If you love the gooey goodness of a campfire s’more but want something a little more convenient, these Gluten-Free S’mores Cookie Bars are your new summer obsession. Made with almond flour, coconut flour, and gluten-free graham crackers, these bars offer all the nostalgic flavor of the classic treat in an easy-to-share dessert. Naturally sweetened with coconut sugar and loaded with chocolate and marshmallows, they’re a delicious dessert that’s both kid-friendly and allergen-conscious. Perfect for cookouts, potlucks, or cozy nights at home!
Gluten-Free S'mores Cookie Bars Ingredients
Almond flour – Gluten-free, protein-rich, and full of healthy fats for a chewy texture.
Coconut flour – High in fiber and perfect for giving the bars structure.
Coconut sugar – A lower-glycemic, unrefined sweetener that adds a subtle caramel flavor.
Gluten-free graham crackers – Provide the classic crunch and graham flavor without the gluten.
Dandies marshmallows/cream – Vegan and dye-free, these give the gooey s’mores texture we love.
Dark chocolate chips – Rich in antioxidants and lower in sugar compared to milk chocolate
Tips for the best Gluten-Free S'mores Cookie Bars
For dairy-free: Use coconut oil and dairy-free chocolate chips.
Chill before slicing for cleaner edges and layered definition.
Make ahead: These store beautifully in an airtight container for 3–4 days.
FAQs
Can I make these nut-free?
Try substituting sunflower seed flour for almond flour and use your preferred nut-free graham-style cracker.
Can I use only marshmallow fluff or only mini marshmallows?
Yes! Either works great—use what you have or combine both for extra gooey results.
Do I have to crush the graham crackers finely?
A mix of small crumbs and some bigger chunks gives a great texture throughout the bars.
How do I store them?
Keep in an airtight container at room temp for 2–3 days or refrigerate for up to a week.
Other S'mores Recipes To Make:
Save this recipe for summer fun—and tag @healthyholme on Instagram if you try them! I’d love to see your bars!
Gluten-Free S’mores Cookie Bars
Ingredients
- 3 large eggs
- ¾ cup grass-fed butter melted (or coconut oil for dairy-free)
- ¾ cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 cups almond flour
- ½ cup coconut flour
- 1½ cups crushed gluten-free graham crackers
- 1 cup mini marshmallows
- 6.3 oz jar marshmallow cream or use ½ cup more mini marshmallows
- 1 heaping cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x13 pan with parchment paper.
- In a large bowl, mix eggs, melted butter (or coconut oil), coconut sugar, and vanilla until creamy.
- Add baking soda, salt, almond flour, and coconut flour. Stir until a dough forms.
- Fold in the crushed graham crackers.
- Press ¾ of the dough into the pan to create the bottom layer.
- Spread marshmallow cream or mini marshmallows evenly over the dough.
- Sprinkle most of the chocolate chips on top.
- Drop spoonfuls of the remaining dough over the top and gently press. Leave some gaps!
- Sprinkle with remaining chocolate chips.
- Bake for 30–35 minutes, or until golden on top and set around the edges.
- Let cool for 10–15 minutes before slicing for neat bars (or dig in warm and gooey!).
