Easy Gluten-free Smores Cookies
Bake the best Easy Gluten-free Smores Cookies for a sweet, chocolatey, and sticky cookie. Campfire smores wrapped up into a gluten-free and dairy-free cookie you can enjoy all year round!
Campfire smores wrapped up as a cookie
We all love making classic smores around the campfire whether it is on an epic camping trip or just in the backyard with family. I decided (with the help of my kids) we needed to make a cookie that tasted just as good as classic smores. With chocolate chips and mini marshmallows added to the cookie dough, these cookies are chocolatey and sticky!
Ooey gooey marshmallows
There’s no going around it, you must add the marshmallows to these Easy Gluten-free Smores Cookies. It makes them taste amazing. As the cookies bake, the marshmallows swell up and spill over the cookies making them gooey. If you’re lucky you’ll get a cookie or two that have a marshmallow that spills out over the side and becomes crispy. Crispy edges from a baked marshmallow are my favorite part.
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What you’ll need for these cookies
Vegan butter, softened
Flax meal and water (to make flax ‘eggs’)
A simple recipe that becomes the ultimate cookie
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium-size mixing bowl, add the cane sugar and softened vegan butter. Cream together.
In a small bowl add the flax meal and warm water. Stir together until it becomes thick. Add it to the mixing bowl and stir into the creamed sugar/butter mixture.
Add the vanilla extract and stir. Add the cassava flour and sea salt. Stir until well combined. Add the chocolate chips and mini marshmallows, fold into the cookie dough.
Scoop out the cookie dough using a cookie dough scoop or using a spoon (about two tablespoons in size). Roll into a ball, place on the baking sheet, and slightly flatten to a disc shape.
Bake for 12 minutes or until the bottom and edges of cookies are lightly golden brown. Remove from the oven, let cool for 5 minutes, then transfer to a cooling rack.
Serve once cooled or place in an airtight container and store in the pantry for up to 4 days.
- 1 cup cane sugar
- 3/4 cup vegan butter, softened
- 2 Tbsp flax meal
- 3 Tbsp warm water
- 1 tsp vanilla extract
- 2 cups cassava flour
- 1/4 tsp sea salt
- 1/3 cup dairy-free mini chocolate chips
- 3/4 cup vegan marshmallows (58 mini marshmallows)
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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In a medium-size bowl, add the cane sugar and softened vegan butter. Cream together.
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In a small bowl add the flax meal and warm water. Stir together until it becomes thick. Add it to the mixing bowl and stir into the creamed sugar/butter mixture.
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Add the vanilla extract and stir. Add the cassava flour and sea salt. Stir until well combined. Add the chocolate chips and mini marshmallows, fold into the cookie dough.
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Scoop out the cookie dough using a cookie dough scoop or using a spoon (about two tablespoons in size). Roll into a ball, place on the baking sheet, and slightly flatten to a disc shape.
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Bake for 12 minutes or until the bottom and edges of the cookies are lightly golden brown. Remove from the oven, let cool for 5 minutes, then transfer to a cooling rack.
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Serve once cooled or place in an airtight container and store in the pantry for up to 4 days.
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