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!
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!
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.
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
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.
Made these and they are amazing!!!
Would it be possible to replace some of the flour with protein powder?
I’m so happy to hear that! I don’t have much experience baking with protein powder in place of flour, so I can’t say for sure what the texture would be like. If you do try, let me know how it turns out!
MAKE THESE! They are delicious!!! Perfect texture and perfect amount of sweetness. Definitely recommend!!!
Thank you so much! So glad you enjoyed them 🙂
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!!
Hey Jane, that sounds incredible! So glad you enjoyed it 🙂