A gluten-free recipe for the awesome combination of peanut butter, chocolate and marshmallows to make s’mores … in a cookie!

Peanut butter smore cookies (800x600)

Anything with peanut butter in the title always gets my attention.  This one, with marshmallows in it as well, was just calling my name to make it since we had a pack of marshmallows in the cupboard left over from ‘Fluffernutter Day’ (peanut butter and marshmallows).  And since I loved that combination so much, I decided on the spur of the moment one day to make them.  Unfortunately, the dough tasted so good, I ate way too much of that, and the finished product.  I am now trying to eat a little more healthy and a few less cookies!

The almond meal is my gluten-free substitute for crushed graham crackers so these are not ‘genuine’ s’mores, but still very yummy!


Peanut butter s'more cookies

Prep Time 20 minutes
Cook Time 24 minutes


  • 3/4 cup creamy peanut butter
  • 1/2 cup dairy-free margarine or coconut oil softened
  • 1 1/4 cups brown sugar
  • 3 tbs almond milk
  • 1 tbs vanilla extract
  • 1 egg
  • 1 3/4 cups all purpose flour gluten free if necessary
  • 3/4 tsp baking soda
  • 3/4 cup chocolate chips dairy-free if necessary
  • 3/4 cup mini marshmallows
  • 1 cup almond meal


  1. Heat oven to 375F.
  2. Combine peanut butter, margarine/coconut oil, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just combined.
  3. Combine flour and baking soda into the mixture at low speed.
  4. Add in chocolate chips, marshmallows and almond flour, also at low speed and mix until just blended.
  5. Drop rounded tablespoonfuls 2" apart onto greased baking sheet and flatten slightly.
  6. Bake one sheet at a time for 7-8 minutes or until set and just beginning to brown. Cool for 2 minutes on baking sheet then remove to cooling racks to cool completely.
Peanut butter smore cookies