S’mores Cookie Bars


Last Updated on June 8, 2020

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.

s'mores cookie bars

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


Prep time


Cooking time


Total time




  • 1/2 cup 1/2 coconut sugar or brown sugar

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

  • 1/2 cup 1/2 almond flour

  • 1/2 cup 1/2 + 2 tbsp oat flour

  • 1 1 egg

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

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

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


  • 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.


  • 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!


  1. Brigitte

    These were amazing!! Love the chewiness of the marshmallows.

  2. These were delicious! My 3 kids loved them. Thank you!

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  6. Olivia

    Brought these to a party pre-pandemic and they were a big hit!! Love these for any occasion.

  7. These are so so so good!! They’ve become a regular in our house and they never last longer than a day 😂

  8. Caroline

    Served these for dessert they where the biggest hit everyone loved!!!❤️❤️❤️

    • I’m so happy to hear that, Caroline! I appreciate your reviews ☺️

    • caroline

      hi i wanna make these for passover is there a substitue for oat flour?

      • Hi! I just tested and uploaded a recipe for Passover friendly tahini s’mores blondies to the blog that use almond and and coconut flour! If you didn’t want to make them with tahini and follow this specific recipe, I think 2 tbsp of coconut flour may work

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