S'mores Cookies

Name: The Best Chewy Gluten Free Chocolate Chip Cookies
Prep time: 1 h
Cook time: 11 min
Total time: 71 min
Yield: 14-16
Ingredients: 1 cup 1:1 Gluten-Free baking flour; 1/2 cup oat flour; 1 1/2 cup light brown sugar; 1 tsp baking soda; 2/3 cup gluten free graham cracker crumbs (I use the brand Kinnikinneck, which has gluten free graham crackers or gluten free graham cracker crumbs); 1 tsp vanilla extract; 1/2 cup melted coconut oil; 2 eggs room temperature; 1 cup chunky chocolate chips; 1/2 cup mini marshmallows

by Clarissa Yang

14-16 Cookies

1 hr 11 min

When you throw in a touch of nostalgia to a cookie, the best combination is a S'mores Cookie. These taste incredible! All you could ever dream of...childhood memories eating s’mores by the bonfire wrapped up in a delicious crispy on the edges and chewy on the inside cookie. This cookie is gluten-free and vegan and very easy to make. You get the best mix of flavors such as roasted marshmallows, chocolate chips and graham crackers. This is a great recipe to try with your kids, friends or if you are just craving cookies! You will be in for a treat :)

S'mores Cookies

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Recipe details

Yield 14-16 Cookies
Time spent: Prep time: 1 Hours Cook time: 11 Minutes Total time: 1 hr 11 min

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Per serving

% Daily value

Ingredients

1 cup 1:1 Gluten-Free baking flour
1/2 cup oat flour
1 1/2 cup light brown sugar
1 tsp baking soda
2/3 cup gluten free graham cracker crumbs (I use the brand Kinnikinneck, which has gluten free graham crackers or gluten free graham cracker crumbs)
1 tsp vanilla extract
1/2 cup melted coconut oil
2 eggs room temperature
1 cup chunky chocolate chips
1/2 cup mini marshmallows

Instructions

In a large mixing bowl, add the 1:1 baking flour, oat flour, baking soda, and brown sugar.
Once mixed together, add the eggs, vanilla extract, and coconut oil.
Fold in the graham cracker crumbs, then chocolate chips and marshmallows.
Cover with plastic wrap (make sure to have the plastic wrap touch all the cookie dough) and set in fridge for at least 2 hours or overnight. Make sure to thaw for 5 minutes before baking. It should be easy to roll into a ball.
Roll into 2 inch balls (Tip: Scoop the cookie dough with an ice cream scoop).
Add only 6 cookie dough balls on a baking sheet with parchment paper or silicon mat.
Bake at 375 degrees for 11-12 min. Let it cool before eating!

Tips

If you don't have coconut oil, you can use melted butter.
If you don't have time to stick the dough in the fridge for 2 hours, you can try sticking it in the freezer for 40-45 minutes until the dough becomes firm.
For extra cookie dough that you do not want to bake right away, roll them into 2 inch balls and store them in a Ziploc bag in the freezer. When you want to bake the cookies, take the amount you want and let it sit out for a little until the dough starts to thaw a little.

Comments

Barbara M. Coogan on Sep 27, 2020

Graham crackers are not gluten free. Kinnikinnick brand graham Style crackers are the only ones that I know of to use instead of regular graham crackers. There may be other brands available, but do not use regular graham crackers to make this recipe gluten free.

4 Reply
- Clarissa Yang on Sep 27, 2020
  
  Hi Barbara! You are correct and I should have clarified. I used Kinnikinnick graham crackers that are gluten free for this cookie recipe as there aren’t many gluten free graham cracker brands.
  
  2
Gardengraz on Sep 27, 2020

also baking flour is NOT gluten free.

1 Reply
- See 2 previous
- Annette Powell on Sep 28, 2020
  
  One to one means she’s using a gluten free flour that can replace all purpose flour one cup for one cup.
  
  1
- Amber Verkovich on Sep 28, 2020
  
  which gluten free flour to you suggest? I would love to try these, but I'm not gluten free baker. I do have coconut and almond flour though :)
  
  Like
- Jo on Sep 28, 2020
  
  Thanks for clarifying -if you hadn't I would have thought this was just another messed up internet recipe you can't trust -exasperating!!
  
  Like