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These Gluten Free S’mores Cookies are the ultimate treat! A chewy gluten free cookie stuffed with chocolate chips, biscuit chunks and gooey, melty marshmallows. Inspired by everyone’s favourite BBQ dessert – and completely gluten free!
If making (and eating) gluten free s’mores are your jam, you’re going to absolutely love these gluten free s’mores cookies!
I’ve taken all the good things about s’mores – the chocolate chunks, the sticky marshmallow and the biscuit pieces – and stuffed them into the BEST COOKIES EVER.
And unlike with a BBQ, this gluten fee cookie recipe can be eaten during any weather. In fact, baking s’mores cookies is the perfect rainy day activity.
This recipe is based on my gluten free chocolate chip cookies recipe. But unlike a chocolate chip cookie, they have lots of added extra treats!
For those unfamiliar, s’mores are usually made up melted chocolate and marshmallows stuffed between two Graham crackers (or digestive biscuits here in the UK).
They are toasted over a BBQ or bonfire to create a delicious dessert. And now I have immortalised that summer feeling for all the seasons in this easy cookie recipe!
If you already love my chewy gluten free cookies, my double chocolate cookies or my giant gluten free NYC cookies then you will be a huge fan of these.
Ingredients
There’s a printable recipe card for these gluten free s’mores cookies below. But for the shopping list you will need…
- Butter: I use unsalted butter. For a dairy free cookie you could use a dairy free butter or vegan margarine instead. You may find the cookies spread a bit more though.
- Light Brown Sugar: This helps to give the cookies that sweet, treacly taste.
- Granulated Sugar: The mixture of sugars is key. This helps to make the cookies nice and chewy.
- Egg: In the US you’ll need an XL egg, I use a UK large egg.
- Plain Gluten Free Flour: I usually use the FREEE plain gluten free flour or another plain flour blend like Asda or M&S flour.
- Baking Powder: Not all baking powder is gluten free so always double check the labels for gluten and/or ‘may contain’ warnings. In the US you’ll want baking soda.
- Bicarbonate of Soda: This helps create the right texture and rise in the cookies.
- Xanthan Gum: Using a tiny bit of this helps to make the cookie dough easier to handle. You can omit this if your gluten free flour mix already contains it.
- Milk Chocolate Chips: Use either chips, chunks or a bar of chocolate chopped up. Just ensure you’re using a gluten free chocolate.
- Gluten Free Digestive Biscuits: These can usually be found in the free from aisle. You can use other biscuits if you can’t find them. In the US look for gluten free Graham crackers for the authentic s’mores experience!
- Marshmallows: I used pink and white marshmallows like these. Double check that the ones you’re using are gluten free. If you like you could use mini marshmallows and fold the dough around 4-5 of those instead.
Got leftover marshmallows? You could use them to make my gluten free s’mores brownies recipe next!
How to make gluten free s’mores cookies
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free s’mores cookie recipe is to make.
To make the cookie dough:
Firstly, melt the butter in a bowl in the microwave (in 10-15 second intervals). Alternatively you could do this in a pan on the hob.
Crush the gluten free Digestive biscuits into small pieces using either a pestle and mortar, or by placing them in a plastic bag and hitting them with a rolling pin. You want a mixture of small pieces and a few crumbs.
Add the melted butter and sugars to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined.
Add the egg to the mixture and beat again until it combines and forms a runny batter.
In a separate bowl, mix the gluten free flour, baking powder, bicarbonate of soda and xanthan gum. Sift the flour mix into the butter/sugar and bring the mixture together using a wooden spoon.
Once the mixture starts to come together, add the chocolate chips and Digestive biscuits, reserving a few for placing on top of the cookies before baking.
Use your hands to bring the dough together. It should form a thick, sticky dough. Once it’s completely mixed together, wrap the dough in clingfilm and refrigerate for at least one hour.
DO NOT SKIP THE CHILLING STAGE! If you do, your cookie dough will be far too sticky to handle and will spread too much in the oven. Also resist the urge to add extra flour – it’s supposed to be sticky at this stage. The chilling will rectify this!
