Gluten Free S’mores Cookie Bars

Gluten Free S’mores Cookie Bars bring campfire magic indoors! Graham cracker cookie base, gooey marshmallow, melty chocolate. Easy to bake gluten free!

Remember sitting around a campfire trying to get that marshmallow perfectly golden without setting it on fire? Yeah, me neither—mine always ended up either barely warm or completely charred! That’s partly why I fell in love with these Gluten Free S’mores Cookie Bars.

All the nostalgic flavors of summer nights and sticky fingers, but you get to make them in your kitchen with zero fire hazards.

I first made these on a rainy Saturday when my kids were begging for s’mores but the weather wasn’t cooperating. Instead of disappointing them, I raided my pantry and created these Gluten Free S’mores Cookie Bars. The graham cracker cookie base stays soft and chewy, the marshmallow fluff gets all gooey and sweet, and the chocolate chips melt into pockets of pure happiness.

What makes these nut and gluten free desserts so special is how simple they are to throw together. If you’re new to gluten-free baking or just need something that doesn’t require a million steps, this is your recipe. It’s honestly one of those cheap gluten free desserts that tastes way more expensive than it actually is.

Whether you’re craving a taste of summer in December or just want to satisfy that chocolate-marshmallow craving without lighting up the grill, these bars deliver every single time.

Gluten Free S’mores Cookie Bars Ingredients

• 113 grams (½ cup) unsalted butter, at room temperature
• 100 grams (½ cup packed) light brown sugar
• 40 grams (3 tablespoons) granulated white sugar
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 165 grams (1⅓ cups) gluten-free flour (with xanthan gum)
• 110 grams (1 cup) ground gluten-free graham crackers
• 10 grams (1 tablespoon) cornstarch
• 2 teaspoons milk powder (optional but recommended)
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 120 grams (½ cup) marshmallow fluff
• 100 grams (⅔ cup) chocolate chips

Instructions

Step 1: Place your gluten-free graham crackers in a food processor or blender and pulse until they’re finely ground. No food processor? No problem—just put them in a ziplock bag and crush them with a rolling pin until they’re as fine as sand. This step is key for getting that authentic s’mores flavor in these gluten free s’mores cookie bars.

Step 2: In a medium bowl, whisk together the ground gluten-free graham crackers, gluten-free flour, cornstarch, milk powder (if you’re using it), cinnamon, salt, and baking powder. Set this aside while you work on the wet ingredients.

Step 3: In the bowl of your stand mixer fitted with the paddle attachment (or use a hand mixer), cream the room temperature butter, light brown sugar, and white sugar for about 5 minutes. You want it light and fluffy—this is what gives you those perfect chewy Gluten Free S’mores Cookie Bars! Halfway through, stop the mixer and scrape down the sides of the bowl and paddle to make sure everything’s incorporating evenly.

Step 4: Once your butter mixture is nice and fluffy, add the egg, egg yolk, and vanilla. Mix for 30 seconds, then stop to scrape down the sides and paddle again. Continue mixing for another 30 seconds until everything’s well combined and smooth.

Step 5: With your mixer on low speed, gradually add the dry ingredients. Mix until just combined, making sure to scrape down the sides so all those graham cracker bits get incorporated. The dough will be quite soft—that’s exactly what you want!

Step 6: Here’s the important part: cover the bowl and pop it in the fridge for 20-30 minutes. This chilling time makes the dough easier to work with and helps these easy things to bake gluten free turn out perfectly.

Step 7: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 8: Press about two-thirds of the chilled dough into the bottom of your prepared pan in an even layer. Don’t worry if it’s not perfect—rustic is part of the charm!

Step 9: Dollop the marshmallow fluff over the cookie base and gently spread it, leaving about a half-inch border around the edges. Sprinkle the chocolate chips evenly over the marshmallow layer.

Step 10: Crumble or drop small pieces of the remaining dough over the chocolate chips. It won’t cover everything completely, and that’s okay—you want some of that gooey marshmallow and chocolate peeking through!

Step 11: Bake for 25-30 minutes, until the top is golden brown and the edges are set. The center might look slightly underdone, but it’ll firm up as it cools. Let the bars cool in the pan for at least 15 minutes before using the parchment overhang to lift them out and slice.

Why This Gluten Free S’mores Cookie Bars Recipe Works

The secret to perfect gluten free s’mores cookie bars lies in understanding how gluten-free flours behave differently than wheat flour. According to research on gluten-free baking science, using a blend that includes xanthan gum helps mimic the structure that gluten normally provides, giving you Gluten Free S’mores Cookie Bars that hold together beautifully.

The graham cracker base does double duty here—it adds authentic s’mores flavor while also contributing to the texture. When ground finely and combined with the gluten-free flour blend, it creates a sturdy foundation that can support all that marshmallow and chocolate without falling apart.

