Name: S’mores Cookie Bars (Gluten-Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

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.

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S’mores Cookie Bars (Gluten-Free)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8

Calories 651 kcal

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

Preheat oven to 350 degrees F. Line a 9x13-in baking pan with parchment paper.
In large bowl or stand mixer, beat eggs, melted butter (or coconut oil), coconut sugar and vanilla until creamy and smooth.
Stir in the baking soda, salt, almond flour and coconut flour until soft dough forms.
Fold in crushed gluten-free graham crackers until evenly distributed.
Press 3/4 of dough into bottom of prepared pan, spreading into even layer.
Spread marshmallow cream or mini marshmallows evenly over dough.
Sprinkle most of chocolate chips over marshmallow layer, reserving about 2 tablespoons.
Drop spoonfuls of remaining cookie dough on top and gently press down. Leave some gaps to let gooey layers show through.
Sprinkle with remaining chocolate chips.
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.
Cool for at least 10–15 minutes before slicing for cleaner cuts.