It’s no secret that s’mores are my favorite flavor combination. That combination of molten toasted marshmallow and rich chocolate is a classic for a reason. These Gluten and Dairy Free S’mores Pie Crust Cookies are a fun twist of the favorite campfire treat that the entire family will love.

Gluten and Dairy Free S'mores Pie Crust Cookies

S’mores are the right answer any time of day. Whether it’s Gluten Free Decadent S’mores French Toast or these perfect two bite s’mores cookies, there’s just something irresistible about that sticky, slightly torched marshmallow that clings to your fingers.

Ingredients

When it comes to making classic s’mores or these Gluten and Dairy Free S’mores Pie Crust Cookies, it’s all about that combination of only a handful of simple ingredients These s’mores cookies come together in less than half an hour and only require four ingredients. Once you discover how delicious and easy these are to make they’re sure to become your new way to celebrate the might s’more.

Gluten Free Pie Dough – You can use your favorite pie dough recipe for these cookies or take the help of the grocery store and use ready made pie dough. In addition, you can also use a Gluten Free pie crust mix such as Cup4Cup.
S’mores Seasoning – Spiceology’s s’mores seasoning packs all of the chocolate, graham cracker, and marshmallow flavor you love into the perfect sprinkle. You can use the code SALTY for 10% off of your order.
Sugar – Adds delicate sweetness to the pie crust.
Large Marshmallows – What is your favorite part of s’mores? There is magic in that still slightly hot molten marshmallow and how their flavor gets a little smoky and slightly caramelized.

How to Make Gluten and Dairy Free S’mores Pie Crust Cookies

These two bite treats might be a mouthful to say but they are the ultimate easy confection. They’re just as easy to make as they are quick cooking.

Time needed: 30 minutes

Gluten Free pie crust is rolled with s’mores seasoning and baked with giant fluffy marshmallows.

Pregame
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Dough
Prepare your pie crust. If making it from scratch or a mix, make it ahead of time. If using store bought dough follow the package directions to defrost it if frozen.
Mix
Add the s’mores seasoning and sugar to a bowl and mix to combine.
Roll
Roll out the pie dough. Sprinkle the s’mores seasoning all over it. Roll tightly into a log.
Slice
Slice the dough into twelve equal sized cookies. Place them onto the prepared baking sheet.
Top
Top each cookie with a marshmallow.
Bake
Let the cookies bake for 10-14 minutes or until the marshmallows and the cookies themselves are golden brown.
Torch
If desired you can use a kitchen torch to lightly toast the top of the marshmallows so they are a little more charred.

Variations on Gluten and Dairy Free S’mores Pie Crust Cookies

This recipe is completely Gluten and Dairy Free. However you can make the same recipe with your favorite non Gluten Free pie crust, either store bought or homemade.

In addition to swapping out the pie crust in this s’mores cookie recipe, you can also change up the flavor of the marshmallows. Feel free to use a flavored marshmallow in this recipe such as chocolate.

Tools

Baking these cookies on parchment paper not only makes it easy to remove them from the baking sheet and easy clean up, but it also helps the pie crust brown better. In addition to a baking sheet lined with parchment paper you will also need a kitchen torch if you want to char the marshmallows a little more.

Storage

It will be love at first bite with these sweet confections and they probably won’t last long! However these cookies are a great make ahead treat. Keep them stored in an airtight container at room temperature and they will keep for five-seven days. Be warned though, you might want to double up on this recipe!

Top Tip for Gluten and Dairy Free S’mores Pie Crust Cookies

Even though these cookies are fast baking, the heat of the oven will cause the marshmallows to slightly melt. If they start coming off of the top of the cookies use a fork to gently place them back on top of the cookie.

Gluten Free Flours

My go to for baking is Bob’s Red Mill 1:1. It is a blend of several different gluten free ingredients and I find it just works consistently well for what I need. I could blend flour myself but I choose to spend my time other ways and the 1:1 is a really good product.

Oat Flour can give you a chewier, more moist product. It can lend a nice sweet flavor to baked foods and is a flour I tend to mix with others if I want a lighter or fluffy result. I am always very careful to buy organic gluten free oats because they can be sprayed with nasty stuff and be processed in a way that they are no longer gluten free.

Almond Flour has a nice nutty flavor but can tend to dry out what you are preparing. I like to balance it with an extra egg if I am adding it to meatloaf for example and add banana or egg if it is in a sweet treat. Your end product could be a bit denser if you are using straight almond flour as well. I do like using almond flour as bread crumbs or a crunchy topping on savory dishes.

Arrowroot is my normal choice for a thickener in sauce or gravy. It is great for things you want a good crunch on that would normally be dredged in flour. Arrowroot can also be used to temper other gluten free flours for sweets and baked goods.

Brown Rice Flour can also be used in combination with other gluten free flours for baked goods. I like to use it when making a roux and brown rice noodles are a favorite.

More Gluten Free Flours

Amaranth is another gluten free flour that works well when blended. It has a nice nutty flavor that makes it good for crusts, tortillas and breads.

Coconut Flour has a bit of a sweet coconut flavor. It tends to absorb liquid so you will need to adjust your recipe but it does give a nice light texture.

Corn Flour is a great thickener, makes delicious tortillas and one of my favorites, corn bread. Just make sure the corn flour you are buying was proceed in a gluten free environment and from a clean source.

Cassava Flour is the most similar to white or all purpose flour but can be expensive if you are using it often and is high in carbohydrates.

Tapioca is a great thickener as well for soups, pies and sauces and works well when combined with other flours.

Chickpea or garbanzo is used often in Indian and Middle Eastern cuisine… Think hummus, falafel, flatbreads. It has lots of healthy benefits and a mild nutty flavor. You can also use the water from the beans, called aquafaba, as an egg replacer or instead of cream for whipped cream. Crazy, I know, but it works so stop dumping it down the drain.

Gluten Free Grains

The gluten free grains we grab for most often are…

Quinoa- easy to make and flavor and is high in fiber and protein. It is actually one of the plant proteins that is a complete protein.

Oats are also good for fiber and a bit of protein but make sure they are clean and gluten free.

Buckwheat actually has no wheat in it but does have fiber, protein and trace minerals. I love buckwheat noodles. I also add them to salads and soups for texture and a bit of “chew”.