Gluten-Free S'mores Cookies
a sweet treat recipe
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.
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!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 14 M
TOTAL | 44 M
14 SERVINGS
| Large Cookies
SPECIAL EQUIPMENT:
ELECTRIC MIXER
KITCHEN TORCH
- 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.
- 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!
These cookies are best enjoyed within 2-3 days of preparation.
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.
freeze-dried
powder
Freeze-dried honey powder is an easy-to-use, non-liquid sweetener for baking, beverages, and savory dishes.
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
extract powder
powder
Rich in flavor and aroma with a fine texture, this versatile powder is ideal for moisture control in sweet and savory dishes.
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$24
