Go Back
–+ servings
Gluten-free s'mores cookie skillet baked in a cast-iron skillet with melted marshmallows, chocolate and graham cracker pieces
Print

Gluten-Free S'mores Cookie Skillet

Make this gooey Gluten-Free S'mores Cookie Skillet with melted chocolate, toasted marshmallows, and crisp cookie edges. An easy summer dessert everyone will love.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Rachael DeVaux

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

Swaps & Substitutions:
  • 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.