Say hello to the most delicious cookies in town: gluten-free s’mores cookies. These treats combine raw cashews, rich dark chocolate, and mini marshmallows for a chewy, gooey cookie experience that’s impossible to resist.
Soft and chewy s’mores cookies
These gluten-free s’mores cookies have quickly become a favorite. The dough is based on a cashew flour cookie I make often, so it has a familiar, buttery nuttiness and a tender, chewy texture. Each cookie is studded with dark chocolate and, in this variation, is filled with mini marshmallows for that classic s’mores flavor without the campfire.
The balance of nutty cashews, slightly bitter dark chocolate, and sweet marshmallow creates a delightful contrast. A sprinkle of flaky sea salt on top brightens the flavors and makes each bite irresistible.
Ingredients to make gluten free s’mores cookies
Most of the ingredients are pantry staples. If you only have regular-size marshmallows, simply chop them into small pieces or use mini marshmallows for easier assembly.
Ingredients:
- Raw cashews (to make cashew flour)
- Coconut flour
- Baking soda
- Kosher salt
- Gelatin (optional — see notes)
- Coconut sugar
- Pure maple syrup
- Vanilla extract
- Ghee, grass-fed butter, or melted coconut oil
- Dark chocolate chunks (72–85% recommended)
- Mini marshmallows (or chopped regular marshmallows)
- Flaked sea salt, for topping
How to make gluten free s’mores cookies
1. Make cashew flour: Pulse raw cashews in a food processor or high-speed blender a few seconds at a time until they resemble a fine, coarse flour. Watch closely and stop before the nuts release oil; you do not want cashew butter. This step should take about one minute.
2. Combine dry ingredients: Add coconut flour, baking soda, salt, and gelatin (if using) to the cashew flour and pulse a few times until evenly mixed.
3. Add wet ingredients: Add coconut sugar, maple syrup, vanilla, and melted ghee (or alternative) to the mixture. Pulse until the dough comes together, then transfer to a bowl and fold in the dark chocolate chunks.
4. Chill the dough and preheat oven: Cover the bowl and refrigerate for 20 minutes. Preheat your oven to 350°F (175°C). Position the oven rack in the middle and line a baking sheet with parchment paper.
5. Portion cookies: Use a cookie scoop to form dough balls and place them about 2 inches apart on the prepared sheet. The recipe yields fairly large cookies if you use a medium scoop; scale down the portion size if you prefer smaller cookies and reduce the bake time accordingly.
6. Stuff with marshmallows: Press a shallow well into the center of each dough ball, tuck 2–3 mini marshmallows into each well, and cover completely with dough so the marshmallows are fully enclosed. Place the stuffed balls on the baking sheet.
7. Bake: Optionally press a few extra chocolate chunks and marshmallow pieces on top for presentation. Bake for about 10 minutes for smaller cookies, or 12–15 minutes for medium to large cookies. Remove the cookies when the edges turn golden brown.
8. Cool and finish: Let the cookies rest on the baking sheet for at least 30 minutes so they set and the interior marshmallow stabilizes. Carefully transfer to a wire rack to cool completely. Finish with a sprinkle of flaked sea salt and enjoy warm or at room temperature.
Tips for S’mores Cookies
- Do not overbake. Cookies continue to cook slightly as they cool. Overbaking risks bursting the marshmallow center. Large cookies should bake no more than 15 minutes.
- For thicker cookies, chill the dough for at least 20 minutes before stuffing with marshmallows and baking.
- Make sure each marshmallow is completely enclosed in dough so it does not leak during baking.
- Reserve a few chocolate chunks and marshmallows to press on top of each cookie before baking for an attractive finish.
Gluten Free S’mores Cookies Storage Tips
- To store: Keep cookies in an airtight container at room temperature for up to 3 days. Refrigeration will extend freshness.
- To freeze: Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or enjoy frozen for a firmer texture.
More healthy cookie recipes you will love:
Healthy Oatmeal Raisin Cookies
Flourless Chocolate Tahini Cookies
Keto Snickerdoodle Cookies
Vegan Peanut Butter Cookies
Best Paleo Chocolate Chip Cookies
Gluten Free S’mores Cookies
Ingredients
- 2 cups raw cashews (to process into cashew flour)
- 1/4 cup coconut flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons gelatin (optional; see notes)
- 2 tablespoons coconut sugar
- 1/4 cup pure maple syrup
- 1/2 cup ghee (or melted grass-fed butter or coconut oil)
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup dark chocolate chunks
- 1/2 cup mini marshmallows
- Flaked sea salt, for topping
Instructions
- Pulse raw cashews in a food processor a few seconds at a time until they form a coarse flour. Stop before the nuts release oil; you want a flour-like texture, not nut butter.
- Add coconut flour, baking soda, salt, and gelatin (if using). Pulse until evenly combined.
- Add coconut sugar, maple syrup, vanilla, and melted ghee. Pulse until the dough comes together, then transfer to a bowl and fold in the chocolate chunks.
- Refrigerate the dough for 20 minutes while you preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place an oven rack in the middle position.
- Scoop dough into balls about 2 inches apart. Press a shallow indentation into each ball, add 2–3 mini marshmallows, and fully cover them with dough.
- Optionally press extra chocolate chunks and marshmallow bits on top. Bake 10 minutes for small cookies or 12–15 minutes for medium to large cookies. Remove when edges are golden.
- Let cookies set on the baking sheet for at least 30 minutes, then transfer to a wire rack to cool. Sprinkle with flaked sea salt and serve.
Notes
To make these cookies vegan, omit the gelatin and replace it with one flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit until gelled.
If you don’t have ghee, melted coconut oil or grass-fed butter are good substitutes.
Use high-quality dark chocolate (72–85%) for best flavor. These cookies freeze well and taste great straight from the freezer, so consider doubling the batch.
Mini marshmallows work best for stuffing; alternatively, chop regular marshmallows into small pieces.
Nutrition
Calories: 284 kcal • Carbohydrates: 19 g • Protein: 6 g • Fat: 21 g • Saturated Fat: 9 g • Cholesterol: 19 mg • Sodium: 251 mg • Potassium: 227 mg • Fiber: 3 g • Sugar: 9 g • Calcium: 22 mg
Keywords: healthy chocolate chip cookies, paleo cookie recipe, paleo cookies
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