Gluten Free Smores Cookie Bars

Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. A few weeks ago, I met a kind stranger in an online gluten free cooking group who shared this recipe for Gluten Free S’mores Cookie Bars. Her warmth and curiosity reminded me how food bridges distance and difference. Try it and tell me — isn’t it beautiful how food can turn strangers into friends?

Why You’ll Love This Gluten Free Smores Cookie Bars

You’ll adore these Gluten Free S’mores Cookie Bars because they’re gooey, chocolatey, and bursting with that nostalgic campfire flavor—without the smoke or sticky fingers. Simple to make and perfectly indulgent, they strike the balance between cozy comfort and easy baking. Whether you’re whipping them up for a bake sale, potluck, or family movie night, these gluten free dessert bars are guaranteed to bring smiles every single time.

Ingredients Detailed

113 g unsalted butter – soft and creamy, the base for rich cookie dough.
100 g light brown sugar – adds caramel notes and chewiness.
40 g granulated white sugar – balances sweetness and texture.
1 large egg + 1 egg yolk – for moisture and structure.
1 tsp vanilla – a warm, aromatic background note.
165 g gluten free flour (with xanthan gum) – the structure of the cookie bar.
110 g ground gluten free graham crackers – brings that classic S’mores flavor.
10 g cornstarch – helps keep the bars tender.
2 tsp milk powder (optional) – adds a hint of creaminess and enhances browning.
½ tsp baking powder – gives a gentle lift.
½ tsp ground cinnamon – a subtle warmth that deepens the graham flavor.
½ tsp kosher salt – balances sweetness and enhances flavor.
120 g marshmallow fluff – soft, gooey, and perfectly melty.
100 g chocolate chips – because no S’mores dessert is complete without chocolate.

Directions (Step-by-Step Cooking Guide)

Step 1: Prepare the base. Grind your gluten free graham crackers into fine crumbs using a food processor, blender, or a bag and rolling pin. You’ll need about 110 grams, roughly 1 cup of crumbs.
Step 2: Mix the dry ingredients. In a bowl, combine the graham cracker crumbs, gluten free flour, cornstarch, milk powder (if using), cinnamon, salt, and baking powder. Stir gently to blend and set aside.
Step 3: Cream butter and sugars. In a mixer, beat the butter, light brown sugar, and white sugar together until the mixture is pale and fluffy. This step adds air, giving your cookie base that perfect soft bite. Stop midway to scrape down the sides.
Step 4: Add the eggs and vanilla. Beat in the egg, yolk, and vanilla until smooth. The dough should smell sweet and buttery — like graham crackers fresh from the oven.
Step 5: Combine the dry ingredients. Reduce your mixer speed to low and add the dry mixture gradually. Mix just until combined; don’t overwork it. The dough will feel soft but not sticky.
Step 6: Chill the dough. Let the dough rest in the fridge for about 20–30 minutes. Chilling helps it firm up, making it easier to handle during assembly.
Step 7: Assemble the layers. Preheat your oven to 350°F. Line an 8×8-inch baking pan with foil or parchment, leaving some overhang for easy removal, and lightly spray with non-stick spray. Press about two-thirds of the chilled dough evenly into the pan to form the base.
Step 8: Add the filling. Gently spread the marshmallow fluff over the base (warming your spoon in hot water helps). Sprinkle the chocolate chips evenly across the fluff — don’t be shy with them!
Step 9: Top it off. Flatten small portions of the remaining dough and lay them over the chocolate-marshmallow layer. It’s okay if some marshmallow peeks through — those golden pockets will look amazing once baked.
Step 10: Bake. Place the pan in the center rack and bake for about 28–32 minutes, rotating halfway through. The top should be golden brown, and the marshmallow slightly puffed.
Step 11: Cool and slice. Let the bars cool completely on a wire rack. For the cleanest cuts, freeze for 10–15 minutes before slicing. A little spray of nonstick on your knife keeps things neat.

Cultural or Technique Note

These Gluten Free S’mores Cookie Bars are a fun twist on a beloved American campfire classic. Instead of balancing gooey marshmallows on sticks, this version turns the same nostalgic flavors into an oven-friendly dessert that’s simple and accessible. It’s a perfect example of how gluten free baking can still feel indulgent and completely satisfying.

