Say hello to the most delicious cookies in town: gluten free s'mores cookies. They are made with raw cashews, dark chocolate, and stuffed with mini marshmallows. Chewy, gooey, and absolutely delicious.
Soft and chewy s'mores cookies
These gluten free cookies are my new favorite. I have been making my paleo chocolate chip cookies for what seems like a decade.
The base is exactly the same, which means they are made with buttery raw cashews, hunks of dark chocolate, and topped off with flakey salt.
This go around though, they are stuffed with mini marshmallows, too.
That makes them about 12x better.
They are perfectly balanced, and the texture is absolutely out of this world, too! 😉
Ingredients to make gluten free s'mores cookies
You will need a handful of ingredients that you more than likely have many of in your pantry.
Be sure to purchase mini marshmallows instead of big marshmallows though.
Otherwise you can chop regular size marshmallows up into smaller pieces.
Here's what you'll need:
- Raw cashews
- Coconut flour
- Baking soda
- Salt
- Gelatin
- Coconut sugar
- Maple syrup
- Vanilla
- Ghee or coconut oil
- Dark chocolate
- Marshmallows
How to make gluten free s'mores cookies
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chocolate chunks.
Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes.
Press down into the center of each ball and place 2-3 mini marshmallows in there, and cover completely with the dough. Place the marshmallow stuffed cookies onto the lined baking sheet sheet.
Sprinkle with some more dark chocolate chunks on top if you'd like and marshmallows. Bake for 10 minutes (for smaller cookies) or 12-15 mins (for medium to large). When they begin turning golden brown around the edges, they're all done.
Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Top off with flaked sea salt and enjoy!
Tips for S'mores Cookies
- Do not over-bake the cookies, as they continue to cook as they are cooling down. If they overcook, the marshmallows on the inside could burst. If they are larger cookies, they won't need longer than 15 minutes max.
- Prefer thicker cookies? Chill the dough for 20 minutes before adding the marshmallows to the center.
- Be sure the marshmallows are completely covered in cookie dough.
- Reserve some marshmallows and chocolate chunks to top the cookies with before they go into the oven... they'll look even more gorgeous.
Gluten Free S'mores Cookies Storage Tips
- To store: Keep cookies in a sealable container at room temperature, for up to 3 days. They will keep longer if you refrigerate them.
- To freeze: Place cookies in a ziplock bag or airtight container and store in the freezer for up to 3 months.
More healthy cookie recipes you will love:
Healthy Oatmeal Raisin Cookies
Flourless Chocolate Tahini Cookies
Best Paleo Chocolate Chip Cookies
Gluten Free S'mores Cookies
Ingredients
- 2 cups raw cashews
- ¼ cup coconut flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 2 tablespoons grassfed gelatin see notes
- 2 tablespoons coconut sugar
- ¼ cup pure maple syrup
- ½ cup ghee or grass-fed butter/coconut oil, melted
- 1 ½ teaspoons pure vanilla extract
- ⅔ cup dark chocolate chunks see notes
- ½ cup mini marshmallows see notes
- flaked sea salt for topping
Instructions
- Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
- Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.
- Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chocolate chunks.
- Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
- Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes.
- Press down into the center of each ball and place 2-3 mini marshmallows in there, and cover completely with the dough. Place the marshmallow stuffed cookies onto the lined baking sheet sheet.
- Sprinkle with some more dark chocolate chunks on top if you'd like and marshmallows. Bake for 10 minutes (for smaller cookies) or 12-15 mins (for medium to large). When they begin turning golden brown around the edges, they're all done.
- Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Top off with flaked sea salt and enjoy!
My student made this for me for Xmas and it was the most moist and delicious cookie I've ever had!