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Gluten-Free S'mores Cookies Recipe

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4.4 from 10 reviews

Delight in these Gluten-free S'mores Cookies, a perfect blend of almond and tapioca flours, sweetened with coconut sugar and enriched with gooey marshmallows and rich dark chocolate chips. These cookies are a deliciously chewy treat that combines classic s'mores flavors with a health-conscious twist, perfect for anyone avoiding gluten.

Ingredients

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 3/4 cups coconut sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup melted coconut oil (refined for neutral taste)
  • 1 egg
  • 1 tsp vanilla extract

Add-ins

  • 8-10 marshmallows, cut into 4 smaller pieces
  • 1/2 cup dark chocolate chips or chunks (or a mix of both)

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine the egg, melted coconut oil, coconut sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
  2. Add Dry Ingredients: Add the almond flour, tapioca flour, baking soda, and salt to the wet mixture. Use a rubber spatula to fold and combine all ingredients evenly into a cohesive batter.
  3. Fold in Add-ins: Gently fold in the chocolate chips and the cut marshmallows, distributing them evenly throughout the batter.
  4. Chill Batter: Cover the bowl and chill the batter in the refrigerator for 1 hour. This helps the dough firm up for easier handling and better cookie texture.
  5. Preheat Oven: After chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
  6. Form Cookies: Line a baking sheet with parchment paper. Roll two tablespoons of the chilled batter into balls and place them on the baking sheet. You can press a few extra chocolate chips or marshmallow pieces onto the tops of the dough balls for added texture and appearance.
  7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes until they are golden and cooked through. Remove from the oven and allow them to cool completely on the baking sheet to firm up.
  8. Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage of up to 3 months.

Notes

  • Use refined coconut oil for a neutral flavor that won't overpower the cookies.
  • Cut marshmallows into smaller pieces to ensure even distribution throughout the cookies.
  • Chilling the dough is essential for maintaining cookie shape and texture during baking.
  • Pressing extra chocolate chips or marshmallow pieces on top enhances the rustic s'mores look and adds an extra burst of flavor.
  • These cookies are best enjoyed fresh but freeze well for future indulgence.

Find it online: https://simpleplatter.com/gluten-free-smores-cookies-recipe/