Serving Suggestions

• Enjoy slightly warm with a scoop of vanilla ice cream. The contrast between the melty chocolate and cold ice cream makes each bite taste like a fancy dessert sundae — rich, sweet, and nostalgic.
• Pack in lunch boxes for a sweet afternoon treat. These bars travel well and hold their shape once cooled, making them a perfect pick-me-up during the day.
• Serve at summer picnics or bake sales. Their gooey texture and familiar flavor always draw a crowd — and no one will even realize they’re gluten free.
• Pair with coffee or hot cocoa for cozy evenings. The buttery graham flavor and warm cinnamon notes make these bars the perfect companion to your favorite mug.
• Turn them into dessert sandwiches. Place a scoop of ice cream between two small bars and freeze for an extra special frozen treat.
• Crumble them over yogurt or ice cream. The cookie texture adds crunch and sweetness that’s irresistible.

Pro Tips for Success

• Chill the dough. A short rest in the fridge helps the cookie base hold its shape and makes layering the marshmallow fluff easier.
• Warm your spoon or knife to spread the fluff. A quick dip in hot water keeps the marshmallow from sticking and makes it glide across the dough.
• Use a mix of dark and milk chocolate. The balance of deep cocoa flavor and creamy sweetness gives the bars that authentic campfire S’mores richness.
• Don’t rush the cooling time. Letting the bars set completely ensures clean slices and a chewy, not crumbly, texture.
• For picture-perfect slices, freeze for 10–15 minutes before cutting. A sharp knife with a light spray of nonstick oil makes clean cuts through the sticky layers.
• Always use certified gluten free ingredients. Especially your graham crackers and flour blend — this guarantees they’re safe and fully gluten free.
• Add a sprinkle of flaky sea salt. A light touch before baking enhances the sweetness and gives each bite that sweet-salty balance.

Common Mistakes to Avoid

⚠️ Overbaking: These bars bake quickly, and a few extra minutes can make them dry. Pull them from the oven once the top turns golden and the edges look set.
⚠️ Skipping the chill: Warm dough will be too sticky and hard to spread evenly. Even a short chill makes all the difference.
⚠️ Cutting too soon: The marshmallow layer needs time to firm up; slicing too early will create a sticky mess. Patience pays off!
⚠️ Using marshmallows instead of fluff: Regular marshmallows melt into sugar syrup in the oven — you’ll lose the texture and taste that make these bars special.
⚠️ Uneven layering: Take your time pressing the dough into the pan evenly. This helps the bars bake consistently and look neat when cut.
⚠️ Skipping the foil or parchment lining: These bars are gooey! Lining the pan makes lifting them out so much easier.

Storage & Reheating

Fridge: Store your S’mores Cookie Bars in an airtight container for 3–4 days. They’ll stay soft and chewy, with the chocolate keeping its shine.
Freezer: These bars freeze beautifully for up to 2 months. Stack them with parchment between layers to keep them from sticking.
Reheat: To enjoy them warm again, heat briefly in the microwave or oven on low, or simply let them come to room temperature. The marshmallow softens perfectly as they warm.
Tip: If you’re serving them at an event, slice ahead of time and keep chilled until just before serving — it makes them easier to handle.

Frequently Asked Questions

Can I make this recipe with Marshmallows?
No, marshmallows will melt down completely in the oven and lose their texture. Marshmallow fluff or creme is specially made to hold up under heat, creating that gooey middle you want.

How can I store my S’mores Cookie Bars?
Keep them at room temperature in an airtight container for up to 5 days. For longer storage, freeze them in layers with parchment between each bar.

Is Marshmallow Fluff gluten free?
Yes! Both Marshmallow Fluff and Marshmallow Creme are gluten free, kosher, and made in a peanut- and tree-nut–free facility — a safe and sweet choice for gluten free and nut free desserts.

I can’t find gluten free graham crackers. What could I use instead?
If your store doesn’t carry them, try finely ground gluten free shortbread cookies or even gluten free sugar cones. The flavor and texture will still capture that toasty graham feel.

Can I make this recipe with regular all-purpose flour?
Absolutely. If you’re not baking gluten free, use 145 grams of regular flour and traditional graham crackers. The results are just as delicious — though those with dietary needs will appreciate the gluten free version just as much.

Closing Paragraph

These Gluten Free S’mores Cookie Bars are everything you love about the classic campfire treat — just easier, cozier, and perfect for sharing. With their buttery cookie base, gooey marshmallow center, and melty chocolate topping, they bring comfort to every bite. Try them once, and they’ll become a go-to gluten free dessert for potlucks, bake sales, or quiet nights in.

Final Thoughts

I still remember the first time I pulled these out of the oven — the smell alone made everyone wander into the kitchen. They’re the kind of dessert that makes you smile before you even take a bite. Whether you serve them chilled or just barely warm, they always taste like happiness.