Today I’m partnering with Annie’s and The Feed Feed to share my favorite summer dessert, gluten free S’mores cookies!
If you knew me as a kid, you knew my love of Annie’s mac and cheese.
My parents regularly shopped at our local food coop that carried all kinds of Annie’s products I loved. Fast forward a few decades later, and I’m still shopping at local coops, and still loving Annie’s products! Especially their gluten free options.
You can find their products online or at your local coop.
Today we’re using their tasty gluten free bunny grahams as the graham cracker element in these gluten free S’mores cookies.
S’mores without the mess
If you’ve ever made this classic summer treat, you know S’mores are just as messy as they are delicious.
This usually means skewers coated in sticky marshmallow, melty chocolate bits on everyone and graham cracker crumbs EVERYWHERE.
That’s why these gluten free S’mores cookies are so convenient. You get the best of a S’more in every bite without any of the mess.
Plus, there aren’t any fancy tools necessary for this recipe.
Scaling the recipe
I promise I’m not complaining, but sometimes it’s just not safe to have 2 dozen plus cookies in a household of 2.
That’s why I’m here to share some scaling options for this recipe. This recipe calls for 2 eggs, 2 sticks of butter, and 2 cups of a lot of other ingredients; making it the perfect candidate for cutting in half!
You can easily cut this recipe in half for a smaller crowd.
Those of you who have been in my kitchen know that I usually have a few different kinds of cookie dough in my freezer.
These gluten free S’mores cookies could be frozen and baked at a later date, but the process isn’t as simple as it is for other cookies.
Because the marshmallows are added on at the end of the bake time, you need to freeze the cookie dough without the marshmallows, then add them in as instructed in the original recipe.
As goes with baking any frozen cookie, the cook time will need to be extended for 4-6 additional minutes.