S’mores are one of my absolute favorite summertime desserts. S’mores Cookie Bars are bursting with graham crackers, mini marshmallows, and chocolate chips — all the flavors from the classic treat, baked into a soft, dreamy, required cookie bar! And can be made undetectably vegan, gluten-free, dairy-free, and egg-free to suit your needs.
When the weather starts to get warmer, I immediately crave the beautifully paired flavors of these easy S’mores Cookie Bars.
My whole mood shifts when there are more sunny hours in the day. Opportunities for outdoor activities. More socializing and less being cooped up inside. S’mores somehow represent all of those good vibes through their nostalgia and the way they bring people together.
The recipe is customizable so you can make it undetectably vegan, gluten-free, dairy-free, and/or egg-free for all to enjoy. I’ll even often double this recipe and make it in a 13×18 inch pan (instead of 9×13 inch) to ensure there are enough extras to share and spread that sweet joy.
Why I love this recipe
- Festive & fun: Who doesn’t love s’mores?! S’mores Cookie Bars are beloved by both kids and adults.
- Inclusive: Free from dairy, gluten, and eggs—because everyone deserves a sweet treat.
- Customizable: You can easily adjust the ingredients in the recipe to your specific dietary needs. Not gluten-free? Use regular all purpose flour. Not vegan? Swap regular butter for plant butter. Adjustments can be made one-for-one so you bake exactly what you want.
- Simple to make: No complicated steps or hard-to-find ingredients (I’ve included links below to the marshmallows and grahams just in case, but they are available in many grocery stores, too.)
The beauty of cookie bars
I love cookies. Cookie Bars are cookies, but in square form, and even easier to make. They skip the scooping and shaping: just press the dough into a pan, bake, and slice. Whether you’re after big, chewy squares or bite-sized morsels, these bars are as versatile as they are delightful. If you’re busy and feel like you could use more time, cookie bars are a true life hack.
Why weighing ingredients is a baking game-changer
Measuring by weight is a game-changer—it’s the easiest way to bake consistent, delicious results. A cup of flour can vary depending on how it’s scooped, but 120 grams? Always the same. Plus, it cuts down on dishes! But don’t worry, I’ve included cup measurements too, so you can bake however you feel most comfortable.
How to enjoy your s’mores cookie bars
- Bring them to a potluck or gathering: You’ll never have to worry about showing up empty handed again. S’mores Cookie Bars are great for BBQs, campfire nights, kid and adult birthday parties, picnics, and gatherings of family and friends.
- As a gift: Pack them in decorative tins or bakery boxes with a ribbon.
- For an indulgent treat: Enjoy warm with a scoop of dairy-free vanilla ice cream.
- On-the-go: Cookie bars travel well. Take a few on a road trip, flight, or a busy day of errands so you never go hungry (and have something delicious on-hand always).
Tips for irresistible s’mores cookie bars
- Avoid overbaking: Take them out when the edges are just set for a soft, chewy center.
- Cool before slicing: This makes for clean, beautiful cuts.
Baking tools I recommend
Here’s a quick rundown of the key tools that I use to make this recipe:
- 13×9 inch baking pan: I like this one because it comes with a lid.
- Parchment paper: A must for easy removal from the pan and mess-free slicing.
- Silicone spatula: Perfect for mixing and spreading.
- Kitchen scale: For precision and fewer dishes.
- Cute gift boxes: Turn your treats into thoughtful gifts.
Where to find the ingredients
All of the ingredients in this recipe are available in most major grocery stories or Whole Foods. If you can’t find them in store, of if you’d rather have them shipped right to your door (which is often what I do), here are a few links to make it easier for you:
- Gluten-free option: For gluten-free, I use + recommend King Arthur measure-for-measure gluten-free flour.
- Vegan marshmallows: I use Dandies. These are the minis. Regular size are great for campfire s’mores, too.
- Vegan + gluten-free graham crackers: Partake Foods brand are my favorite and go-to.
- Vegan graham crackers: Nabisco graham crackers are vegan (not gluten-free). (Many other brands are not vegan because they contain honey).