To construct and bake the cookies:
When ready to bake, preheat the oven to 180’C / Fan 170’C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and divide it into 8 pieces.
Take a piece of the dough and flatten it into your hand. Place a marshmallow in the centre and roll the dough around it, using your hands to seal any gaps.
Repeat until you have done this with all the dough and you have eight cookie dough balls.
Place 4-5 balls on a baking tray (you’ll need plenty of space between them so I recommend doing this in batches.
Keep any cookie dough balls still waiting to bake in the fridge until you’re ready for them.)
Bake the cookies in the oven for 15-18 minutes. Remove from the oven and place a couple of extra chocolate chips and biscuit pieces carefully on top for decoration.
Allow the cookies to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Storing and Freezing
Need to know how to store s’mores cookies? Simply allow them to cool and then keep them in an airtight container for 3-5 days.
I’d recommend stacking them between sheets of parchment paper as the melted marshmallow centres can get sticky! Unless you want one giant cookie!
To freeze the cookie dough, I’d recommend following the recipe up to the point of baking. Once you have your marshmallows wrapped in cookie dough, you can freeze these.
I recommend doing this on a tray or board and then transferring to a bag or tub once frozen. You can defrost them in the fridge and bake whenever you want a cookie!
You can also freeze any excess baked cookies. Do this between sheets of baking paper in a tub or bag, and then defrost a cookie at room temperature when needed.
Frequently Asked Questions
Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you’re not familiar, a s’more is an American treat which is cooked on a BBQ or bonfire. Two Graham crackers are used to sandwich marshmallow and chocolate, which becomes gooey, melty and delicious when cooked. In the UK we tend to use Digestive biscuits instead of Graham crackers. S’mores are not normally gluten free but can be if gluten free Digestives are used.
It’s really important to sufficiently chill the cookie dough before baking. Gluten free baking is a bit of a science so any deviations from the tried-and-tested recipe above could cause spreading, however minor the change! Make sure you get the cookie dough nice and cold before baking these s’mores cookies.
Gluten Free S’mores Cookies
Ingredients
- 150 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 large egg
- 300 g plain gluten free flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 100 g milk chocolate chips
- 50 g gluten free Digestive biscuits, (or GF Graham Crackers)
- 8 marshmallows
Instructions
- Melt the butter in a bowl in the microwave (in 10-15 second intervals). Crush the Digestive biscuits into small pieces using either a pestle and mortar, or by placing them in a plastic bag and hitting them with a rolling pin. You want a mixture of small pieces and a few crumbs.
- Add the melted butter and sugars to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined.
- Add the egg to the mixture and beat again until it combines and forms a runny batter.
- In a separate bowl, mix the gluten free flour, baking powder, bicarbonate of soda and xanthan gum. Sift the flour mix into the butter/sugar. Bring the mixture together using a wooden spoon.
- Once the mixture starts to come together, add the chocolate chips and Digestive biscuits, reserving a few for placing on top of the cookies before baking.
- Use your hands to bring the dough together. It should form a thick, sticky dough. Once it’s completely mixed together, wrap the dough in clingfilm and refrigerate for at least one hour.
- When ready to bake, preheat the oven to 180’C / Fan 170’C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and divide it into 8 pieces.
- Take a piece of the dough and flatten it into your hand. Place a marshmallow in the centre and roll the dough around it, using your hands to seal any gaps. Repeat until you have done this with all the dough.
- Place 4-5 balls on a baking tray (you’ll need plenty of space between them so I recommend doing this in batches. Keep any cookie dough balls still waiting to bake in the fridge until you’re ready for them.)
- Bake the cookies in the oven for 15-18 minutes. Remove from the oven and place a couple of extra chocolate chips and biscuit pieces carefully on top for decoration.
- Allow the cookies to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this cookie recipe should look at each stage.
- Storing: Check out the Frequently Asked Questions above this recipe card and blog post above for more information on storing and freezing these cookies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free S’mores Cookies!
Nutrition
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