S’mores Cookies (Gluten-Free & Dairy-Free)

Tips on how to make this gluten-free dairy-free s’mores cookie recipe:

• For best results, please read through the entire recipe and familiarize yourself with the steps before starting your bake. Additionally, I recommend setting out the necessary ingredients for each step. This gluten-free and dairy-free s’mores cookie recipe includes a few crucial baking steps that necessary for these cookies turning out correctly.
• Make sure to use the flour blend listed in the ingredients list. This recipe has not been tested with any blend other than Bob’s Red Mill 1:1 Gluten-Free Baking Flour, so I cannot affirm that other flour blends will work.
• Use a #50 cookie scoop. Although using another piece of baking equipment is tedious, the cookie scoop helps form balls of dough and assisting in making each cookie the same size. However, if you do not have one on hand, feel free to use a tablespoon and measure out 1½ tbsp of dough for each cookie and gently roll into balls.
• Let dough chill for two hours. Unfortunately, this recipe does require some patience. Chilling the dough for this allotted time will help the flavors mingle and yield a chewier cookie texture. Personally, I find that letting gluten-free cookie dough chill allows the flour to absorb moisture which yields a cookie that isn’t as grainy as most disappointing gluten-free baked goods.
• There are two separate baking steps in this s’mores cookie recipe. Firstly, you will bake the cookies at 350ºF for 8 minutes. Then, you will remove the partially baked cookies and turn up the oven temperature to 400ºF. While the oven heats up, you will use a heat-safe glass with a flat bottom, approximately 1¾ inches in diameter, to press into the cookies and make shallow divots (I used my 1/4 cup measuring cup for this step). Then, you will drizzle the honey and sprinkle the chocolate chips and marshmallows into each divot. Once the oven reaches 400ºF, you will bake the cookies for 5 minutes, however, for the last minute of baking turn on the oven’s broiler on “high” and finish baking for 30 seconds to 1 minute, until the marshmallows are golden brown.
• For the final baking step, please bake one tray of cookies at a time. This way, all of the cookies have toasted marshmallows. Otherwise, only the top rack of cookies will get the desires golden-brown tops. However, you may bake both trays of cookies during the first baking step. Additionally, I reccommend making the divots and addicting the toppings to both trays while the oven reaches 400ºF.
• This recipe calls for a a heat-safe 1/4 cup measuring cup or a small, flat-bottomed glass (approximately 1¾ inches in diameter) which is necessary for creating shallow divots in the partially baked dough. Creating these divots will make room for the honey, chocolate chips, and marshmallows which ensures that these toppings will stay in place during the final baking step. Otherwise the chocolate and marshmallows will melt out of the cookie and create puddles of melted sugar (which is what we don’t want).
• Make sure to use smooth honey that can easily drizzle over the cookies for even distribution. The recipe calls for a total of 1-2 teaspoons of honey to drizzle into the shallow divots of each cookie, so avoid crystallized honey, as it will be difficult to use. Although this step may seem tedious, the addition of honey adds a graham-cracker-like flavor that the cinnamon sugar cookie base alone would not provide.
• Feel free to use your favorite dairy-free chocolate. I often opt for Trader Joe’s dark chocolate chips (in the gold packaging) since they are dairy-free but any chocolate will work just fine. I also enjoy using dark chocolate bars as well, in which in this case I use about 1 to 1½  squares depending their size.
• Feel free to use your favorite dairy-free or plant-based butter. I often opt for the one that Trader Joe’s sells since it’s the cheapest in my area, but other brands like Earth Balance, Miyokos, etc. will work just fine. I do recommend using a brand that packages the dairy-free butter in sticks since it is easier to measure, but if you can only find the ones in the spreadable containers, just measure out ½  cup and let soften.
• If you’re not dairy-free, feel free to use dairy in this recipe. The cookies will turn out just fine if you use regular butter and chocolate.

What you need to make theses gluten-free dairy-free s’mores cookies:

Equipment

• 2 Large baking sheets
• Large Mixing Bowl
• Medium Mixing Bowl
• Parchment Paper
• Plastic Wrap
• Electric mixer optional
• Whisk necessary if not using an electric mixer
• Rubber Spatula
• Measuring Cups
• Teaspoon & Tablespoon Measurements
• ¼ Cup Measuring up or Flat-bottomed Glass (about 1¾ inches in diameter) This is to create divots in the cookies, so that there is room for the chocolate and marshmallow topping.

Ingredients

Cookie Dough:

• 1⅔ Cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
• ⅔ Cup Brown Sugar
• ½ Cup Plant Butter softened
• 1 Large Egg room temperature
• 1 Tsp Vanilla Extract
• ¾ Tsp Ground Cinnamon
• ¼ Tsp Baking Soda
• ½ Tsp Kosher Salt or ¼ tsp if using salted butter or prefer less salt

Cookie “Filling/Topping”:

• 2 Cups Mini Marshmallows
• ⅔ Cup Dark Chocolate Chips any dairy-free brand works
• 1-2 Tbsp Honey make sure the honey has not crystalized and can drizzle easily

How to make gluten-free dairy-free s’mores cookies:

Prepare the Dough:

First Bake:

Toppings:

Final Bake:

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