Gluten-Free Dairy-Free S’mores Cookies
S’mores are one of those desserts that people come back to every summer, but these cookies make it a little easier to enjoy those same flavors without needing a campfire.
These gluten-free dairy-free s’mores cookies have soft centers, crisp edges, melted chocolate, and pockets of marshmallow throughout. The crushed graham crackers help give them that classic s’mores flavor, while a few extra marshmallows and chocolate chunks on top make them feel a little more bakery-style.
The dough does need a little resting and chilling time, but those steps help the cookies bake up with a better texture and keep them from spreading too much.
They’re completely gluten-free and dairy-free, and the flavor is one that tends to work well for both kids and adults.
Why You’ll Love These S’mores Cookies
• Gluten-free, dairy-free, and nut-free
• Soft centers with crisp edges
• Loaded with chocolate and marshmallow
• Easy to make ahead
• Kid-approved
• Bakery-style texture
• Great summer dessert
Ingredients for Gluten-Free Dairy-Free S’mores Cookies
These gluten-free s’mores cookies use simple ingredients that come together into a soft, chewy cookie:
- Dairy-free (vegan) butter sticks – Adds richness while keeping the recipe dairy-free. Vegan butter is a big component of what makes these cookies dairy-free and allergen-friendly. However, it has a high water content, and there are some steps, like chilling the dough, that we have to do to work around it. Use a vegan stick butter like this Country Crock one I love from Walmart. Don’t need dairy-free? You can use regular butter in equal amounts.
- Brown sugar
- White sugar
- Eggs + egg yolk – Provide lift and balance to the cookies. I do not have an egg-free substitute for this recipe, but if you use one you love – please let us know in the comments!
- Vanilla extract
- King Arthur Measure for Measure 1:1 gluten-free flour – Provides structure without gluten. Not all gluten-free 1:1 flours are created equal. Each one has a different blend, and some have xanthan gum, while others do not. I love and recommend King Arthur Measure for Measure flour, which I get at Walmart or on Amazon.
- Crushed gluten-free graham crackers
- Cornstarch – Cornstarch helps create a softer, more tender cookie. It keeps the cookies from becoming too dense and gives them that soft center while still allowing the edges to set. This is especially helpful in gluten-free baking, where texture can sometimes be tricky. Don’t leave it out!
- Baking soda
- Salt
- Dairy-free chocolate chips
- Chopped dairy-free chocolate bar
- Mini marshmallows – Most marshmallows are dairy and gluten-free, but be sure to check your package!
The combination of chocolate chips and chopped chocolate helps give the cookies a more layered texture, while the graham cracker crumbs add that classic s’mores flavor throughout.
How to Make Gluten-Free Dairy-Free S’mores Cookies
In a large bowl, cream together the dairy-free butter, brown sugar, and white sugar until light and fluffy.
Add the eggs, egg yolk, and vanilla extract and mix until smooth.
In a separate bowl, whisk together the gluten-free flour, crushed graham crackers, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips, chopped chocolate, and mini marshmallows.
Let the dough rest at room temperature for 20 minutes. This allows the gluten-free flour and graham cracker crumbs time to hydrate, which improves texture and helps reduce crumbliness.
Scoop the dough into large cookie dough balls and place on a parchment-lined baking sheet.
Press extra marshmallows and chocolate chunks onto the tops, then freeze the dough balls for 20 minutes. This helps keep the cookies thick and prevents them from spreading too much.
Bake until the edges are golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet before transferring.
FAQS
Why We Use an Extra Egg Yolk
The extra egg yolk helps create a softer, chewier texture while also improving structure. This is especially helpful in gluten-free cookies where texture can sometimes become dry or crumbly.
Why We Rest and Chill the Dough
Resting the dough gives the gluten-free flour and graham cracker crumbs time to absorb moisture, which improves texture.
Freezing the dough before baking helps keep the cookies thick and gives them softer centers.
How to Keep Marshmallows from Overmelting
Pressing some marshmallows onto the tops right before baking gives the cookies that classic s’mores look without having all of the marshmallows disappear into the dough.
Using mini marshmallows also helps distribute them more evenly throughout the cookies.
Are These Cookies Kid-Approved?
Yes. Between the chocolate, marshmallows, and graham cracker flavor, these cookies tend to disappear quickly.
They’re a fun option for summer, parties, or anytime you want something a little different from a traditional chocolate chip cookie.
