[pinit] Yes, it’s Spring. No, it’s not Summer yet. I know this. I do! But where I live, the looooong lines to sign your kids up for the town camp have already begun. The grammar school has already started sending home forms for end-of-year activities. What all this means is that … it’s time to prepare to think about getting ready for Summer. And when it’s Summer, it’s s’mores. These Gluten Free S’mores Cookies are not your ordinary s’mores (although even “ordinary” s’mores can be pretty extraordinary). They’re a soft and moist graham-like cookie baked with a piece of chocolate—and then topped with a half marshmallow. S’mores! But without the mess of a crunchy cracker that crumbles the minute you bite into it.
These cookies are so easy it’s almost embarrassing. The dough comes together really quickly and doesn’t need to be chilled at all. And you still get the lovely gooeyness of a s’more.
The cookies bake in 10 minutes flat, and you really want them quite pale. That’s so when you top them with marshmallows and give them a spin under the broiler, the cookies don’t dry out.
Oh, and a word to the wise (from the initially unwise): don’t put the cookies too close to the broiler or you might find yourself with marshmallows that set off the smoke alarm. Not that burnt marshmallows aren’t my favorite kind. But the alarm scares the dickens out of my dogs. ;)
Gluten Free S’mores Cookies
1 1/2 cups (210 g) all-purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1/2 cup (60 g) certified gluten free oat flour (I just ground whole oats into a powder)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
2 tablespoons (42 g) honey
1 teaspoon pure vanilla extract
6 ounces gluten free milk chocolate (most Hershey’s bar chocolate is gluten free—just read the label carefully) , broken into 24 squares
12 large marshmallows, halved horizontally
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, oat flour, ground cinnamon, baking soda and salt, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients, and add the butter, eggs, honey and vanilla, mixing to combine after each addition. The dough will be thick but soft.
Drop the dough by the heaping tablespoon about 2 inches apart on the prepared baking sheets. Roll each piece of dough into a ball, and press into a disk about 1/2-inch thick. Press 1 square of chocolate firmly into the center of each disk of dough. Place in the center of the preheated oven and bake for 10 minutes, or until the cookies are puffed, firm and very lightly golden brown around the edges. Remove from the oven, press down the half marshmallows so they are flatter, and top each cookie with one—cut side down. Return the oven and place under your oven’s broiler until the marshmallows are lightly browned and slightly melted (about 1 minute). Allow to cool briefly on the baking sheet before transferring to a wire rack to continue cooling. The cookies are firm and stable almost immediately.