Want a quick resource with what vegan and gluten-free ingredients to use? I put together this free guide with all my favorites — the ones I use every day and what used for my cottage bakery. Once you have the essentials, you can bake anything that you (or those around you) are craving.
Note: This post contains affiliate links. I may earn a small commission at no extra cost to you, helping to support my small business.
MORE BAKING RECIPES — to save for later.
- Dairy-Free Dark Chocolate Oatmilk Truffle Brownies
- Red, White, and Blue Oatmeal Chocolate Chip Cookie Bars
- Zucchini Bread
- Blueberry Pie Bars
Let’s bake!
Dairy-Free S’mores Cookie Bars | Vegan + Gluten-Free Option
Description
S'mores are one of my absolute favorite summertime desserts. This recipe is bursting with all the s'mores essentials — graham crackers, mini marshmallows, and chocolate chips — baked into a soft, dreamy cookie bar. And they're undetectably dairy-free with vegan, gluten-free, and/or egg-free options, too, so you can customize to your fit your fancy.
Ingredients
Instructions
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Prep: Preheat your oven to 350°F and position the rack in the middle. Line a 13×9 inch baking pan with parchment paper, leaving an inch overhang on the end sides for easy removal after baking. Set aside.
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Make flax eggs: In a small bowl, use a fork to mix together the ground flaxseeds, water, and vanilla. Set aside to thicken while you begin to make the dough.
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Whisk together dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream the butter and sugars: In the bowl of your stand mixer, add the room-temperature vegan butter, brown sugar, and granulated sugar. Beat on medium-high speed until it's light and fluffy, about 3 minutes.
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Slowly pour in the flaxseed-water-vanilla mixture and beat again on a medium speed to incorporate the flaxseeds evenly into the batter, about 1 minute.
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Add the dry ingredients: With the mixer on its lowest speed, gradually add the flour mixture. Stop to scrape down the sides of the bowl with a spatula as needed. Mix until the dry ingredients are just combined — avoid over-mixing to keep the bars soft and tender.
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Add in the mix-ins: Slowly mix in the chocolate chips, crushed graham crackers, and mini marshmallows. (Reserve a handful of each to sprinkle on top of the cookie bars). If the dough feels too thick for the mixer, switch to a wooden spoon to finish combining everything by hand.
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Spread the dough evenly into your prepared baking pan, using a spatula to smooth it out. Sprinkle the reserved handful of chocolate chips, graham cracker crumbs, and mini marshmallows over the top before baking.
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Bake: Bake in the preheated oven for 28–30 minutes, until the top is just set (no longer shiny) and the edges turn golden and pull away from the pan.
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Cool: Remove the baking pan from the oven and allow it to cool completely on a wire cooling rack.
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Slice: Once cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board. To make 12 bars, cut 4 x 3. Or, make them as large or small as you'd like. Pro tip: Pop the uncut bars in the fridge or freezer for 30 minutes before slicing. It'll make them more sturdy to lift out of the pan and cut.
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Place them on a tray or plate to serve, or package them into plastic or reusable bags to take with you on-the-go, pack with lunches, or give to friends and family. Enjoy!
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Freeze for later: Place leftover bars in an airtight, freezer-safe container or a resealable freezer bag. Store them for up to 6 months and thaw individual bars whenever you want a quick snack or dessert.
Note
- I include both the volume (cups) and weight (grams) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes. That said, do whatever is most convenient for you.
- Gluten-free option: For gluten-free, I use + recommend King Arthur measure-for-measure gluten-free flour.
- Vegan butter: I recommend soy-free Earth Balance sticks, Country Crock Plant Butter, or Violife Plant Butter.
- Vegan marshmallows: I use Dandies. These are the minis. Regular size are great for campfire s’mores, too.
- Vegan + gluten-free graham crackers: Partake Foods brand are my favorite and go-to.
- Vegan graham crackers: Nabisco graham crackers are vegan. (Many other brands are not because they contain honey).
- *Companies can change their products at any time. Please verify the ingredients you buy to ensure they comply with your dietary needs. Consume at your own risk.
