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S'mores Cookie Bars
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5 from 3 votes

S’mores Cookie Bars

Total Time1 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.