These paleo s’mores cookies are everything you need and more for a fun summer treat! They’re completely grain free, gluten free, and autoimmune protocol compliant.

It just isn’t summer without s’mores! That sweet, gooey, chocolatey little treat always brings back memories of summer nights by the campfire, and I just can’t get enough of it. I used to roast marshmallows in our fireplace in the winter because I just couldn’t wait for summer!

When I first went gluten-free, GF graham crackers were one of the first things that I knew I had to track down. Things only got more complicated as my diet evolved further. Soy in chocolate was out, corn syrup in marshmallows was out, and GF graham crackers were still filled with grains and potato starch. So, I decided to make an alternative to the classic s’more.

These s’mores cookies are everything you love about s’mores with a bit of a twist, and totally gluten-free and paleo ingredients! They’re perfect for bringing to parties where there are lots of allergies, and even more perfect for keeping them all to yourself 😉

S'mores Cookies

The Ingredients You’ll Need for the S’mores Cookies

Tigernut flour

Tigernut is one of my all-time favorite grain-free baking flours! Tigernut is not a nut and is safe for the AIP diet. 

Tapioca starch

Palm shortening

These give the cookies their more graham cracker-like texture! It makes them taste more cakey and crumbly.

Maple Syrup


Vital proteins gelatin acts as a binder for the cookies to hold them together. I love cooking with gelatin, but you cannot swap collagen for gelatin.

Chocolate chips & marshmallows

I use enjoy life dairy-free chocolate chips, but you can sub homemade carob chips for AIP.


Potential Swaps

  • If you tolerate nuts, you can likely swap almond flour for tigernut. I haven’t tested this to be certain.
  • Tapioca can swap for arrowroot starch
  • You can swap honey with the maple syrup
  • You can most likely swap coconut oil with the palm shortening
  • You cannot swap collagen for gelatin

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Paleo S’mores Cookies (Gluten Free, AIP)

  • Author: Michelle
  • Yield: 6-7 cookies 1x


Units Scale
  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup maple syrup
  • 1/3 cup palm shortening
  • 1 tbsp gelatin (I use Vital Proteins)
  • 1/4 tsp baking soda
  • 1/4 cup dairy-free chocolate chips (I use enjoy life. Use these homemade carob chips for AIP)
  • 23 tbsp marshmallows, chopped into small squares (These or homemade)


  • Preheat the oven to 350 F and line a baking sheet with parchment paper
  • Using a large bowl, combine the tigernut flour, tapioca starch, and gelatin.
  • Mix in the maple syrup and palm shortening, and fold the cookie dough until well combined. Finally, stir in the chocolate (or carob) chips and marshmallows (reserving about 7 large marshmallow squares for later).
  • Form the dough into about 6-7 cookies, and keep the marshmallow pieces towards the top and center of the cookies (touching the baking pan will make them melt further)
  • Bake for 10-12 minutes and carefully place on a cooling rack. After 5 minutes of cooling, place one square of marshmallow onto each cookie.
  • Serve and enjoy!


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


  • Serving Size: 1 cookie
  • Calories: 299
  • Fat: 17.1g
  • Carbohydrates: 19.4g
  • Fiber: 1.4g
  • Protein: 4.2g