Because there is always room for another {Gluten Free} cookie recipe.
My good friend and neighbor Sharla, made these cookies for a Mother’s Day event last year. Sadly, they weren’t gluten free, so I couldn’t taste one of the delicious looking morsels.
Luckily. She was kind enough to share her recipe with me. With a few tweaks, I finally got to taste the delicious looking cookie!
If you know me, you know I’m constantly on the hunt for recipes and turning normal “gluten” recipes into tasty gluten free creations.
I made these cookies several times over the summer (I mean, S’mores cookies! What could be more summery!?) and have finally have the recipe to share with all of you (vis Sharla’s approval).
I tried several Gluten Free Graham Crackers, but these are my favorite.
I tried several chocolate bars. Because the GF Graham’s are a bit smaller than their traditional “gluten” counterparts, I actually prefer the Trader Joe’s Milk Chocolate Bar the best (it’s squares are smaller than say a Hershey chocolate bar (though they will work too).
I played around with cookie scoop size, and once again prefer a smaller cookie scoop (like this one here) because of the smaller graham size.
S’mores Cookies
- 2 1/2 cubes butter, softened
- 3/4 cup brown sugar
- 1 1/4 cup sugar
- 3 eggs
- 1 Tbsp vanilla
- 1 tsp salt
- 1 1/4 tsp baking soda
- 4 3/4 cup Gluten free flour (this or this), or all purpose flour if you aren’t gluten free
- 1 cup milk chocolate chips (we prefer a mixture of milk and mini semi sweet chips)
- 1 cup dehydrated mini marshmallows (these hold up and don’t melt out like a normal marshmallow
- Graham crackers (I prefer this brand for gluten free)
- Chocolate bars broken into single squares (we like Trader Joe’s Belgium Milk Chocolate bar better than Hershey’s)
Preheat oven to 350 F (or 325 F on convection). Line two cookies sheets with parchment paper.
In the bowl of a stand mixer, cream butter and sugars. Add eggs and vanilla, blend. Add in all dry ingredients and mix. Stir in chocolate chips and marshmallows.
Lay out graham squares on a lined cookie sheet. If using gluten free grahams use a single square, use 1/2 a graham cracker if using regular. Place one scoop of dough on each graham cracker.
Bake for 6-8 minutes. Do NOT over bake. Take cookies out of the oven and push one square of the chocolate bar onto the top of the cookie and let cool.
Makes approximately 4 dozen cookies.
ENJOY!
XO,
Carly
The Garden Spot 