Gluten Free S’more Cookies (Edit recipe)

I like to think that cookies are just a vessel to combine a lot of your favorite things into one. During the summer, is there anything better than an ooey gooey s'more? Nope? Didn't think so! My Gluten Free S'more Cookies are packed full of gooey marshmallows, classic hershey's chocolate, and crushed (gluten free) graham crackers. It's like everything you love about a summer night packed into a cookie!

1 hour and 15 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	214
Fat:	8 g
Carbohydrates:	33 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	171 mg
Fiber:	3 g
Sugars:	12 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 24

Ingredients

2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
0.5 cup Almond Flour
.5 cup Cornstarch
1.5 tsp Baking Soda
1 tsp Salt
0.75 cup Unsalted Butter, melted
1 Tbsp Vanilla Extract
2 whole Eggs
1.5 cups Brown Sugar
1 cup Milk Chocolate Bar, chopped
1 cup Mini Marshmallows
1 cup Gluten Free Graham Crackers (Schär), crushed
.5 cup Semi-Sweet Mini Chocolate Chips

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F.
In a medium sized bowl, combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.
In a separate, larger, bowl beat egg, melted butter, vanilla, and sugar until light in color and fluffy.*
Gradually add dry ingredients to wet ingredients being careful to not over mix.
Gently fold in hershey bars, mini marshmallows, graham crackers, and mini chocolate chips.
Chill your dough for at least an hour before baking.**
Place your cookies 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes.
Let the cookies rest on the pan for 10 minutes and then move them to a cooling rack.

Notes

*You can use a whisk, hand mixer, or stand mixer for these cookies depending upon preference or what you have. **I recommend scooping the cookies and then chilling them – it is way easier than trying to scoop chilled dough.