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S’mores Cookie Bars

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


All the gooey goodness of summertime s’mores baked into a chewy buttery cookie bar. Vegan, nut-free, and made with a clever gluten-free graham cracker sub!


  • 1/4 cup (60g) unsweetened applesauce
  • 3/4 cup (192g) Natural SunButter
  • 1/2 cup (75g) coconut sugar
  • 1/2 cup (100g) cane sugar (can sub more coconut sugar)
  • 1 tsp vanilla extract
  • 1/2 cup (50g) oat flour
  • 1 cup (80g) granola*
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (150g) dairy-free chocolate chips
  • 3 cups (120g) mini marshmallows (vegan if desired)


  1. Preheat the oven to 350°F. Line an 8×8″ pan with parchment paper and/or grease with nonstick spray.
  2. With a hand mixer, beat together the applesauce, SunButter, coconut sugar, and cane sugar.
  3. Add the vanilla and mix again until well combined.
  4. In a blender, grind the granola to a fine crumb.
  5. Add the granola crumbs, flour, baking powder, and salt to the wet ingredients. Continue mixing with the hand mixer until well combined into a sticky thick cookie dough.
  6. Press 2/3 of this mixture into the bottom of the baking pan. Set aside the rest.
  7. Evenly spread the mini marshmallows and chocolate chips on top of the cookie layer.
  8. Top with the remaining cookie dough covering as much of the surface as possible (lots of marshmallows and chocolate chips will still show through, that’s fine).
  9. Bake for 25-28 minutes at 350°F until the marshmallows are golden brown on top and the cookie is slightly browned as well.
  10. Cool completely before removing from the pan and slicing into 16 squares.


*If your granola doesn’t contain any cinnamon, add 1/4 tsp for more of a “graham cracker” like flavor.

Keywords: gluten free, summer, chocolate, blondie, baking, healthy, dairy free, marshmallow