What Gluten-Free 1:1 Flour Do I Recommend?
I use King Arthur Measure for Measure gluten-free flour in this recipe because it gives the cookies a softer texture and helps them hold together well without becoming gritty or overly dense.
If you use a different gluten-free 1:1 flour blend, the texture may vary slightly since every blend absorbs moisture differently. If the dough seems too dry or crumbly, add 1–2 teaspoons of dairy-free milk. If it seems too soft or sticky, chilling the dough a little longer usually helps.
Other Gluten-Free Dairy-Free Cookies You’ll Love
- Chocolate Chip Cookies
- Lemon Raspberry Cookies
- Snickerdoodles
- Chocolate Crinkle Cookies
- Crumbl Copycat Chocolate Mint Brownie Cookies
Gluten-free Dairy-free S’mores Cookies
Ingredients
- 1 cup vegan butter fully softened, see recipe
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cup - 1 tablespoon gluten-free 1:1 flour Weigh it for best results - 270g. I use and prefer King Arthur brand
- 3/4 cup gluten-free graham crackers crushed finely (I do this in food processor) then measured
- 2 teaspoons cornstarch can substitute arrowroot (1st choice) or tapioca starch
- 1 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 1/3 cup dairy-free chocolate chunks divided, see notes
- 1 1/3 cup mini marshmallows divided
Instructions
- SOFTENING BUTTER: We want the butter soft enough to stir like yogurt but *not* melted. About 30 seconds in the microwave, don't overdo it. Stir if there are still a few large pieces until fully soft and stirable, does not need to be smooth - can have some lumps. Softened butter will help with chewy texture a ton! In a large bowl, cream together the dairy-free butter, brown sugar, and white sugar for 2 minutes until light and fluffy.
- Add the egg and vanilla extract and mix until smooth.
- Add the gluten-free flour, crushed graham crackers, cornstarch, baking soda, and salt. Mix until just combined
- Fold in only 2/3 cup of the chocolate chunks and 2/3 cup of the mini marshmallows.
- Let the dough rest at room temperature for 20 minutes. This allows the gluten-free flour and graham cracker crumbs time to hydrate, which improves texture and helps reduce crumbliness.
- Scoop the dough into large cookie dough balls (I use a 3-tablespoon cookie scoop) and place on a parchment-lined baking sheet.For the best-looking cookies, make sure there are no marshmallows at the bottom of each cookie. These will melt out weird and crystallize. If there is, I just flip the cookie dough ball over so the marshmallow is on top.
- Press extra marshmallows and chocolate chunks onto the tops - I do three additional marshmallows and 2-3 chocolate chunks. Then freeze the dough balls for 20 minutes. This helps keep the cookies thick and prevents them from spreading too much. If you skip it, the cookies will spread too much.
- Preheat oven to 350 degrees. Bake frozen dough balls on parchment paper until the edges are golden and the centers still look slightly soft, 11-12 minutes. Take out of oven and remove from pan immediately (I do this by carefully lifting the parchment paper off). Let cool for 10 minutes before eating.
- TO STORE: Let the cookies cool completely before storing so trapped steam doesn’t soften the edges. Store them at room temperature in a loosely sealed container (not fully airtight) with a paper towel underneath to absorb extra moisture. For the best texture, keep them in a single layer the first day, and if they soften later, re-crisp them in a 350°F oven for 2–3 minutes.
Another successful cookie! I doubled the recipe and we my kids and their friends won’t make it 4 days until the cookie jars are empty! Thank you!!
Doubling the batch and STILL not making it four days is the ultimate cookie compliment! So glad the kids (and their friends) are devouring these. Thank you so much for the review!
Recipe in text is different from the recipe at the bottom! I skipped to the bottom where it just has one egg listed but up above it says “eggs and egg yolk” but not the amounts of either! Very confusing. It was tasty with the one egg, not sure how to adjust.
Good catch! I apologize for the error and confusion. Some of the earlier test batches had an additional egg yolk but the final recipe proved best without it. The recipe card with 1 egg is correct and I updated the blog post to reflect that. Thanks for asking and glad they turned out tasty!
Do you think arrowroot or tapioca starch could be substituted for the cornstarch? I cannot tolerate corn but these sound delicious!
Good question! You can use arrowroot (my first choice) or tapioca starch instead, in the same amount. Enjoy and I hope you love them!