You ever bite into something and suddenly you’re 8 years old again, sitting at your grandma’s kitchen table with a cold glass of milk? That’s what these cookies do to me. They’re like a warm hug, soft and chocolatey with just the right amount of gooey marshmallow in every bite.
And the best part?
They’re completely gluten-free but taste so good, no one will ever know.
I wanted to make something that felt indulgent but was still made with real, simple ingredients you can find at any local grocery store.
No weird substitutes or fancy flours—just a good, old-fashioned cookie that happens to be gluten-free.
So grab your mixing bowl and let’s bake some magic.
Tips for the Best Cookies
- Use room temperature butter for a better texture. Cold butter won’t cream properly.
- Sift the cocoa powder if it’s clumpy to avoid dry patches in the cookies.
- For a crispier cookie, bake them for an extra 2 minutes before adding the marshmallow.
- Dairy-free option: Swap butter for vegan butter and use almond or oat milk.
Variations & Substitutions
- Want it extra chocolatey? Stir in ½ cup of chocolate chunks into the dough.
- Make it s’mores-style: Add a sprinkle of crushed gluten-free graham crackers before baking.
- Prefer a richer cookie? Use dark cocoa powder for a deep, intense chocolate flavor.
Serving & Presentation
These cookies are best when eaten warm, with the marshmallow still soft and gooey. Serve them with a cold glass of milk (or almond milk if that’s your thing) or alongside a scoop of vanilla ice cream.
If you’re making them for a party, stack them up on a plate with a dusting of powdered sugar for a bakery-style look. Want to really impress? Drizzle a little melted chocolate over the top and let it set before serving.
Gluten-Free Chocolate Marshmallow Cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy chocolate cookies with a gooey marshmallow center—completely gluten-free but absolutely delicious.
Ingredients
For the Cookies:
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk (or almond milk for dairy-free)
For the Marshmallow Filling:
- 10 large marshmallows, cut in half
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugars: In a large bowl, beat the softened butter with both sugars until fluffy. Add the egg, vanilla, and milk, and mix until smooth.
- Combine Wet & Dry: Slowly add the dry ingredients into the wet, mixing just until combined. Don’t overmix—it’ll keep the cookies soft.
- Scoop & Shape: Roll tablespoon-sized balls of dough and place them 2 inches apart on the baking sheet. Flatten them slightly with your palm.
- Bake Partially: Bake for 8 minutes, then quickly remove the tray from the oven.
- Add the Marshmallow: Gently press a marshmallow half into the center of each cookie and sprinkle a few chocolate chips on top.
- Finish Baking: Put the cookies back in the oven for 3-4 minutes, just until the marshmallow puffs up and starts to melt.
- Cool & Enjoy: Let them cool on the pan for a few minutes before transferring to a wire rack. Enjoy while warm for maximum gooeyness!
Notes
Best enjoyed warm. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
