Gluten Free S'mores Chocolate Chip Cookies
Skip the graham crackers and give your s'mores an update with these over the top fully loaded chocolate chip cookies.
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Servings: 12
Equipment
- 1 Mixing Bowl
- Baking Sheet
- Parchment paper
- kitchen torch
Ingredients
Chocolate Chip Cookies
- 1/2 cup Dairy Free unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups Gluten Free 1.1 flour
- 2 tsp arrowroot powder
- 1 tsp baking soda
- 1 cup Dairy Free semi sweet chocolate chips
- 1 cup Dairy Free bitter chocolate chips
- 1/2 cup walnuts, chopped optional
S'mores
- large marshmallows
- Dairy Free chocolate bar, your favorite
Instructions
Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Add the butter and sugar to a mixing bowl and mix on high for 5 minutes. The mixture should become light and fluffy.
- Add in the egg and vanilla and mix.
- Add the dry ingredients and mix until just combined. Be careful not to over mix.
- Fold in the chocolate chips and walnuts if adding.
- Allow the dough to refrigerate for at least an hour. It can be refrigerated overnight.
- Use a 2" scoop to portion out the cookie dough onto the prepared baking sheets.
- Bake the cookies for 10-13 minutes until they are lightly golden brown.
- Allow them to cool on baking racks.
S'mores
- Toast your marshmallows your preferred way. I used a kitchen torch but you can toast them on the grill or over a firepit.
- Add toasted marshmallows to a chocolate chip cookie along with a piece of chocolate.
- Top with a second cookie.
- Enjoy!
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