I’ve always said that one of my favorite parts about making cookies is getting to eat the cookie dough. I don’t know why, but sometimes cookie dough seems more alluring than the actual cookies. Maybe it’s because I know I’m not supposed to eat a lot of it or that it’s slightly controversial……or could it be that cookie dough is the bad boy of cookies and that just makes it sexier and more appealing?? Like we know we shouldn’t love it and there’s a slight danger in it, but no matter how hard we try – we just can’t seem to stay away.
So if cookie dough is the bad boy of cookies then this gluten-free Edible S’mores Cookie Dough is like the fake, poser wannabe bad boy of cookies. You know the one who wants to act all mysterious and dangerous, but is actually a super reliable and good dude……that’s this cookie dough. It looks and tastes exactly like regular dough, BUT it’s made with toasted oat flour and zero eggs which means it’s totally cool to eat raw. Basically, it’s a cookie dough you can bring home to meet the parents…….I’ve taken this analogy too far, haven’t I?
What I love most about this S’mores Cookie Dough (besides the fact that I can eat a ridiculous amount of it and no one will judge me) is that it actually tastes like a s’more you’d make over the fire. The flavors of the toasted oat flour, crushed graham crackers, and torched mini-marshmallows blend together beautifully and make you feel like you’re eating a hot, toasty s’more straight from the campfire. Toasting the oat flour is such a simple thing to do, but it makes such a huge difference. It brings an added depth to the dough and really enhances the flavor of the crushed graham crackers. So for what it’s worth, please don’t skip that step! It might take some extra time, but it’s soooooo worth it.
And speaking of extras that push this cookie dough over-the-top…..I HIGHLY recommend torching the mini-marshmallows. I mean it technically wouldn’t be a s’more without a charred marshmallow and it really heightens the s’mores campfire vibe of the cookie dough. There are two ways you can torch the marshmallows. The first (and most fun) is using a kitchen torch. But if you don’t have one, you can also use the broiler in your oven. Simply place the mini-marshmallows on a small baking sheet lined with foil and broil them on each side for about a minute or two. Make sure to watch them carefully during this process, because they can quickly go from gorgeously toasted to absolutely burned.
I hope you’ll give this recipe a try and if you love s’mores as much as I do – you should definitely check out these S’mores Cookie Cups too!
Edible S’mores Cookie Dough (Gluten-free)
- Yield: 4 - 6 servings
- Category: Gluten-free
• 1 ¼ cup oat flour
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup firmly packed dark brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons crushed gluten-free graham crackers
• 3 tablespoons semi-sweet chocolate chips
• ¼ cup mini-marshmallows (torching optional but highly encouraged)
Preheat oven to 350°F.
Line a small baking sheet with parchment paper and evenly spread the oat flour onto the baking sheet. Toast the flour in the oven for about 10 minutes (giving it a good stir at around the 5 minute mark) or until the flour is very lightly browned. Set flour aside to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and dark brown sugar and beat at medium speed until very light and fluffy (about 3 – 5 minutes). If necessary, scrape down the bowl a couple times during this process and take your time! Creaming the butter and sugar together properly will help create a smoother and less grainy cookie dough.
Add the vanilla, salt, and toasted oat flour to the butter/sugar mixture and beat on low speed until well combined. Then mix in the crushed graham crackers and chocolate chips.
Remove the bowl from the stand mixer and, using a rubber spatula, fold the torched marshmallows into the cookie dough. Then grab a spoon, dig in and enjoy!
Keywords: gluten-free, cookie dough