GF Smore’s Chocolate Chip Cookies

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.

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.

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

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

• 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.

Refrigerate dough just until firm enough to scoop easily (about 20–30 minutes). Don’t let it get rock solid.

Line a light-colored baking sheet with parchment paper for even baking.

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.

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.

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)