s'mores cookies, chewy good gluten-free
| | | | | | | | | |

S’mores Cookies ~ Gluten, Dairy, & Egg-Free Options

This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). As an Amazon Associate I earn from qualifying purchases. Please see my full disclaimer policy for details.

My first bite of these S’mores Cookies just blew me away they were so good.  It’s like eating a good old-fashioned S’more without the campfire but just as gooey and delicious.

S’mores cookies are both chewy and crunchy and topped with a creamy square of chocolate; everything you want in a cookie…and more. They are even chewy frozen…love that!

You start by placing a ball of dough onto a graham cracker square.

gluten-free s'mores cookies

After the first 6 minutes of baking, you will take the cookies out of the oven and gently push a square of chocolate into the middle of each then place them back into the oven for another 6-7 minutes to finish baking.

gluten-free s'mores cookies

The finished cookie is amazing and wonderful all at the same time…you will need to eat two for sure!!

I made regular cookies for my family and gluten, dairy, and egg-free for myself. Both were just as chewy and delicious as the other my husband couldn’t tell which ones were allergy-friendly.

To Make S’mores Cookies You Will Need These Ingredients:

For a S’more cookie with less fat try Nearly No Fat S’mores Cookies.

Enjoy!

S'mores Cookies  

A fun chewy and chocolate cookie that sits on a graham cracker.
Prep Time20 minutes
Cook Time12 minutes
1 hour to chill dough1 hour
Total Time32 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, dairy-free, dessert, egg-free, gluten-free, parties, s'mores cookies, snacks
Servings: 25 Cookies
Calories: 212kcal
Author: Mary Krick

Ingredients

  • 1/2 cup plus 3 Tbsp salted butter ~for dairy-free Earth Balance Butter Sticks or Spectrum Shortening they even have butter flavor now
  • 1 cup brown sugar firmly packed.
  • 1/2 cup granulated sugar ~ I used beet sugar.
  • 2 large eggs Aquafaba ~ for egg-free I used 6 Tbsp liquid from garbanzo beans
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda.
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour ~ for gluten-free my favorite baking blends are King Arthur Gluten-Free Measure For Measure Flour and Pamela's Artesian Gluten-Free Flour Blend.
  • 1/2 cup semi-sweet chocolate chips I used Enjoy Life Allergy Free Semi-Sweet Chocolate Chips.
  • 1 cup mini marshmallows I used Dandies All Natural Mini Vanilla Marshmallows.
  • 25 small chocolate squares. I used several different kinds including a stevia-sweetened bar and they all worked fine.
  • 25 graham cracker squares I used gluten-free.

Instructions

  • In a small mixing bowl add flour, baking soda, and salt. Mix well. Set aside.
  • In a medium mixing bowl add butter or dairy-free product and sugars. Mix well until light and fluffy.
  • Add eggs or egg substitute and vanilla. Mix well.
  • Add in flour mixture and stir to combine or at the lowest setting of the mixer.
  • Add marshmallows and chocolate chips. Stir gently to combine.
  • Chill dough for 1 hour or more.
  • Preheat oven to 375. Line a large baking sheet with parchment paper.
  • Place graham crackers on parchment paper leaving good space between because cookies will spread somewhat over the edges of the crackers. I placed 6 crackers on the baking sheets at a time.
  • Flatten a small scoop of dough in your hand and then place it in the center of each graham cracker.
  • Bake for 6 minutes. This is easier than trying to flatten the dough on the graham cracker...they break easily I found.
  • Remove from oven and gently press one chocolate square in the center of each partially baked cookie. Return to oven for another 5-6 minutes. They will be lightly golden brown.
  • Chewy, gooey and delicious...not to forget the soft, melted chocolate.
  • Cool on a wire rack and get ready to gobble them all up!!

Notes

~ for gluten-free my favorite baking blends are King Arthur Gluten-Free Measure For Measure Flour and Pamela's Artesian Gluten-Free Flour Blend
 ~ for dairy-free use Earth Balance Butter Sticks or Spectrum Shortening they even have butter flavor now. 
~ I used Enjoy Life Allergy Free Semi-Sweet Chocolate Chips.
~ Dandies Mini Marshmallows
~ I used several different kinds including a stevia-sweetened bar and they all worked fine. 

Nutrition

Serving: 1Cookie | Calories: 212kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 182mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 132IU | Calcium: 29mg | Iron: 1mg

S'mores Cookies with gluten, dairy, and egg-free options

This recipe was adapted from www.the-girl-who-ate-everything.com

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating