbs. Using a whisk or fork, stir the dry ingredients together.
  • Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in.  
  • Finally, add the dark and mini chocolate chips and continue mixing on low until the chocolate chips are evenly distributed. Be careful NOT to overmix!

Cookie Assembly

  • Using a cookie scoop, scoop the cookie dough and roll it into a ball.
  • Next, flatten the cookie dough and place half of a marshmallow in the center.
  • Then pull the edges of the cookie dough around the marshmallow without covering the entire marshmallow, so that some the top is exposed.
  • Place the cookie dough on a sheet tray about 2 inches from each other. Sprinkle some extra graham cracker crumbs and mini chocolate chips on top, if desired.
  • Bake the cookies for 10-12 minutes, or until the edges are slightly golden brown.
  • Let cookies cool for 5 minutes, then add a piece of the Hershey's chocolate on top of the marshmallow/cookie.
  • Allow the cookies to cool and enjoy!
Keyword cookies, Easy, Gluten free, Smores
Tried this recipe?Let us know how it was!

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