Servings: 18 cookies
Equipment
- Electric mixer optional
- Whisk necessary if not using an electric mixer
- 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.
- Cooling Rack optional
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
Instructions
Make the Dough
- In a large bowl, use a whisk or electric/stand mixer to cream together softened butter, brown sugar, vanilla extract, and salt until thoroughly combined.
- Add egg to the butter and sugar and mix until combined.
- Pour gluten-free baking flour, baking soda, and cinnamon into the sugar and butter and mix until combined. (This dough will first appear crumbly and dry but keep mixing until the dough adheres to itself)
- Wrap up the dough in parchment paper or cover the bowl with plastic wrap and chill the dough in the refrigerator for two hours.
First Bake:
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- Remove chilled dough from refrigerator and scoop out balls of dough using a #50 cookie scoop (or 1½ tablespoons of dough) and place two inches apart on lined baking sheet.
- Bake both trays of cookies at 350℉ for 8 minutes. While baking, gather the honey, chocolate chips, and mini marshmallows.
- After 8 minutes, remove both trays from the oven. Increase the oven temperature to 400°F as you prepare the toppings.
Adding Topping/Filling
- Using a heat-safe ¼ cup measuring cup or flat-bottomed glass, press down gently on the center of each hot cookie to create a divot about 1¾ inches in diameter.
- Drizzle a total of 1-2 teaspoons of honey evenly across all the cookie divots, using just a small amount in each divot.
- Add 6-8 chocolate chips to each divot, gently pressing them into the partially-baked cookies to ensure chocolate doesn't melt out of the divot while baking. Repeat for each cookie.
- Place 6-8 mini marshmallows over top of the chocolate on each cookie. The chocolate should be slightly melted, helping the mini marshmallows stay in place. (One regular-sized marshmallow works in place of 6-8 mini marshmallows, just make sure it is stuck to the chocolate).
Final Bake:
- Once the oven has reached 400°F, carefully place one tray of cookies in the oven and bake for 5 minutes.
- At the fourth minute, switch the oven to broil on high and keep a close eye on the cookies for 30 seconds to 1 minute until the marshmallows are golden brown (keep a close eye on them, as they can burn quickly!).
- Repeat the previous two steps with the second tray of cookies.
- Let the cookies cool on the baking sheet for 10-20 minutes before transferring them to a cooling rack.
- Enjoy your gluten-free, dairy-free s'mores cookies!
Notes
For best results, please use the same gluten-free flour that's listed in the recipe ingredients.
Nutrition
Serving: 1cookie
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