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These gingerbread s’mores cookies are gluten-free, easily AIP, and the perfect treat for the holidays! They’re a fun activity to make with kids, and even more fun to eat.

A plate of gingerbread s'mores cookies.

Gingerbread cookies are a must during the holidays! My new favorite way to level them up is gingerbread smores… yes, s’mores but with gingerbread cookies! It’s pretty extra, but it’s the holidays, it’s time to do it big. These are so fun to make. and even more fun to eat 😉 They’re paleo, gluten-free, nut-free and very easy to make AIP.

The Ingredients for Gingerbread S’mores Cookies

  • Marshmallows. I use Sweet Apricity marshmallows! They’re my absolute favorite flavorwise, and they have no refined sugar and no corn.
  • Chocolate. I use Hu Kitchen chocolate! You can use my partner code UNBOUND for a discount.
  • Tigernut Flour and Tapioca Starch. I haven’t tried any other flours in this recipe.
  • Gelatin. I like Vital Proteins!
  • Cinnamon and Ground Ginger. These spices give that authentic gingerbread flavor!
  • Palm Shortening. I love the cakey texture this gives the cookies.
  • Blackstrap Molasses. This gives the recipe the deep richness of gingerbread!
  • Vanilla Extract.
  • Maple Syrup. This helps sweeten the cookies.
  • Baking Soda.

Gingerbread cookies cooling on a cooling rack.

How to make Gingerbread S’mores Cookies

  • Make the cookie dough.
  • Roll out the dough and slice the cookies. 
  • Bake until lightly golden brown. Remove and reduce the oven temp.
  • Melt the chocolate and marshmallow. Once the cookies are cooled, carefully flip the cookies and add chocolate and marshmallows.  Return to the oven for 3-4 minutes or until the chocolate and marshmallows begins to melt. Remove from the oven and allow to cool to the touch.

The step by step photos of making the gingerbread s'mores

  • Spread the chocolate and marshmallow. Use a spoon to carefully spread the melted chocolate and marshmallow across the cookies. Alternatively, you can skip this step, though you won’t get as much spread.
  • Sandwich the cookies together and serve! 

A plate of gingerbread s'mores cookies

Tips & Tricks

  • Don’t burn yourself! Wait for everything to cool before handling it! The chocolate stays melted as well as the marshmallow, so there’s not need to rush.
  •  Make it your own. Add additional toppings to the cookies like sprinkles, shredded coconut, etc.

Storage instructions

These cookies are best fresh as that’s when they’re most like a s’more. You can easily bake the cookies ahead of time and store them in the fridge for 3-4 days, then add the chocolate and marshmallow when you’re ready to serve.

How to make this recipe AIP

Simply use an AIP carob chocolate like this one instead. That’s it!

A gingerbread s'mores cookie broken in half between two hands.

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Gingerbread S’mores Cookies

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 7 cookies 1x
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Ingredients

Units Scale

For the gingerbread cookies

  • 3/4 cup tapioca starch
  • 1/2 cup tigernut flour
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/3 cup palm shortening
  • 3 tbsp maple syrup
  • 2 tbsp blackstrap molasses
  • 1/2 tsp vanilla extract

For the s’mores

  • 6–8 Marshmallows
  • 6–8 Chocolate squares (see notes for AIP option)

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper that is lightly creased.
  2. In a large bowl, combine the dry ingredients.
  3. In a medium bowl, cream together the palm shortening, maple syrup, molasses, and vanilla. Add the wet mixture to the dry ingredients. Mix well until all ingredients are blended and form a dough.
  4. Transfer the dough to a clean piece of parchment paper. Roll out the dough to one large sheet, about 1/4 inch thick. Use a gingerbread cookie cutter (or another cookie cutter of your choice to cut the dough into cookies. Transfer each cookie to the baking sheet and evenly space.
  5. Bake for 12 minutes, or until the cookies are light golden brown. Remove from the oven and reduce the oven temperature to 200 F.
  6. Allow the cookies to cool for a few minutes before carefully flipping the cookies, so they’re flat side up. Add a marshmallow to the bottom of half of the cookies, and a square of chocolate to the other half.
  7. Return to the oven for 3-4 minutes or until the chocolate and marshmallows begins to melt. Remove from the oven and allow to cool to the touch.
  8. Use a spoon to carefully spread the melted chocolate and marshmallow across the cookies. Alternatively, you can skip this step, though you won’t get as much spread.
  9. Sandwich the cookies together and serve!

Notes

This recipe is adapted from my gingerbread cookie recipe.

To make AIP, simply use an AIP carob chocolate like this one instead. That’s it!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30
  • Cook Time: 15

Nutrition

  • Serving Size: 1 cookie
  • Calories: 246
  • Fat: 14.7g
  • Carbohydrates: 30.5g
  • Fiber: 3.6g
  • Protein: 2.2g