These S’mores Cookies feature a soft graham cookie topped with gooey toasted marshmallow and melted chocolate. They are gluten free, vegan, and taste incredible!

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I absolutely LOVE s’mores!

Of course they are one of the tastiest treats on the planet, but it’s not just that. They are also super nostalgic.

I have so many fond memories of sitting around a campfire with family and friends enjoying their company while making some tasty s’mores.

They also represent Fall to me which is my favorite season!

I already have an awesome recipe for homemade gluten free and dairy free S’mores, but I decided this year I wanted to try a new recipe using my favorite flavor combinations.

I’ve seen S’mores cookies recipes floating around Pinterest for a while now and decided a gluten free and dairy free version needed to happen immediately!

So I started researching what was involved in making traditional S’mores cookies. I found this recipe from Tidy Mom that used a graham cookie as the base.

I found another recipe from Sally’s Baking Addiction that used a chocolate chip cookie as the base.

These S'mores Cookies feature a soft graham cookie topped with gooey marshmallow and melted chocolate. They are gluten free, vegan, and taste incredible! #glutenfree #dairyfree #vegan #fall #recipes #dessert #cookies

So I thought I might be able to combine these two ideas. I have an awesome chocolate chip cookie recipe that could be modified to make a graham cookie.

All I needed to do was add some cinnamon and leave out the chocolate chips since we were going to be topping them with chocolate.

The cookies turned out awesome! They tasted like graham cracker cookies which is exactly what I was going for.

The next step was to add some vegan marshmallows and broil them in the oven to get them nice and toasty.

Lastly you top them with some melted dairy free chocolate and you have the most amazing cookie!

So let’s talk about what you need to make them.

GLUTEN FREE S’MORES COOKIE RECIPE INGREDIENTS:

Gluten free all-purpose flour: Not all gluten free flours give the same results. I have made these cookies with “Better Batter”, “Bob’s Red Mill 1 to 1 Baking Flour”, and “King Arthur Measure for Measure Flour”. I cannot promise the same results with a different gluten free flour, but any flour you use for this recipe should at least contain xanthan gum.
Baking soda
Salt
Cinnamon
Vegan butter melted: I use “Earth Balance soy free buttery sticks”
Maple syrup
Coconut sugar: Brown sugar can be used instead. Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more. If you use brown sugar, I recommend adding 1-2 tablespoons more of flour until the dough can be rolled. Then roll the dough into balls and bake.
Vanilla extract
Vegan marshmallows: I use “Dandies” brand
Vegan chocolate chips: I use “Enjoy Life” brand

HOW TO MAKE GLUTEN FREE AND DAIRY FREE S’MORES COOKIES:

Preheat oven: to 350°F.
Mix together dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
Mix together wet ingredients: In a small bowl, mix the melted butter, maple syrup, coconut sugar, and vanilla until smooth.
Combine wet and dry ingredients: Add the liquid ingredients to the dry ingredients and whisk until well blended.
Scoop cookies: Using a small cookie scoop, scoop the dough onto a cookie sheet lined with parchment paper. The dough will be wetter than normal cookie dough. Very gently press down the cookies slightly.
Bake: 14 minutes or until the cookies are just starting to brown. Remove cookies from the oven. Turn your oven on high broil.
Top cookies with marshmallows: Place the sticky cut side of the marshmallows in the middle of each cookie.
Broil: Return the cookies to the oven to toast the marshmallows. This process usually only takes about 2 minutes so make sure you watch the marshmallows very closely!
Cool: Once the marshmallows are toasted, remove the cookies from the oven and cool for 5 minutes.
Flatten marshmallows: Using the back of a metal spoon, press down on the marshmallows to flatten them out.
Cover in chocolate: Add the chocolate chips to a microwave safe bowl. Microwave on high in 30 second increments, stirring between each one, until the chocolate chips are melted. Spoon the chocolate over the toasted marshmallows. Place the cookies in the refrigerator for 15 minutes or until the chocolate is set.
Store: in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.

These gluten free and vegan S’mores cookies are officially my FAVORITE cookie I have ever made.

I hope you love them as much as I do!

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

S’mores Cookies – Gluten Free, Vegan

Author: Morgan | Just What We Eat
Prep Time: 20 min
Cook Time: 16 min
Total Time: 36 min
Yield: 12 cookies 1x

Print Recipe

Description

These S’mores Cookies feature a soft graham cookie topped with gooey toasted marshmallow and melted chocolate. They are gluten free, vegan, and taste incredible!

Ingredients

Scale

1 cup (167g) gluten free all-purpose flour (I use “Bob’s Red Mill 1 to 1 Gluten Free All Purpose Flour”)*
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
5 tbsp vegan butter, melted (I use “Earth Balance soy free buttery sticks”)
1/4 cup maple syrup
1/2 cup coconut sugar, packed (or brown sugar*)
1/2 tsp vanilla extract
6 large vegan marshmallows, cut in half (I use “Dandies” brand)
1 cup vegan chocolate chips (I use “Enjoy Life” brand)

Instructions

Preheat oven to 350°F.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In a small bowl, mix the melted butter, maple syrup, coconut sugar, and vanilla until smooth.
Add the liquid ingredients to the dry ingredients and whisk until well blended.
Using a small cookie scoop, scoop the dough onto a cookie sheet lined with parchment paper. The dough will be wetter than normal cookie dough.
Bake for 14 minutes or until the cookies are just starting to brown. Remove cookies from the oven and turn off the oven.
Turn your oven on high broil.
Place the sticky cut side of the marshmallows in the middle of each cookie.
Return the cookies to the oven to toast the marshmallows. This process usually only takes about 2 minutes so make sure you watch the marshmallows very closely!
Once the marshmallows are toasted, remove the cookies from the oven and cool for 5 minutes.
Using the back of a metal spoon, press down on the marshmallows to flatten them out.
Add the chocolate chips to a microwave safe bowl. Microwave on high in 30 second increments, stirring between each one, until the chocolate chips are melted.
Spoon the chocolate over the toasted marshmallows. Place the cookies in the refrigerator for 15 minutes or until the chocolate is set.
Store in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.

Notes

For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.

Not all gluten free flours give the same results. I have made these cookies with “Better Batter”, “Bob’s Red Mill 1 to 1 Baking Flour”, and “King Arthur Measure for Measure Flour”. I cannot promise the same results with a different gluten free flour, but any flour you use for this recipe should at least contain xanthan gum.

Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more. If you use brown sugar, I recommend adding 1-2 tablespoons more of flour until the dough can be rolled. Then roll the dough into balls and bake.

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