Gluten Free S’mores Cookie Bars
These Gluten Free S’mores Cookie Bars deliver gooey, chocolatey, campfire-style joy in a soft cookie bar that’s perfect for parties, bake sales, or cozy nights at home.
Equipment
- Mixing Bowls
- Electric Mixer
- 8x8-inch Baking Pan
- Parchment or foil
- Spatula
Ingredients
- 113 g unsalted butter softened
- 100 g light brown sugar
- 40 g granulated white sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 165 g gluten free flour blend with xanthan gum
- 110 g gluten free graham crackers ground into crumbs
- 10 g cornstarch
- 2 tsp milk powder optional
- 0.5 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp kosher salt
- 120 g marshmallow fluff
- 100 g chocolate chips
Instructions
- Grind gluten free graham crackers into fine crumbs. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment or foil. Lightly grease.
- In a bowl, whisk together ground graham crackers, gluten free flour, cornstarch, milk powder, baking powder, cinnamon, and salt. Set aside.
- Cream butter, brown sugar, and white sugar until light and fluffy. Scrape down sides as needed.
- Beat in the egg, yolk, and vanilla extract until well combined.
- Add dry ingredients to the wet, mixing on low just until combined. Chill dough for 20–30 minutes.
- Press two-thirds of the dough into the prepared pan to form an even base.
- Spread marshmallow fluff over the base. Sprinkle with chocolate chips.
- Flatten small pieces of remaining dough and layer on top. It’s okay if some fluff shows through.
- Bake for 28–32 minutes, rotating halfway through. Top should be golden and edges set.
- Cool completely. For clean cuts, chill in freezer 10–15 minutes before slicing with a greased knife.
Notes
Always chill dough before assembling. Use parchment for easy removal. Don’t sub marshmallows — use fluff for best texture.