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S'mores Cookie Cups

S'mores Cookie Cups

After my Creme Egg cookie cups were a success at Easter (the recipe for these is also on my “Recipes” page), I decided to have a go at making a variation.

These s’mores cookie cups are definitely one of my favourite recipes so far. Soft cookie, burnt marshmallow and chocolatey Nutella are a match made in heaven. Plus they are so easy to make! The cookie cups are a little too good eaten fresh out of the oven, with the marshmallow still gooey.

If you’re veggie like me, you can make these suitable using vegetarian marshmallows.

Enjoy, and if you make them don’t forget to tag me on instagram @wherethewheatlessthingsare!


(makes 10 cookie cups)

5 big marshmallows (I used ‘The Vegan Candy Co’ to make these veggie)

Nutella (or alternative)

200g gluten free plain flour (I use freee by doves farm)

140g unsalted butter, softened

120g chocolate chips

100g brown sugar (pro tip, you can substitute this with granulated sugar combined with 1tbsp maple syrup)

50g caster sugar

1 large egg

2 tsp cornflour

1 1/2 tsp baking powder

1 level tsp xantham gum

Pinch of salt


  1. Preheat the oven to 180° C, and grease a cupcake/muffin tin with oil or butter.

  2. Combine the flour with the baking powder, chocolate chips, cornflour, xantham gum and salt.

  3. Cream together the butter and sugars until pale and fluffy, then add in the egg and mix until well combined.

  4. Add in the flour mixture, and mix until you have a soft dough.

  5. Divide the mixture between 10 of the cupcake tin holes and cook for 13-15 minutes. The cookie cups should be golden but will still be slightly soft in the centre.

  6. Immediately once the cookies are out of the oven, use a spoon or the end of a rolling pin to very gently make a small well in the centre of the cookie cup.

  7. Leave the cookie cups to cool for 5 minutes. Then, with the cookie cups still in their tins, spoon 1 slightly heaped teaspoon of Nutella (or alternative) into the well in the centre of each cookie cup.

  8. Leaving the cookie cups to cool for a further 10 minutes, prepare the marshmallows. Slice each marshmallow crosswise so you have shorter marshmallows (or you could use 10 whole marshmallows if you want more mallowy cookie cups!).

  9. Heat the grill to 150° C, and move the oven shelf to the very top. Place the marshmallows on an oven tray sticky side up, and pop in the oven. The marshmallows will begin to brown very quickly, in a minute or two, so keep an eye on them so they don’t burn! You want the top very slightly browned as in the pictures.

  10. Leave the marshmallows to cool for a couple of minutes, then gently press one marshmallow into the Nutella in each cookie cup.

  11. Once you are sure that the cookie cups have been cooling for 15 minutes in total (or the cookies will fall apart!) then take out carefully. I do this by scoring around the edge of each cookie cup with a sharp knife.


Toad in the Hole

Toad in the Hole

Creme egg cookie cups

Creme egg cookie cups