LeAnn Reid is the food content creator, recipe developer, and food photographer behind No Coast Kitchen, a gluten-free and dairy-free recipe blog rooted in joy, creativity, and nourishment. Driven by a passion for helping others thrive with dietary restrictions, she recreates nostalgic, comforting favorites with an allergy-friendly twist. LeAnn blends functional, feel-good recipes with warm, inviting visuals to showcase just how delicious allergy-friendly eating can be. She specializes in nourishing meals and indulgent desserts that prove you can eat well and live vibrantly, no matter your lifestyle.
a little bit about the recipe
The classic s’more just got a glow-up. These gluten-free cookies feature a chewy honey-infused base made with Selefina’s honey powder to capture that graham cracker flavor, a melty chocolate center, and a toasted vanilla meringue swirl made with Selefina’s vanilla extract powder. An elevated version of the nostalgic campfire treat!
SPECIAL EQUIPMENT:
Electric Mixer, Kitchen Torch
ACTIVE: 30m
INACTIVE: 14m
TOTAL: 44m
PRINT RECIPE
directions
For the Cookies
To make the cookies, preheat your oven to 350°F. In a large bowl, use a fork to cream together the butter, sugar, and honey powder until smooth and creamy.
Add the egg yolks and mix again until fully incorporated and creamy.
Add the dry ingredients and mix until a soft dough forms and holds its shape.
Using a large cookie scoop (about 3 tablespoons), scoop the dough onto a parchment-lined baking sheet.
Press a chocolate square into the center of each cookie, then gently roll the dough in your hands to form a smooth ball with the chocolate nestled inside.
Bake for 13-14 minutes, just until the edges are lightly golden brown for a chewy texture. Let cool completely on the baking sheet.
For the Meringue
Now, let’s make the meringue. In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan with about 2 inches of simmering water (double boiler style), making sure the bottom of the bowl doesn’t touch the water.
Whisk constantly until the mixture thins out and the sugar has fully dissolved, about 4–5 minutes. To check, rub a small cooled amount between your fingers. If it feels smooth (no sugar granules), it’s ready. The mixture will look lighter and foamy on top.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium for 2-3 minutes. Add the vanilla powder, then gradually increase to high speed.
Whip until stiff peaks form and the meringue is glossy, bright white, and holds its shape. The bowl should no longer feel warm to the touch.
Lastly, transfer the finished meringue to a piping bag fitted with the tip of your choice. Pipe on a generous amount of the meringue to each cookie.
Using a kitchen torch, gently toast the meringue until golden and caramelized on the edges.
Let cool slightly and enjoy!
expiry
These cookies are best enjoyed within 2-3 days of preparation.
tips
For the best texture and flavor, store your honey powder in a tightly sealed container.
To achieve the ribbon look for the piped meringue, use a #125 piping tip.
