These gluten free s'mores cookies are the perfect alternative to everyone's favorite campfire treat. They consist of a graham cracker flavored cookie dough that's filled with gooey marshmallows and chunks of dark chocolate. These s'mores cookies are not only gluten free, but paleo, vegan and nut free as well!
When a campfire isn't an option for making s'mores, these gluten free s'mores cookies are the next best thing!
These cookies have been a long time favorite of mine. They are made without graham crackers, and instead have a graham cracker flavored cookie dough. These cookies are chewy and delicious with a mouthful of mini marshmallows and dark chocolate in each bite.
Why You'll Love these S'mores Cookies
- gluten free and grain free - made with cassava flour and tahini
- paleo and vegan friendly
- easy to make - a simple, one bowl dough that's scooped and then baked in the oven in under 15 minutes
- no chill - the cookie dough does not require any chilling
- made without graham crackers - the have a graham cracker flavored cookie dough
Ingredients
The full recipe for these gluten free s'mores cookies can be found in the recipe card below, but here's a list of what you'll need:
- cassava flour - the best swap would be a gluten free flour blend or all purpose flour, subbed at a 1:1 ratio by weight (given in grams). Just note, these substitutions are not paleo compliant.
- cinnamon - for the graham cracker flavor
- nutmeg - for the graham cracker flavor
- baking soda - helps the cookies spread when baking
- salt - adds flavor
- tahini - adds texture and flavor to the cookies. You can swap tahini for another nut/seed butter, but tahini works best.
- maple syrup - to sweeten the cookies
- molasses - optional for flavor. You can swap the molasses for more maple syrup.
- vanilla extract - added for flavor
- dark chocolate - I recommend a dark chocolate bar, chopped into small chunks. However, chocolate chips will work as well.
- marshmallows - any of your favorite marshmallows will work for this recipe. I used Max Mallow marshmallows and cut them into small pieces.
How to Make Gluten Free S'mores Cookies
These gluten free s'mores cookies are incredibly easy to make. The cookie dough is made from a few simple, paleo and vegan friendly ingredients and then combined with chunks of dark chocolate and marshmallows.
Here's how to make them:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients.
- Mix in dry ingredients.
- Fold in the marshmallows and dark chocolate.
- Scoop the dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. While they're still hot, you can use a spatula to shape the cookies into circles.
Storage
These gluten free s'mores cookies should be kept in an airtight container or baggie. They can be stored at room temperature for a few days, in the fridge up to one week, or in the freezer up to one month.
I love them straight from the freezer. They also taste great made into ice cream sandwiches!
Baking Tips
- Use the listed ingredients - I know how hard it can be to follow a recipe to a T, but these cookies will turn out best if you use the recommended ingredients (like cassava flour, tahini and maple syrup).
- Cut up large marshmallows - I like to use kitchen scissors to cut large marshmallows into tiny pieces. If you're using mini marshmallows, I still recommend cutting them smaller.
- Use a chocolate bar - cutting up a chocolate bar provides these cookies with small and large chunks of chocolate, meaning more chocolate dispersed throughout.
- Bake on a dark baking sheet - I found that these cookies turned out slightly better baked on one of my older baking sheets that is darker in color.
- Shape cookies - the cookies do not bake into perfect circles. After baking, use a spatula to shape the cookies.
FAQ
While I have only tested these cookies with cassava flour, a gluten free flour blend or all purpose flour should work at a 1:1 swap by weight (given in grams). If you want to learn more about cassava flour, check out my cassava flour guide.
No! This is a no-chill s'mores cookie recipe.
Yes, so long as you use vegan marshmallow these cookies will be vegan.
More Gluten Free Cookie Recipes
Gluten Free S'mores Cookies (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
Description
These gluten free s'mores cookies have a graham cracker flavored cookie dough that's loaded with chunks of dark chocolate and gooey marshmallows. This cookie recipe is gluten free, paleo and vegan friendly.
Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- ½ Tbsp molasses (or sub maple syrup)
- 1 tsp vanilla extract
- ⅓ cup cassava flour (50g) spooned & leveled
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 oz dark chocolate, chopped
- ⅓ cup chopped marshmallows
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients. This includes the tahini, maple syrup, molasses and vanilla.
- Mix in dry ingredients: cassava flour, baking soda, cinnamon, nutmeg and salt.
- Fold in the marshmallows and dark chocolate.
- Scoop the dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making about 12 cookies. They do spread, so be sure to leave about 1.5 inches between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. While they're still hot, you can use a spatula to push in the sides of the cookies to shape them into perfect circles.
- Store cookies in an airtight container or baggie. They will last a couple days at room temperature, one week in the fridge, or up to one month in the freezer.
Eric
Your cookie recipes are so delicious
Brittany
I love this recipe. I don't usually make it as cookies, though. I like to make the dough using peanut butter instead of tahini and I double it. Then I press it into a 9 inch square pan and loosely cover the top with chocolate chips, press those in, then loosely cover the top with the mini marshmallows from trader Joes to keep them gf and vegan. Then I bake it until the marshmallows are golden brown, about 20 minutes in my oven, and let it cool. Then I cut them into 16 squares. My kids and I love this recipe. Thank you so much.
Katie
Oooh, that sounds amazing! I've been wanting to make a s'mores cookie bar recipe. Thank you for sharing your substitutions and for leaving a review! 🙂