S’mores Cookies (Gluten & Dairy Free)

Its summertime, and who doesn’t love s’mores right?! I  know I sure do! But….I’m lazy… and s’mores take time and so I improvised and decided to make S’mores cookies instead! Much less messy, yet still amazingly delicious with their gooey bits of melted marshmallows and chocolate in each bite! They don’t even have graham crackers in them (which is good cause the GF ones aren’t the tastiest! LOL) but they still taste just like s’mores!! Amazing!! And….fair warning…..these are addicting! Seriously… I’m glad I put most of them in the freezer cause the plate i left out was gone in like a day! Yup…..feeling like a fatty right now! LOL So I’m kinda glad they’re gone! Remove the temptation right?! These are simple to make, and they make a TON! And……as usual they are both gluten and dairy free! Score! You’ll find I have a thing for S’mores, I’ve got some other recipes up my sleeve, but definitely give these a try, or even my S’mores Granola Bars, which are no bake ~ a nice bonus!  Enjoy! 🙂

S’mores Cookies (Printable Version)


1/2 cup non-dairy butter, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 & 1/2 tsp pure vanilla extract

3 cups gluten free flour

1 1/2 tsp xanthan gum

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups old-fashioned oats

1 cup Ghiradelli semisweet chocolate chips

1 & 1/2 cup miniature marshmallows



In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, xanthan gum, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips and marshmallows. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.


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