Gluten Free S’mores Cookies with Annie’s & the Feed Feed
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.
- 2 ½ cups gluten free flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 cup butter (2 sticks) softened to room temperature
- ½ cup white sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups chocolate chunks
- 2 cups Annie’s Graham Bunnies (check legal spelling)
- 1 cup mini marshmallows
- 1 tbsp flake salt (for garnish)
Preheat your oven to 350. In a medium sized mixing bowl mix flour, baking soda and salt.
In a larger mixing bowl add softened butter, white and brown sugar. Mix for 2 minutes or until all clumps are broken down and the sugar is fully incorporated with the butter. Add eggs and mix well.
Add in the flour mixture one half cup at a time, mixing until your dough is formed. Fold in Annie’s Graham Bunnies, chocolate and marshmallows.
Chill dough for 15 minutes. Using a cookie scooper or your hands, form cookies and arrange on a parchment lined baking sheet.
Bake for 6-8 minutes, or until cookies are almost done. Pull from the oven and switch oven temperature to BROIL. Top cookies with a cluster of marshmallows and flake salt. Pop back into the oven on broil for another 30 seconds to a minute (watching closely) or just until the marshmallows begin to brown.
Let cookies sit at least 10 minutes before moving to a rack to fully cool and enjoy.