Description
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!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F. Line an 8×8″ pan with parchment paper and/or grease with nonstick spray.
- With a hand mixer, beat together the applesauce, SunButter, coconut sugar, and cane sugar.
- Add the vanilla and mix again until well combined.
- In a blender, grind the granola to a fine crumb.
- 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.
- Press 2/3 of this mixture into the bottom of the baking pan. Set aside the rest.
- Evenly spread the mini marshmallows and chocolate chips on top of the cookie layer.
- 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).
- Bake for 25-28 minutes at 350°F until the marshmallows are golden brown on top and the cookie is slightly browned as well.
- Cool completely before removing from the pan and slicing into 16 squares.
Notes
*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