Gluten-Free Cookie S'mores! Use your favorite gluten-free cookie instead of graham crackers to make these divine treats. So much better than regular S'mores! (from

Flourless Almond Peanut Butter Cookies

Adapted from original flourless peanut butter cookie recipe on the celiac listserv (originator unknown).



  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together well.
  3. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.)
  4. Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook.
  5. Allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.


Do not use low-fat peanut butter; the cookies will not turn out properly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. (Remember to always check labels.) One reader/tester successfully made the "all peanut butter" version using natural peanut butter, but advises that you must press them down a bit before baking for them to spread enough. Using a fork or the bottom of glass will work. Ensure your vanilla is gluten free. I make my own vanilla extract, but most are gluten free (e.g., McCormick’s). (Incidentally, homemade vanilla extract is a great gift idea and now is the time to start making it for holiday gifts.)

Recipe by gfe--gluten free easily at