You really can’t beat a classic, chewy chocolate chip cookie. But these gluten free s’mores cookies have all that same yummy flavor, along with gluten free graham cracker crumbs and fluffy marshmallows. Earlier this year, I mastered homemade graham crackers, which have become a staple in my house! In addition to regular s’mores, these graham crackers crumble up to make the perfect pie crust!
My tips on how to bake the best gluten free chocolate chip cookie are tried and true methods for most cookie baking! I suggest reviewing it for any cookie recipe that requires the creaming method in baking.
The creaming method simply means beating softened butter and sugar together until it forms a creamy consistency. It’s key to let your butter come to room temperature on its own. I know it’s tempting to warm it up in the microwave for a few seconds, but resist if it if you can! Take your butter out of the fridge one to two hours before you’re reading to bake. Your butter is ready to use when your finger leaves a dent in the butter when you press down on it firmly. To me, this is the most important step in baking chocolate chip cookies, or these s’mores cookies. It will keep your cookies from spreading too much in the oven or ending up crumbly.
For those of you using my mason jar cookie mix, this mix will get you 12 to 16 cookies gluten free s’mores cookies. This is the perfect treat for those smaller gatherings this holiday season. If you’re looking for something a little less sweet, my gluten free spiced oatmeal white chocolate cranberry cookies are just as chewy and delicious!
