Today I’m partnering with Annie’s and The Feed Feed to share my favorite summer dessert: gluten-free S’mores cookies.
This post is sponsored by The Feed Feed and Annie’s. All opinions are my own.
I grew up loving Annie’s mac and cheese and other pantry favorites. My parents shopped at a local food co-op that carried many Annie’s products, and decades later I still shop co-ops and reach for their gluten-free options. Their gluten-free Bunny Grahams make a perfect graham-cracker component for these S’mores cookies.
Today’s recipe uses Annie’s gluten-free Bunny Grahams to give you all the crunchy, toasty graham flavor in a tidy, handheld cookie.
S’mores without the mess
Traditional S’mores are iconic but often messy: sticky skewers, melty chocolate smudges, and graham crumbs everywhere. These gluten-free S’mores cookies capture the same flavors in a neat, portable form so you get a perfectly balanced bite without the cleanup.
No special tools required—just a mixing bowl, a baking sheet, and a broiler for a quick finish.
Scaling the recipe
This recipe yields about 32–36 cookies, so if you’re baking for two or a small household, halving the recipe is simple and practical. The original calls for 2 eggs, 2 sticks of butter, and roughly 2 cups of several mix-ins, which scale down easily for fewer cookies.
Adjust ingredient amounts proportionally and reduce the yield to match your needs without losing texture or flavor.
Freezing options
I often keep multiple cookie doughs in the freezer, and these S’mores cookies work well frozen if you follow a couple of guidelines. Because the marshmallows get added near the end of baking, freeze the portioned cookie dough without marshmallows. When you’re ready to bake, add the marshmallows during the final step as instructed below.
Bake time for frozen dough will typically need an extra 4–6 minutes—watch for the edges to set before switching to broil for the marshmallow finish.
Happy cooking!
Gluten Free S’mores Cookies with Annie’s & the Feed Feed
- Author: Salima Benkhalti
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 32–36 cookies
- Category: Cookies, Dessert, Summer
- Method: Baked, Broiled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- 1 cup mini marshmallows
- 1 tbsp flake salt (for garnish)
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a larger bowl, cream the softened butter with the white and brown sugars for about 2 minutes until well combined and smooth. Add the eggs and vanilla, mixing until incorporated.
- Gradually add the flour mixture, about ½ cup at a time, until a dough forms. Gently fold in the Annie’s Graham Bunnies, chocolate chunks, and most of the mini marshmallows, reserving a handful for topping.
- Chill the dough for 15 minutes. Scoop or shape cookies and arrange them on a parchment-lined baking sheet, spacing them evenly.
- Bake 6–8 minutes, until the cookies are almost set. Remove from the oven and switch the oven to BROIL. Top each cookie with a small cluster of the reserved marshmallows and a sprinkle of flake salt. Broil for 30 seconds to 1 minute, watching closely, until the marshmallows brown lightly.
- Let the cookies rest on the baking sheet for at least 10 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.