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Say hello to your new favorite summertime, anytime, dessert — S’mores Cookie Bars!

S'mores Cookie Bars

For months I have been talking about making a s’more dessert and I finally did it. This recipe is basically all the classic, delicious flavors of a s’more mixed with my Perfect Paleo Chocolate Chip Cookies in a bar and I am thrilled with how they turned out.

here’s what you’ll need:

  • Graham Crackers (to keep these Grain-Free or Gluten-Free, you can use Pamela’s Grain Free Graham Style Cracker)
  • Dairy-Free Dark Chocolate Chips (to keep this recipe dairy-free but feel free to swap to your preference)
  • Mini Marshmallows
  • All of the Typical Cookie Ingredients (vanilla extract, coconut sugar, etc. all listed below!)
S'mores Cookie Bars

step one: prep your pan and start your base

While preheating your oven, it is important to get your pan prepped to make removing your baked bars easier. Using parchment paper, you will create a sling in your 9×9 pan. Next, line the bottom of the pan with the graham cracker squares.

step two: make the cookie layer

Next, you’ll make your cookie base by combining all of your cookie basics then folding in chocolate chips (I like to use a combo of mini and regular-sized), marshmallows, and crushed graham crackers.

S'mores Cookie Bars

step three: add the cookie mixture to pan and bake

After adding the cookie mixture in the pan, for aesthetic reasons, I like to additionally press in some extra marshmallows and chocolate chips into the top of the cookie mixture to make it extra pretty! Next, bake until golden brown and center is cooked (tenting with foil if browning too quickly).

step 4: let cool, slice, and enjoy!

Once baked, removed from the oven and let cool in the pan (sprinkling with Maldon if preferred). Using the sling, remove from the pan, slice, and dig in.

S'mores Cookie Bars

These S’mores Cookie Bars are the perfect treat to have while hosting, to bring to a friend’s gathering, or to have for school lunches once school is back in session. No matter when you make these, they are sure to be a hit and I cannot wait for you to enjoy as much as my family does!

Looking for another delicious dessert? Try my Brown Sugar “Pop-Tart” Cookies!

S'mores Cookie Bars
5 from 3 votes

S’mores Cookie Bars

Total: 1 hour 10 minutes
Servings: 12 Bars


For the Bottom Layer:

  • About 12 graham cracker squares

For the Cookie Layer:

  • 2 tsp pure vanilla extract
  • 1 large egg room temperature
  • ½ cup coconut sugar
  • ¼ cup liquid coconut oil can also sub avocado oil
  • ¼ cup maple syrup
  • ½ tsp ground cinnamon
  • 1 ½ cups almond flour
  • 3/4 cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 cup dairy-free dark chocolate chips (sub regular chocolate chips if preferred; I also like to use a mixture of mini chocolate chips and regular sized!)
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers about 8 sheets (I put in a zip top bag and crush with the bottom of a heavy skillet until a coarse powder consistency)
  • Maldon salt optional for topping


  • Preheat the oven to 350℉ and line 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
  • Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly. Set aside.
  • In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.
  • Add the cinnamon, almond flour, tapioca, baking soda, and kosher salt. Using a rubber spatula, stir until just combined and smooth. Fold in the chocolate chips, marshmallows, and crushed graham crackers.
  • Evenly distribute the dough on top of the graham crackers and carefully press flat into an even layer over the graham crackers. For ascetic reasons, I like to press in some additional mini marshmallows and chocolate chips if desired… it just makes it look prettier so you can see what’s inside the bars from the top.
  • Transfer to the oven and bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
  • Allow to cool completely, about 45 minutes, before lifting bars out of pan to cutting into squares. Sprinkle with Maldon salt, if desired, while cooling.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 12 Bars

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. What, if anything, would you recommend to substitute the egg? My son is allergen to dairy and egg but LOVES smores! I want to make these for his birthday! 🙂

  2. 5 stars
    Made these earlier this week and oh my goodness…..soooooo good! Can’t wait for family to visit during the holiday season and we serve these!

  3. Can you freeze these? Going on a family vacation and would like to make this week and freeze for the trip.

  4. 5 stars
    I made these for a Fourth of July BBQ, and they were the talk of the party! When I brought them out from the kitchen, I didn’t even make it to the table to set them down before folks were grabbing them off the plate!

  5. Looking forward to making these for the fourth! I have almond flour, but not tapioca. Is it okay to substitute with all-purpose flour or will that change the texture? I know it will no longer be gluten free, but that isn’t an issue. Thank you!

    1. Hi Annie-
      Tapioca flour has a lower protein content, and produces a chewy and dense texture when used in baking compared to the light and airy texture produced by all-purpose flour. In combination with the almond flour, the tapioca flour makes the texture perfect!! I don’t recommend straying from the recipe much here.

  6. Hi Alex- are you sure the recipe measurements are correct? My mixture is dry and crumbly and I triple check my measurements! I did use cassava flour instead of almond, could that be the reason?

    1. Definitely the reason it didn’t work out. Cassava and Almond flour absorb liquid very differently and I don’t recommend Cassava for baking in general (personal preference). I do like it for breading chicken/dusting fish for frying– but not in baking.