Gluten-free S’mores Blondies

14 comments
Gluten-free S'mores Blondies

Gluten-free S’mores Blondies have been my latest obsession! I’m a sucker for anything s’mores flavored, and whenever I buy a bag of vegan marshmallows I tend to add them into everything. It’s a problem. But also not a problem for my tastebuds.

Last week I shared a simple s’mores mug cake on my Instagram, which got me in the mood for s’mores cookies. I based this recipes off of my s’mores cookie bars, and i’m so happy with how they turned out!

Gluten-free S'mores Blondies

The texture of these s’mores blondies is somewhere between a blondie and a cookie. They’ve got that crumbly cookie texture, while still maintaining that dense blondie feel.

Each bar is filled with chunks of dairy-free chocolate and bites of marshmallows. I topped mine off with flakey sea salt, but that’s always optional!

Gluten-free S'mores Blondies

The combination of the oat and almond flour gives these bars that true graham cracker-like taste.

These bars would be a perfect dessert to bring to Thanksgiving this year! I know the holidays are going to look a bit different for everyone, but that doesn’t mean we can’t enjoy all the dessert.

Gluten-free S'mores Blondies

These gluten-free s’mores blondies are quick, easy and delicious, and have all the flavors of s’mores, in cookie bar form. I know you’re going to love them!

Other cookie recipes you may like:

Nut-free Sunbutter Cup Cookies

Gluten-free Oatmeal Raisin Cookies

Almond Flour Chocolate Chip Cookies

Gluten-free S’mores Blondies

5 from 1 vote Only logged in users can rate recipes
Course: Dessert
Servings

12

servings
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

You can bake this recipe as a skillet- I suggest using a 9″ skillet and baking for 15-18 minutes.

Ingredients

  • 1 +1/2 cups almond flour

  • 1/2 cup oat flour

  • 1 egg, at room temperature

  • 1/3 cup olive oil

  • 1/2 cup coconut sugar

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup dairy-free chocolate chunks or chips

  • 8 large marshmallows, cut into 4 small chunks, or 3/4 cup mini marshmallows, I used vegan marshmallows

  • Flakey sea salt to top

Directions

  • Preheat your oven to 350 F.
  • In a medium sized bowl, whisk together the egg, olive oil, coconut sugar and vanilla extract.
  • Mix in remaining dry ingredients and stir lightly until a dough forms. Fold in the chocolate chunks and marshmallows, reserving some to top.
  • Flatten the dough into a parchment lined 8 x 8 baking dish. Top with remaining chocolate and marshmallows.
  • Bake for 15-18 minutes, until the top begins to brown. 15 minutes will result in more of an underdone texture, so bake according to preference!
  • Let cool for 10 minutes before slicing. Top with flakey sea salt if desired
  • Keep stored in a sealed tight container for up to 1 week, or freeze for up to two months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

14 Comments

  1. Lovely recipe. I swapped 1/3 of the almond with hazelnut flour. Also added an extra egg and a splash of cashew milk since the batter was a bit dry. Finally topped it with some almond butter cups. Turned out really really good. Probably my best gf bake yet. Perfect snack cake like texture. Thank you for the recipe!!

  2. Love this recipe so much!!!! Highly recommend (as with all something nutritious recipes)!

  3. Love the taste but they don’t really have that dense texture that I associate with blondies

  4. Hey girl! Was wondering if you ever put the macros for your treats??

    • Hey Liana, I don’t! But there are many online calculators that you can use to plug in the ingredients and get the breakdown 🙂

  5. Can I substitute the olive oil to coconut oil or do you suggest another oil?

    • Any liquid oil would work, so melted coconut oil will work well 🙂

      • These look amazing! I don’t have almond or oat flour, but I have 1:1 all purpose GF flour. Do you think that will work for these?

        • Hey Kathryn, I haven’t tested that, but if I had to guess, I would say 1 1/2 cups of the 1:1 flour would work well!

  6. Mackenzie Harris

    Do you have any suggestions for a substitution for almond flour?

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