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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

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


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!


  • 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)


  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a small bowl, mix the melted butter, maple syrup, coconut sugar, and vanilla until smooth.
  4. Add the liquid ingredients to the dry ingredients and whisk until well blended.
  5. 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. 
  6. Bake for 14 minutes or until the cookies are just starting to brown.  Remove cookies from the oven and turn off the oven.
  7. Turn your oven on high broil.
  8. Place the sticky cut side of the marshmallows in the middle of each cookie.
  9. 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!
  10. Once the marshmallows are  toasted, remove the cookies from the oven and cool for 5 minutes.
  11. Using the back of a metal spoon, press down on the marshmallows to flatten them out.
  12. 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.
  13. Spoon the chocolate over the toasted marshmallows.  Place the cookies in the refrigerator for 15 minutes or until the chocolate is set. 
  14. Store in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.


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.