This post is all about Vegan S’mores Cookie Bars

A quick and easy treat that puts a spin on the classic

S’mores are a favorite campfire treat that are practically world famous now. People love them and their classic element. Roasting those marshmallows over an open fire, placing it on the chocolate, and pressing two graham crackers together. Oh, and don’t forget the arguments about how well done the marshmallow should be. That’s even more classic.

Well, what if you could have them anytime you want and in cookie bar form? These bars are so incredibly easy to throw together and perfect for sharing. They hardly take any time before you can sit back with a glass of chilled (almond) milk and bite into a piece of dessert heaven.

Make this s’mores gluten free vegan cookie bar recipe for any event

These would be perfect for summer parties by the pool, weekend get togethers, holidays, and so much more. Those that have allergies or prefer eating healthy will love that they don’t have dairy, nut, eggs, or gluten. Everyone else will just enjoy them because they are so irresistible!

FAQS for how to make these cupcakes:

Can I make this into a full size 13×9 pan?

Absolutely, this recipe works really well with doubling the ingredients. I you are unfamiliar with how to double a recipe there are some calculators online that can help. 

What are s’mores cookie bars?

S’mores cookie bars are a treat inspired by the well-known camping dessert, a s’more. Instead of putting a roasted marshmallow and some milk chocolate between two pieces of graham cracker, this treat turns those ingredients into a baked delight.

Ingredients and substitutions for vegan ‘smores bars

Dark Brown Sugar:

You can use unrefined coconut sugar for this recipe but the texture and flavor will be a bit different. I used unbleached dark brown sugar with great results.

Gluten Free 1 to 1 Flour:

For gluten free use a flour blend that is made to measure 1 to 1 Bob’s Red Mill makes a great one that you can buy on Amazon. All-purpose unbleached flour works perfectly well for this recipe if you aren’t gluten free. If you’d like to use cake flour for an even lighter texture that’s a great option too. 

Full-Fat Coconut Milk:

This adds a bit of liquid to hold the cookie dough together without adding too much water, which can dry a cookie out. 

Vegan Butter:

I used Miyokos Vegan Butter but there are plenty of brands available today without dairy. Try to avoid the spreadable or whipped butters because they will have a higher water content. That can change the texture of the final result.  

Sea Salt & Vanilla Extract:

For flavor of course.

Cinnamon:

To help give that reminiscent taste of graham crackers.

Dairy Free Semi-Sweet Chocolate Chips or Dairy Free Milk Chocolate:

In this recipe I used Semi-Sweet chocolate because that is what I prefer but you can purchase vegan milk chocolate from Amazon or your local store. That’s if you want to go even more classic. The recipe calls for chocolate chips but a chopped up chocolate bar will also work nicely. You can get vegan milk chocolate bars on Amazon as well.

Vegan Marshmallows:

There are only a few brands of these available that I know of, Dandies or Trader Joes brand. Both work well in this recipe. You can choose the large ones and tear them up or buy the small ones. You can find vegan marshmallows on Amazon as well.

How to make vegan s’mores cookie bars

Step one is to mix the butter and sugar together. A standing mixer is ideal but you can do this with a hand mixer or simple a bowl and a spatula.

After that you’ll want to add the coconut milk, baking powder, and flavor ingredients. Mix it all together well and then it’s time for the flour. Mix in the flour a little at a time and you’ll start to see the dough coming together into a thick cookie dough.

Now it’s time to bake the base (I also call it the butt). It only needs a few minutes in the oven, about 10. This helps get the base mostly cooked before piling on the topping layer. When the top of the base starts to look all toasty you’ll pull it out and let it cool for a second. 

While the base was cooking you’ll have stood there like a 5-year-old playing with their food. You’ll be crumbling up the rest of the dough into little clumps and adding the marshmallows and chocolate of your choice. (By the way, if you have a 5-year-old this is a great recipe to make with kids.)

When the base is out of the oven and you have your crumble mix, pile it on. It doesn’t need to be perfect. The oven will do the heavy lifting and melt it all together into a solid bar. 

Now bake it until the marshmallows start to get toasted on top and the chocolate is all melted. It should only take about 12 minutes and it will look amazing. After that, pull it out and let them cool so no one burns their mouth. Of course, it’s unlikely you’ll be able to wait so just don’t blame me when you scorch your lips with hot marshmallow because you just couldn’t wait.

Some helpful things for making these cupcakes

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