This s’mores cookie skillet is one of those recipes I’ve been making for years because it never disappoints. It’s everything you love about a classic campfire treat—gooey marshmallows, melty chocolate, and crunchy graham crackers—baked into one warm skillet cookie that’s gluten-free, dairy-free, and incredibly easy to make.
Whether you’re bringing dessert to a summer barbecue, heading to a friend’s house, or just craving something sweet at home, this is the kind of recipe everyone will obsess over. I love serving it warm with a scoop of vanilla ice cream, but it’s just as delicious straight from the skillet with a spoon. Is there anything better than a summer s’mores?!
Why You’ll Love This S’mores Cookie Skillet
Unlike many traditional cookie desserts, this recipe is made with simple ingredients that add both flavor and nutrition.
Almond flour and cashew butter provide healthy fats, while collagen peptides are an easy way to boost protein if you choose to include them. Naturally sweetened with maple syrup or honey, it’s a dessert that feels a little more balanced without sacrificing that classic gooey cookie dessert texture.
And if you leave out the marshmallows, it can even be made refined sugar-free while still delivering plenty of rich chocolate flavor.
An Easy Cast Iron Skillet Dessert for Summer
One of my favorite things about this cast iron skillet dessert is how simple it is. Everything comes together in one bowl before baking into a soft, golden cookie skillet with toasted marshmallows and pockets of melted chocolate in every bite.
Slice it into bars for serving, or let everyone scoop their own straight from the skillet—either way, it’s guaranteed to impress.
If you’re looking for an easy summer dessert that’s perfect for entertaining, family gatherings, or cozy nights at home, this gluten-free s’mores cookie skillet is always a good idea.
Ingredients You’ll Need:
- Coconut oil cooking spray
- Pasture-raised egg (or flaxseed “egg”, instructions below)
- Creamy unsweetened cashew butter (or any nut or seed butter)
- Coconut oil, melted
- Maple syrup or honey
- Unsweetened nondairy (or nut) milk
- Vanilla extract
- Almond flour (I like Bob’s Red Mill)
- Unflavored collagen peptides (optional for added protein – I like Ancient Nutrition or Vital Proteins; or additional almond flour)
- Ground cinnamon
- Baking soda
- Nondairy dark chocolate chips (or broken up chocolate bar)
- Marshmallows
- Graham crackers (or Simple Mills Honey Cinnamon Sweet Thins)
- Flaky sea salt
For a Nut-Free version:
*be sure to carefully check all product labels, as some ingredients may be nut-free, but made in facilities that also process peanuts or tree nuts
- Avocado oil cooking spray (or olive oil cooking spray)
- Pasture-raised egg (or flaxseed “egg”, instructions below)
- Sunflower butter
- Unsweetened apple sauce
- Maple syrup or honey
- Soy milk
- Vanilla extract
- Oat flour
- Ground cinnamon
- Baking soda
- Nondairy dark chocolate chips (or broken up chocolate bar)
- Marshmallows
- Graham crackers
- Flaky sea salt
How To Make Gluten-Free S’mores Cookie Skillet
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This gluten-free s’mores cookie skillet comes together in one bowl with simple ingredients and bakes into a warm, gooey dessert that’s perfect for summer gatherings or an easy weeknight treat.
- Prep the skillet. Preheat the oven to 325°F and lightly grease an 8- to 10-inch cast-iron skillet with cooking spray.
- Mix the dough. Whisk together the wet ingredients, then stir in the dry ingredients until a thick cookie dough forms.
- Fold in the mix-ins. Stir in most of the chocolate chips, graham crackers, and marshmallows, reserving some for the topping.
- Fill the skillet. Spread the dough into the prepared skillet, then top with the remaining chocolate chips, marshmallows, and flaky sea salt.
- Bake. Bake for 18 to 20 minutes, then broil for 1 to 2 minutes until the marshmallows are lightly toasted.
- Cool slightly. Let the cookie skillet cool for a few minutes before slicing or scooping.
- Serve and enjoy. Top with vanilla ice cream if desired, and enjoy while warm.
