Indulge in the campfire flavors of s'mores with these irresistible Gluten-Free S'mores Cookies (Easy Vegan Recipe). With the first bite, your taste buds will be greeted by the melty chocolate, perfectly complemented by the crisp golden brown exterior and soft, chewy middle. Each cookie is undetectably vegan, even down to the mini marshmallows. The perfect dessert for cozy nights by the fire, as you enjoy the nostalgic flavor of classic s'mores made in a small skillet or as individual cookies on a baking sheet.
What's better than sitting around a campfire with a full belly of gooey chocolate and fluffy marshmallow? Same scenario but without the sticky fingers! S'mores cookies will always win, whether around a campfire or when you just crave cookies.
This recipe was developed off of my Rosemary Chocolate Chip Cookie recipe, which is my 'I want cookies in a flash, but let's make them healthier than boxed.' And for the days when you want cookies even faster, check out my No-Bake Cookie Dough.
In this post, I share the following:
- The BEST vegan & gluten-free mini marshmallows
- How to make these cookies in the oven on a baking sheet or in a small skillet.
- How to achieve the perfect cookie texture with a golden brown outside, melty chocolate, and gooey marshmallows inside!
Use this section to jump to areas of interest within the post.
Ingredients for cookies
- Almond Flour + Oat Flour - for the oat flour, you can buy gluten-free, organic rolled oats and grind them in a high-speed blender versus buying the flour. I like using Bob's Red Mill flours.
- Baking Powder + Baking Soda - the leavening ingredients that bring fluffiness to the cookie texture.
- Psyllium Husk - a soluble fiber that binds ingredients together like an egg would.
- Miyoko's Creamery Butter - vegan unsalted butter block. Use block butter versus spreadable or margarine-based butter.
- Coconut Sugar - you can substitute 1:1 with organic cane sugar
- Plant Milk + Vanilla Extract
Gluten-free brands for s'mores
- Dandies Vegan Marshmallows - if you can only source the larger marshmallows, just cut them into small mini-sized bites
- Simple Mills Graham Crackers (note that the chocolate thins are vegan, and the cinnamon flavor has honey)
- Enjoy Life Chocolate Chips - I like using the large morsels of dairy-free chocolate chips so that the chocolate melts more, but the mini or standard sizes are perfect for cookies too.
I sourced these specialty ingredients from my local Whole Foods. If needed, purchase online.
See the recipe card for full quantities and instructions.
I haven't made this recipe with any ingredients other than the ones that are listed on the recipe card. If you try anything different, let me know in the comments how it goes!
Preheat the oven to 350°F. Sift the almond flour, oat flour, baking soda, and baking powder into a medium bowl. Melt your butter, then transfer to a stand mixer and beat with the paddle attachment for 1-2 minutes. Add the coconut sugar to the butter and continue for another 2-3 minutes.
Combine the wet ingredients: milk and vanilla, in a small bowl. Add in the psyllium husk and stir until combined. Immediately add to the mixing bowl, followed by the dry ingredients.
Prep the smores additions by crunching the crackers in a sandwich bag until they are as small as the chocolate chips.
Add the s'mores additions to the dough and fold them in with a mixing spatula or wooden spoon.
If making these cookies via a small skillet: butter the skillet to prevent sticking, then fill it with cookie dough halfway from the bottom. Press down the sides so that it is even. Add extra marshmallows and chocolate chips to the top and sprinkle with a pinch of chunky sea salt.
If making these cookies via baking sheet: scoop one tablespoon of cookie dough balls with a cookie scooper or tablespoon until the prepared baking sheet is filled while evenly spaced. Add extra marshmallows and chocolate chips to the top of the cookies and sprinkle with a pinch of chunky sea salt. Send them to the oven to bake!
For these gluten-free chocolate chip cookies recipe, you'll need a stand mixer or hand mixer, cookie sheet, or small skillet (6-inch). For best results, I recommend using a baking rack to cool the cookies once done. A large cookie scoop or tablespoon helps make the cookies even in size.
Store the leftover cookies in an airtight container for up to 3 days, and refrigerate for a longer storage of 5 days. But who are we kidding? They won't last that long.
To ensure the perfect chewy texture, it's important to keep a watchful eye as they bake. Take them out of the oven while they're still soft and slightly underdone. Since these cookies are vegan, there's no need to worry about them underbaking. Once you remove them from the oven, let them cool on a wire rack. This will result in a soft and gooey cookie with a delightful burst of melted chocolate!
What holds gluten-free cookies together?
In this chewy cookie recipe, the psyllium husk is the binder that holds everything together.
Is there gluten in traditional s'mores?
Graham crackers contain wheat, and most marshmallows are not labeled gluten-free and contain trace amounts of gluten.
What brands of marshmallows are gluten-free?
While marshmallows may appear gluten-free due to their primary ingredients, like corn syrup, sugar, and gelatin, it's important to note that unless explicitly labeled, they may contain trace amounts of gluten. This can be a concern for individuals with celiac disease or gluten intolerance. For those seeking a vegan & gluten-free option, Dandies Marshmallows are the only brand that is clearly labeled as meeting these criteria and healthier than the non-labeled alternatives.
more gluten-free dessert recipes
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Gluten-Free S'mores Cookies (Easy Vegan Recipe)
- 1 electric mixer
- 1 6-inch small skillet or baking tray
- 1 ½ cups oat flour
- ½ cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt + a pinch
- ½ cup coconut sugar
- ½ cup vegan butter, melted
- 3 tablespoons non-dairy milk almond or soy
- 1 teaspoon vanilla extract
- 1 teaspoon psyllium husk
- ½ cup chocolate chips vegan
- 1 cup mini marshmallows vegan + gluten-free
- 1 cup graham crackers vegan + gluten-free
- Set the oven to 350℉ and line a baking tray with parchment paper or butter the small skillet.
- Sift the almond flour, oat flour, baking powder, baking soda, and salt into a large mixing bowl.
- Add the melted butter and whip on medium speed in a stand mixer with the paddle attachment for 1-2 minutes. Add in the coconut sugar or cane sugar and continue for another 2 minutes.
- Prep the wet ingredients by combining the milk and vanilla in a bowl, add the psyllium husk, and stir until combined. Immediately add to the mixer.
- Add the dry ingredients to the mixer's bowl and combine on medium speed until the dough is slightly sticky. Fold the marshmallows, chocolate chunks, and gluten-free graham cracker crumbs into the dough with a large spoon.
- For cookies: take the tablespoon-sized dough and roll it into a ball. Place them evenly separated on a parchment-paper-lined baking tray. For skillet cookie: place the dough into the buttered skillet filling it halfway from the bottom. Press the edges and add extra toppings to the dough. For both cooking methods, sprinkle with a pinch of chunky salt over top before baking.
- Transfer to the oven for 12-15 minutes. Each oven varies in temperature, so keep a watchful eye on the cookies and remove them once the outside is golden brown, the chocolate has melted, and the cookie looks gooey. Transfer cookies to a wire rack to cool before enjoying!