If you’ve been craving that classic s’mores flavor without the mess or the campfire, these gluten-free s’mores cookie bars are your answer. With layers of golden graham cracker crumbs, melted chocolate and gooey marshmallows, all baked into a chewy cookie bar, they’re the perfect nostalgic treat made simple and allergen-friendly.
S’mores Cookie Bars (Gluten-Free)
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Ingredients
- 3 large eggs
- 3/4 cup grass-fed butter melted
- 3/4 cup coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups almond flour
- 1/2 cup coconut flour
- 1-1/2 cups crushed graham crackers
- 1 cup mini marshmallows
- 6.3 oz jar marshmallow cream
- 1 cup dark chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line a 9×13-in baking pan with parchment paper.
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In large bowl or stand mixer, beat eggs, melted butter (or coconut oil), coconut sugar and vanilla until creamy and smooth.
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Stir in the baking soda, salt, almond flour and coconut flour until soft dough forms.
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Fold in crushed gluten-free graham crackers until evenly distributed.
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Press 3/4 of dough into bottom of prepared pan, spreading into even layer.
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Spread marshmallow cream or mini marshmallows evenly over dough.
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Sprinkle most of chocolate chips over marshmallow layer, reserving about 2 tablespoons.
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Drop spoonfuls of remaining cookie dough on top and gently press down. Leave some gaps to let gooey layers show through.
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Sprinkle with remaining chocolate chips.
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Bake for 30–35 minutes, or until golden on top and edges are set. Center may look slightly soft—it will firm up as it cools.
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Cool for at least 10–15 minutes before slicing for cleaner cuts.
Notes
Nutrition
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