Recipe Substitutions & Questions
Use the substitutions below to easily customize this Gluten-Free S’mores Cookie Skillet to fit your pantry and/or dietary preferences.
*Ingredients for a nut-free version are included in the Recipe Card below.
- Cashew butter: Swap 1:1 with almond butter, peanut butter, sunflower butter, or another creamy nut or seed butter. Tahini also works for a slightly deeper, more earthy flavor.
- Almond flour: Substitute 1:1 with oat flour, cashew flour, or a gluten-free all-purpose flour blend. Coconut flour can work, but reduce to about ⅓ cup since it absorbs much more moisture.
- Egg: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) for an easy plant-based option.
- Collagen peptides: These are completely optional. Replace with 2 additional tablespoons of almond flour for a more classic cookie texture.
- Nondairy milk: Almond, oat, soy, cashew, or coconut milk all work well as a 1:1 substitute since only a small amount is used.
- Maple syrup: Substitute 1:1 with honey if preferred. Both add sweetness while helping create a soft, chewy texture.
- Coconut oil: Swap with avocado oil or a mild olive oil. Unsweetened applesauce can also be used for a softer, lower-fat cookie.
- Chocolate chips: Use dairy-free chocolate chips, chopped dark chocolate, or your favorite chocolate bar for larger pools of melted chocolate.
- Marshmallows: Large or mini marshmallows both work well. Use your favorite regular or vegan marshmallows if needed, and add a few extra on top before baking for an extra gooey finish.
- Graham crackers: Any gluten-free graham crackers will work, or try Simple Mills Honey Cinnamon Sweet Thins as another great gluten-free alternative with a similar flavor and crunch.
- Skillet or baking dish: Bake in a cast-iron skillet, cake pan, or baking dish if needed. Just keep an eye on the bake time, as it may vary slightly depending on the size and depth of your pan.
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FAQs
Can I make this s’mores cookie skillet ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15 to 20 minutes so it’s easier to spread into the skillet, then bake as directed. For the best gooey texture, I recommend serving it fresh from the oven.
Can I make this recipe without a cast-iron skillet?
Absolutely. If you don’t have a cast-iron skillet, you can bake the dough in a similarly sized cake pan or baking dish. Since pan depth can vary, start checking for doneness around the 18-minute mark and bake until the center is set and a toothpick comes out clean.
How do I know when the cookie skillet is done baking?
The edges should be lightly golden while the center looks just set. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. Avoid overbaking—the cookie will continue to set as it cools, giving you that soft, chewy center.
Can I make this recipe vegan?
Yes, with a few simple swaps. Use a flax egg in place of the egg, choose maple syrup instead of honey, use dairy-free chocolate, and opt for vegan marshmallows and gluten-free graham crackers if needed. You’ll still end up with a rich, gooey cookie skillet.
Can I use mini marshmallows instead of large marshmallows?
Definitely. Mini marshmallows work just as well and are often easier to distribute evenly throughout the dough. You can also sprinkle a few extra on top before baking for even more toasted marshmallow in every bite.
Can I freeze leftovers?
Yes. Once completely cooled, wrap individual portions or transfer them to an airtight container and freeze for up to 2 months. Reheat in the microwave for 20 to 30 seconds or warm in a low oven until heated through for the best texture.
SHOP WHAT I USED IN THIS RECIPE
More Easy Dessert Recipes You’ll Love
- S’Mores Blondies
- Strawberry Shortcake Trifles (Gluten-Free & Dairy-Free)
- Strawberry Oatmeal Bars
- Frozen Blackberry Cobbler Bars
- Healthy Berry Cobbler
Click here to watch the reel I made of this recipe 🙂
Gluten-Free S’mores Cookie Skillet
Equipment
- 8-10 inch cast-iron skillet (or your preferred baking dish such as a cake round or loaf tin, adjusting bake time based on size, as needed)
Ingredients
- Coconut oil cooking spray
- 1 large pasture-raised egg, (or 1 flaxseed “egg” – made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes)
- 1/3 cup creamy unsweetened cashew butter, (or any nut or seed butter)
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup or honey
- 1 tablespoon unsweetened nondairy (or nut) milk
- 1 teaspoon vanilla extract
- 1 cup almond flour, (I like Bob’s Red Mill)
- ¼ cup unflavored collagen peptides, (optional for added protein – I like Ancient Nutrition or Vital Proteins; or 2 additional tablespoons almond flour)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ cup nondairy dark chocolate chips, (or broken up 2.5 oz. chocolate bar)
- 4 large marshmallows, cut into 1/8's (or ½ cup mini marshmallows, plus more for the topping)
- 2 graham crackers, cut into small pieces (or sub with 8 or 9 Simple Mills Honey Cinnamon Sweet Thins)
- ½ teaspoon flaky sea salt
For a Nut-Free version:
*be sure to carefully check all product labels as some ingredients may be nut-free, but made in facilities that also process peanuts or tree nuts
- Avocado oil cooking spray, (or olive oil cooking spray)
- 1 large egg, (or 1 flaxseed “egg” – made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes)
- 1/3 cup sunflower butter
- ¼ cup unsweetened applesauce
- 3 tablespoons maple syrup or honey
- 1 tablespoon soy milk
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ cup nondairy dark chocolate chips, (or broken up 2.5 oz. chocolate bar)
- 4 large marshmallows, cut into 1/8's (or ½ cup mini marshmallows, plus more for the topping)
- 2 graham crackers, cut into small pieces
- ½ teaspoon flaky sea salt
Instructions
- Preheat the oven to 325°F. Lightly spray an 8-to-10-inch cast-iron skillet with cooking spray and set aside.
- In a large bowl, whisk together the egg, cashew butter, coconut oil, maple syrup, nondairy milk, and vanilla until well combined. Add the almond flour, collagen peptides (if using), cinnamon, baking soda, and half the flaky salt. Gently fold the dry ingredients into the wet mixture, and stir until combined. Note: if using flax egg in place of regular egg, mix 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes before adding to recipe.
- Fold in chocolate chips (set some aside, for topping), graham crackers and half of the marshmallows (set the other half aside, for topping).
- Transfer the dough to the prepared skillet, and use a silicone spatula to smooth the top.
- Scatter the remaining chocolate chips, marshmallows and a sprinkle of sea salt on top, and bake on the center rack of the oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Switch the oven to broil on medium-low to turn the cookie a little more golden on top, 1 to 2 minutes. Watch carefully – the top can burn quickly!
- Remove from oven and allow the cookie skillet to cool slightly. Cut it into squares or wedges, or use a spoon to eat it right out of the skillet.
- Serve with vanilla flavored coconut-milk ice cream (or your favorite flavor!) if you want even more dessert goodness. Enjoy!
To Store & Reheat:
- Store the cookie skillet covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 15–30 seconds, or warm the skillet in a 300°F oven until heated through for that fresh-from-the-oven texture. Top with vanilla ice cream if desired before serving.
Notes
- Cashew butter: Swap 1:1 with almond butter, peanut butter, sunflower butter, or another creamy nut or seed butter. Tahini also works.
- Almond flour: Substitute 1:1 with oat flour, cashew flour, or a gluten-free all-purpose flour blend. If using coconut flour, reduce to about ⅓ cup.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water; let sit for 5 minutes).
- Collagen peptides: Omit and replace with 2 additional tablespoons almond flour.
- Nondairy milk: Almond, oat, soy, cashew, or coconut milk all work.
- Maple syrup: Substitute 1:1 with honey.
- Coconut oil: Swap with avocado oil or mild olive oil. Unsweetened applesauce also works but will create a softer texture.
- Chocolate chips: Use dairy-free chocolate chips, chopped dark chocolate, or chocolate chunks.
- Marshmallows: Large or mini marshmallows both work. Use vegan marshmallows if needed.
- Graham crackers: Gluten-free graham crackers or Simple Mills Honey Cinnamon Sweet Thins both work well.
- Pan: Bake in a cast-iron skillet, cake pan, or baking dish, adjusting the bake time as needed.
Super simple to make and extremely delicious!