These gluten free soft and chewy oatmeal chocolate chip marshmallow cookies are next level good. Not quite a s'mores cookie because you won't find any graham cracker, but an elevated oatmeal cookie experience you won't regret.
Let me guess, you have seen the 1 billion pictures out there of s'mores cookies on the good ol interweb and decided you needed to take the plunge and make the cookies already?
Well you are in luck. Because not only do I have a delicious gluten free chocolate chip marshmallow cookie recipe for you, it is in fact a little bit different than the other 1 billion out there.
First of all, these have oatmeal, and if you love oatmeal cookies you are going to love my oatmeal cookies. They are perfectly sweetened with just the right amount of chewiness an oatmeal cookie should have.
But do you know what the most awesome thing about these cookies is? It is that some of the marshmallows melt when you cook them.
And I must admit, at first I was a little mad.
I wanted the marshmallows to stay all white and whole and pretty. Then I realized those melted marshmallows turn into magic.
A sticky, almost caramel like magic, that in fact tastes like a marshmallow roasted over a fire.
But before you go dashing off to your kitchen to make these cookies like I know you want...we have to chat about a few details.
So don't pass go until you have read my tips ok? Cause these cookies have a few options depending on how much you feel like messing around with cookie dough.
Do I have to chill the dough?
I made these cookies both ways. And I think it is safe to say you don't HAVE to chill the dough, as long as you are OK with the cookies not being as pretty as they could be.
They will definitely spread more, and most of the marshmallows inside the dough will melt. With that being said, they will still taste amazing. And if you are in a hurry or just don't feel like chilling your dough, I get it.
Just know these cookies won't reach their full potential unless you chill the dough.
Also, decrease the baking time by 1 minute if you do not chill the dough.
Can you freeze these Oatmeal Chocolate Chip Marshmallow Cookies
I hope you are ready for an insane amount of gluten free oatmeal goodness to be in your belly. Or be ready to freeze a big batch of these cookies because friends, this recipe is going to keep you stocked for days in cookies.
Or weeks, depending on many cookies you like to eat a day. My house likes cookies and we were still able to freeze an entire gallon bag full of them!
Ain't nothing wrong with a little freezer stash of cookies.
So yes, you can totally freeze these cookies before or after baking and they are still fantastic.
If you decide to freeze before baking, make the cookies as directed (no need to chill if you are freezing the dough). Measure the cookies onto a cookie sheet as directed and then freeze on the cookie sheet until set.
Once they are little frozen you can remove from the cookie sheet and put in a freezer safe container until you are ready to bake them. Bake from frozen and expect to have to add a little time on for baking.
Expert Tips and Substitutions
This is the part you need not skip! I have a TON of tips to make these cookies, so please read carefully.
Tips for the marshmallows
As I mentioned earlier, some of the marshmallows in this cookie dough will melt. But as I tested this recipe I decided I really liked the melted marshmallow flavor and consistency.
To keep them from melting as much try to tuck the marshmallows inside the dough balls as much as possible.
Also try and keep the marshmallows towards the center of the cookie versus the edges.
Reshape after baking
Due to the fact that some of the marshmallows will inevitably end up on the edge of your cookie, you may need to reshape the cookies when they come out of the oven.
It is super easy and takes like 3 seconds. Just use a butter knife to push the melted marshmallow part back into a pretty round cookie. You will be able to tell where the marshmallow melted, it's a different consistency.
Top with marshmallows 2 minutes before they are done baking
So that you end up with those beautiful white melted marshmallows on top you will need to top each cookie with them 2 minutes before they are finished baking.
Just pull the trays out of the oven, place two marshmallows on top close together, and stick back in the oven.
Once they are finished baking, press the marshmallows down just a tad. They will be melty and merge together better.
Let cool before moving to a cooling rack
These cookies need to cool on the baking sheet atleast 10 minutes before you move them to a cooling rack.
The melted marshmallow takes the longest to reset. Until it does, your cookies may be fragile in the marshmallow spots.
There are a few ingredients in here that are safe to swap out.
Sugar : You can safely swap your brown sugar for coconut sugar if desired. And the cane sugar is the same as white sugar essentially.
Oats: I used old fashioned gluten free oats. And I like to pulse them to make the oats a tad bit smaller. You can sub in quick or rolled oats, but I would not sub in instant oats.
I think that is it friends! Don't forget to come back and share with me how much you love these cookies! Better yet, post them on Instagram and tag me @sweetrusticbakes. I would love to feature your creations in my stories!Print
If you are looking for more gluten free cookie recipes you might love: