Gluten-Free S’mores Chocolate Chip Cookies Recipe

You don’t need a campfire to enjoy s’mores. These s’mores chocolate chip cookies recreate that beloved combination of graham crackers, chocolate and marshmallow in a single bite. A chocolate chip cookie dough studded with graham cracker crumbs is wrapped around mini marshmallows so each cookie has a gooey, melted center.

This recipe has been a favorite for years — first posted in 2018 — and it’s easy to see why. With crisp edges and soft, chewy centers, the cookies strike the perfect balance between a classic chocolate chip cookie and a campfire s’more. They’re also gluten free, dairy free and nut free, so they’re suitable for many dietary needs.

If you enjoy chocolate chip cookies, you might also like the gluten free oatmeal chocolate chip cookies or the copycat Levain chocolate chip cookies on the same site.

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Ingredient Notes

This recipe blends gluten free and dairy free ingredients with graham cracker crumbs, chocolate and marshmallows to create an oven-baked s’mores cookie everyone will love.

• Gluten Free Flour Blend – Use a 1-to-1 gluten free flour blend that contains a binder like xanthan gum for best texture.
• Gluten Free Graham Crackers – Thinner, crisp graham crackers (such as Schar or Kinnikinnick) work well; pulse into crumbs in a food processor.
• Baking Soda – Helps the cookies spread and develop chewy edges.
• Salt – Balances the sweetness from chocolate and marshmallows.
• Vegan Butter – A stick-style plant butter gives the best structure; if you aren’t dairy-free, unsalted butter is a suitable substitute.
• Sugar & Brown Sugar – A combination of granulated and brown sugar yields tender, chewy cookies.
• Egg and Egg Yolk – The egg binds the dough; an extra yolk adds chewiness.
• Vanilla – Enhances overall flavor.
• Allergen Free Chocolate Chips – Use allergen-free chips or roughly chopped chocolate for a richer result.
• Marshmallows – Mini marshmallows are easiest to enclose in the dough; if using large marshmallows, cut them in half.

See the recipe card below for the full ingredient list with measurements.

How to Make S’mores Chocolate Chip Cookies

STEP 1: Whisk together the gluten free flour blend, graham cracker crumbs, baking soda and salt in a small bowl and set aside.

STEP 2: In the bowl of an electric mixer, beat butter, sugar and brown sugar on medium until light and fluffy, about 3 minutes.

STEP 3: Add vanilla, the egg and the extra egg yolk. Beat another 60 seconds until combined.

STEP 4: With the mixer on low, gradually add the dry ingredients and mix just until incorporated.

STEP 5: Fold in the chocolate chips so they are evenly distributed through the dough.

STEP 6: Scoop about 1/4 cup of dough. Press an indentation into the center and add 5–6 mini marshmallows like a little nest.

STEP 7: Enclose the marshmallows by shaping the dough around them. A little marshmallow peeking out is fine and creates a lovely puddle on top when baked.

STEP 8: Place dough balls on a parchment-lined baking sheet about 3 inches apart, flatten slightly, and bake. The cookies will spread while baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 4 days. These cookies do not freeze well due to the marshmallow center.

More gluten free cookie recipes to consider:

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