If you love s’mores and chocolate chip cookies, these S’mores Cookies are going to be your new favorite treat! Graham crackers, melted marshmallow and gooey chocolate in every bite! As if that wasn’t enough, they are gluten free, nut free, eggless and can easily be vegan!
Imagine diving into an abyss of melted marshmallow, only to get stuck there and met by sweet chocolatey surrender! That is what these S'mores Cookies are!
For more eggless chocolate chip cookie recipes, try Small Batch Chocolate Chip Cookies, Double Chocolate Chip Cookies and Cookies and Cream Cookies.
Reasons to Love These S'mores Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- S'mores- These cookies have grahams and the inside is stuffed with a marshmallow like in my Chocolate Marshmallow Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use softened or melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together like in my Raspberry Cookies.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up as soon as they’re cool.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Marshmallows- I use gluten free/vegan like in my Chocolate Chip Marshmallow Cookies.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the sugar is vegan.
- Instead of butter, use a vegan baking stick.
- Only use a non-dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
- Read the labels to ensure you use gluten free/vegan graham crackers.
- Buy vegan/gluten free marshmallows.
Make these with All Purpose Flour
- Use 1 ¾ cups packed AP Flour (294 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 28 cookies.
- You may want to use ¼ of a marshmallow stuff it or mini marshmallows.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make S'mores Cookies
Here are the step by step instructions to make these s'mores cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
Beat the dark brown sugar and butter together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, milk, molasses and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients, Chocolate Chips, Broken Grahams and Chill
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine.
Then using a spatula, fold in ¾ cup of chocolate chips and ¾ cup (about 4 sheets) of broken graham crackers. Chill for 2.5 hours in the fridge.
Step 6: Scoop the Dough and Stuff the Cookies
Then using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.
Take one of the scoops and press your thumb into the center of the dough ball to make a well.
Rip the marshmallows in half and then shove half a marshmallow into the hole and then cover up the sides with the dough that’s been pressed to the side.
Step 7: Add Additional Chocolate Chips
Pour the additional ½ cup chocolate chips onto a small plate.
Then press the top of the cookie (with the marshmallow hole) into the chocolate chips.
Step 8: Bake, Top with Additional Grahams and Cool
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes.
Immediately reshape the cookies when they come out of the oven.
Then press 3-4 sandwich broken graham cracker chunks into the tops of the hot cookies and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Break the Graham Crackers by Hand- I love having chunks of grahams in every bite. I broke the crackers by hand into small chunks. This helps the cookies be less sandy. If you chop the graham crackers and make them too fine, they will turn the batter grainy.
- Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the fridge for 2.5 hours, the cookies will spread and be flat and thin. Also, make sure you put the extra dough back into the fridge in between batches.
- Cut the Marshmallow: Cut the marshmallow half others it is too large and creates a giant mess while baking.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast. If the cookies spread out a bit that's ok! Use the spatula to push them back into a circle!
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill it again, prior to baking.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are still soft the next day.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Yes! Use whatever chocolate you like. For traditional s'mores taste, use a hershey bar chopped up into chunks.
The Hershey bar is gluten free and there is one size of the Hershey bar that is nut free and safe for those with nut allergies.
It’s the 1.55 oz (43g) bar. Always double check the back of the label. Hershey always lists if there are any potential allergens. The bars do contain milk and soy, so if there are milk allergies make sure to use allergy friendly chocolate
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
For warm cookies, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Raw Dough: Wrap dough in plastic wrap and poop in a zip top bag. Freeze for up to 30 days. Defrost in fridge the night prior to use. Do not freeze already baked cookies.
More S'mores Recipes You'll Love
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📖 Recipe
S'mores Cookies
Ingredients
For The Cookies
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk
- ¾ cup broken gluten free Graham crackers , about 4 sheets of crackers
- ¾ cup chocolate chips
- 7 regular sized marshmallows , halved
For The Cookie Tops
- ½ cup chocolate chips
- 4 graham crackers , broken into chunks
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 teaspoon baking soda and the ½ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 1 teaspoon pure vanilla extract, 1 tablespoon unsulphured molasses and ¼ cup milk. The mixture might look slightly chunky and that’s normal.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips. The fold in ¾ cup of the broken grahams.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After the 2.5 hours, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the fridge. Using a large cookie scoop, scoop the dough out into 14 scoops (I use a 2 ounce cookie scoop).Take your thumb and press a hole into the center of the dough ball to make a well. Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side. You want to leave a little opening at the top so that as it bakes, the marshmallow can peek through. (See blog post for pics).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips onto a small plate.Press the top of the cookie (with the marshmallow hole) into the chocolate chips.If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. Carefully check with a spatula.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- As soon as they get out of the oven, reshape the cookies with a spatula by pushing them back into a circle shape.Immediately press 3-4 chocolate graham cracker chunks into the tops of each warm cookie.
- Then, using a sharp knife, poke at the melted marshmallow to make it even more melty and liquidy.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving the cookies to a cooling rack. If you don't do this, the cookies will fall apart. Repeat this entire process with the rest of the dough.
Video
Notes
Nutrition
Katherkne says
The recipe was so easy to follow and the cookies were delicious. I mad them for work and all my coworkers are clamoring for more.
Lee says
So glad!!!! Thanks so much!
Michelle says
These cookies are INCREDIBLE!! The comments I got from my friends who aren't vegan and gluten free were amazing - I don't even think they could tell it was allergy friendly.
They didn't crumble, smelled amazing, and held up well. I made mine gluten free using Bob's Red Mill Gluten-Free 1-To-1 Baking Flour and vegan using vegan butter and marshmallows.
I made mine a little too big, so I had to cook longer, which deflated the marshmallow a bit. Be aware of how big your dough scoops are!
Lee says
Thank you!!!
Daria says
Can I use regular flour and stick to the same measurements?
Lee says
You can use AP flour but a few changes need to be made. Sadly, I cannot test this recipe due to celiac disease but these are the changes I would make:
Use 1 3/4 cups packed AP Flour (294 grams)
Use 2 tablespoons milk
Hope this helps!
Rebecca Reid says
Super excited to try but was wondering if I could substitute gluten free flour for ap?
Lee says
Hi Rebecca! Yes I use a 1:1 gf flour so ideally you should be able to. Sadly, I cannot test this recipe due to celiac disease but these are the changes I would make:
Use 1 3/4 cups packed AP Flour (294 grams)
Use 2 tablespoons milk
Hope this helps!
Rebecca says
I was too impatient to wait.. whoops! 🙈 Thank you so much for your recommendations through! I just did a 1:1 ratio and they turned out AMAZING. Probably some of if not my favorite cookies I’ve ever made.
Lee says
Thank you so so much!
Dawn says
Thank you Lee for this, it was perfect for a potluck with friends! This is such a great step by step recipe and turned out wonderful, I used dairy free butter and oat milk! Can’t wait to make them again ♥️
Christina says
These cookies are amazing! I’m so glad I tried this recipe. The best I’ve made ever. My family loved them!
Lee says
SO kind thank you!!!
Steve says
Chocolatey surrender! Now that’s what I’m talking about!
john says
These cookies bring me back to the days of playing baseball in the summer and having sleepovers in our fort.