S’mores Cookie Bars

Say hello to my newest (and soon to be yours) obsession: gluten-free S’mores Cookie Bars. These 10-ingredient, soft-baked bars are so easy to whip up, and give you all the feels of real s’mores, without the mess.

If you follow me on Instagram, you know about my obsession with desserts. There’s not a day that goes by where I don’t have something sweet with either my morning or afternoon coffee. These s’mores cookie bars are the perfect something sweet to incorporate into your day, and have the most amazing pools of melted marshmallows and chocolate. I’m practically drooling just looking at this close up.

These bars are made with a blend of almond and oat flour. In my opinion, the combination of the two make for the best gluten-free texture, and you’ll see a lot of it on my page.

Any marshmallow company would work for this recipe, even vegan if needed! If your marshmallows sink in to the mixture while baking, you can stick a few extra pieces on top once you take it out of the oven, before you let it cool.

I know you’re going to love these and can’t wait to hear what you think!

Some other baked goods you may like: almond flour chocolate chip cookies, chocolate chunk tahini oatmeal bars, and a my personal favorite chocolate chip walnut banana bread.

S’mores Cookie Bars

5 from 5 votes

Course: Baked goods, Dairy-Free, Gluten-Free, Sweets

Servings

9

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1/2 cup coconut sugar or brown sugar

• 1/3 cup softened coconut oil or butter (not melted)

• 1/2 cup almond flour

• 1/2 cup + 2 tbsp oat flour

• 1 egg

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup marshmallows, chopped or 1/3 cup mini marshmallows

• 1/2 bar dark chocolate, chopped or 1/3 cup chocolate chunks

Directions

• Preheat the oven to 350 F. Whisk together the sugar, oil and egg in a medium sized bowl.
• Fold in the flours, vanilla, salt and baking soda and mix until well combined.
• Stir in the marshmallow and chocolate, reserving some to top.
• Flatten into a parchment lined 8 X 8 pan. Top with remaining marshmallows and chocolate.
• Bake for about 20-25 minutes.
• Let cool for at least 10 minutes before slicing.

Notes

• If your marshmallows sink into the cookie after baking, stick a few extra pieces on top AFTER its done baking while its still hot, and then let it cool.

Did you make this recipe?

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