Campfire Comfort Meets Bakery-Style Cookies
These gluten-free s’mores cookies capture everything you love about fireside desserts in a soft, chewy cookie form. With golden toasted marshmallows, gooey chocolate chunks, and cinnamon-sugar graham bits baked into every bite, they’re nostalgic and indulgent without the gluten.
Gooey Centers & Crispy Edges
What makes these cookies truly crave-worthy is the texture. The centers stay soft and gooey thanks to the mini marshmallows and brown sugar, while the edges are just crisp enough to hold it all together. A surprise halved marshmallow on top caramelizes in the oven for that perfect pull-apart moment.
Perfect for Sharing (or Not!)
Whether you’re baking for a gathering, a weekend treat, or a cozy night in, these cookies deliver big flavor in every oversized bite. And no one will guess they’re gluten-free—thanks to a smart mix of oat flour, gluten free 1:1 flour, and quality add-ins like dark chocolate.
What’s in This Recipe
1. Browned Butter
This golden elixir adds a nutty, caramelized depth that takes the cookie base to bakery level. It enhances richness and intensifies the s’mores flavor without overpowering the chocolate and marshmallows.
2. Crushed Cinnamon Sugar Gluten-Free Graham Crackers
Sweet Loren’s grahams add warm cinnamon notes and a nostalgic crunch that echoes traditional campfire s’mores—no gluten required.
3. Mini + Regular Marshmallows
Mini marshmallows melt into the dough, keeping it soft and chewy, while halved regular marshmallows on top caramelize beautifully for gooey, stretchy, golden tops.
4. High-Quality Chocolate Chunks
Using chopped chocolate instead of just chips ensures puddles of rich, melty chocolate throughout—bringing that melt-in-your-mouth s’mores magic to each bite.
The marshmallow ends up with a toasty crunch and a marshmallow pull that will literally make you drool! The gooey pools of dark chocolate and mini marshmallows all throughout the cookie leaves excitement in every bite. The cinnamon flavor of the Sweet Lorens biscuits adds a depth of flavor I did not know could exist with a gluten free cookie. I promise these will satisfy all of your late night cravings.
Q&A
It’s highly recommended! Browned butter adds depth and flavor you just can’t get from plain melted butter. But if you’re in a hurry, melted butter will still give great results.
Absolutely. Scoop and flatten the dough discs, then freeze them on a baking sheet. Once solid, store in a zip-top bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
You can try swapping the butter for a dairy-free alternative and using plant-based chocolate and marshmallows. Just note that the texture may vary slightly depending on substitutions.
GF Smore’s Chocolate Chip Cookies
Ingredient
Preparation
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Brown the Butter
In a saucepan, melt ½ cup (110g) unsalted butter over medium heat. Cook until the butter is caramelized, stirring often, until golden with brown bits at the bottom (about 5–7 minutes). Immediately transfer to a large mixing bowl and let cool slightly.
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Mix Wet Ingredients
To the cooled brown butter, whisk in ½ cup packed dark brown sugar (110g) and ½ cup (50g) granulated sugar until smooth and glossy.
Add 1 large egg, 1 egg yolk, 1 tsp vanilla bean paste (or extract), and 1 tbsp milk (whole milk or plant based). Mix until fully combined and smooth.
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Combine Dry Ingredients
In a separate bowl, whisk together:
- 1 cup + ½ cup (130g) gluten-free all-purpose flour with xanthan gum
- ¼ cup (30g) oat flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
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Make the Dough
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in:- ½ cup (135g) semi-sweet chocolate chips
- ½ cup (80g) mini marshmallows
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Add the Toppings
- 4 oz (⅔ cup chopped) high-quality chocolate chunks
- 4 oz crushed Sweet Loren’s Cinnamon Sugar Gluten-Free Graham Crackers for extra texture and flavor.
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Chill the Dough (20–30 Minutes)
Refrigerate dough just until firm enough to scoop easily (about 20–30 minutes). Don’t let it get rock solid.
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Preheat Oven to 350°F (175°C)
Line a light-colored baking sheet with parchment paper for even baking.
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Shape the Cookies
Scoop dough into large balls (about 3 tablespoons each). Gently press each ball into a thick disc.
Press one halved regular marshmallow (cut-side down) into the center of each cookie. Add a few extra chocolate chunks and graham cracker crumbs on top for that signature s’mores look.
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Bake
Bake for 13–15 minutes, or until edges are set and the centers look slightly underbaked. Don’t overbake—they’ll continue setting as they cool for the perfect gooey texture.
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Cool & Serve
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Chewy Gluten-Free S’mores Cookies (Pull-Apart Style)
Yields: 12–14 large cookies
Prep Time: 15 min
Chill Time: 20–30 min
Bake Time: 13–15 min
Oven Temp: 325°F (165°C)