Chilling the dough isn’t just a suggestion—it’s essential. Room temperature gluten-free dough can be sticky and difficult to work with. Those 20-30 minutes in the fridge transform it into something manageable, making assembly a breeze instead of a frustrating mess.

The combination of a whole egg plus an extra yolk creates the perfect texture. That extra yolk adds richness and helps bind everything together, which is especially important in gluten-free baking where you don’t have gluten doing that work for you.

Substitutions & Swaps

Graham Crackers: Any gluten-free graham cracker brand works beautifully here. I’ve used Kinnikinnick, Pamela’s, and store brands with great results. You’ll need about 8-10 full crackers to get 110 grams when ground.

Flour Blend: Make sure your gluten-free flour blend contains xanthan gum. If yours doesn’t, add ¾ teaspoon of xanthan gum to prevent crumbly bars. I love Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure for these nut and gluten free desserts.

Butter: For dairy-free s’mores bars, use your favorite vegan butter (Earth Balance or Miyoko’s work great). Make sure it’s the stick form, not the spreadable tub kind, and let it come to room temperature just like regular butter.

Milk Powder: This ingredient is optional but really does improve the texture and adds a subtle richness. If you’re dairy-free, omit it entirely—the bars will still be delicious! Non-dairy milk powder doesn’t work as well here.

Marshmallow Fluff: Jet-Puffed is naturally gluten-free and works perfectly. If you can’t find marshmallow fluff, you can use about 2 cups of mini marshmallows instead, though the texture will be slightly different.

Chocolate Chips: Semi-sweet chocolate chips are classic, but milk chocolate or dark chocolate work too. For a fun twist, try a mix of milk and dark! Just check labels to ensure they’re gluten-free—most major brands like Nestlé and Ghirardelli are safe.

Eggs: If you need egg-free bars, this recipe is trickier to adapt. Your best bet is using a commercial egg replacer designed for baking (like Bob’s Red Mill), though the texture may be slightly different.

Troubleshooting Tips

Bars are too crumbly: This usually means the dough wasn’t chilled long enough or your flour blend needs xanthan gum. Next time, chill for the full 30 minutes and check your flour ingredients.

Marshmallow leaked out the sides: Make sure you’re leaving that half-inch border when spreading the fluff, and press the bottom layer of dough all the way to the edges to create a seal.

Top layer is browning too quickly: Your oven might run hot. Try reducing the temperature to 325°F and baking a few minutes longer. Also, check that your oven rack is in the center position.

Dough is too sticky to work with: Pop it back in the fridge for another 10-15 minutes. Gluten-free dough needs adequate chilling time, especially on warm days. You can also lightly dampen your hands when pressing the dough into the pan.

Bars are too soft even after cooling: They likely needed a few more minutes in the oven. The edges should be golden and set. Remember, they’ll firm up significantly as they cool, so give them at least 30 minutes at room temperature.

Can’t spread marshmallow fluff easily: Warm your marshmallow fluff container in the microwave for about 10 seconds—it’ll spread much more easily. Just don’t overheat it!

Storage & Meal Prep

These gluten free s’mores cookie bars keep beautifully at room temperature in an airtight container for up to 4 days. The marshmallow stays soft and gooey, while the cookie base maintains its chewy texture. Just layer parchment paper between stacked bars to prevent sticking.

For longer storage, refrigerate them for up to a week. They’re actually delicious straight from the fridge if you like a firmer, chewier texture. Just let them sit at room temperature for 10 minutes before serving if you prefer them softer.

Want to prep ahead? You can make the dough up to 2 days in advance and keep it refrigerated. Just let it sit at room temperature for about 10 minutes before assembling if it’s too firm to work with.

These bars freeze exceptionally well for up to 3 months. Cut them into individual portions, wrap each bar in plastic wrap, then place them all in a freezer-safe bag. Thaw at room temperature for about an hour, or pop a frozen bar in the microwave for 15-20 seconds for that fresh-baked warmth.

Planning a party? These easy things to bake gluten free can be made the day before. They actually taste even better the next day as the flavors meld together!

Serving Suggestions

I love serving these gluten free s’mores cookie bars slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm, gooey bar and cold ice cream is absolutely magical. A drizzle of chocolate sauce takes it over the top!

For a fun presentation, cut them into small squares and serve on a rustic wooden board alongside fresh strawberries and whipped cream. It’s perfect for casual gatherings where you want something special but not fussy.

These Gluten Free S’mores Cookie Bars make fantastic lunchbox treats for kids (and adults!). They’re sturdy enough to pack without falling apart, and who doesn’t love finding a s’mores bar in their lunch? Just wrap individually in parchment paper or plastic wrap.

Coffee pairing alert: These are phenomenal with a strong cup of coffee or a cozy hot chocolate. The bitter notes complement the sweet marshmallow and chocolate beautifully.

Looking for more crowd-pleasing gluten-free options? Try pairing these with some savory easy gluten-free chicken taquitos for a balanced party spread. Sweet and savory always wins!

For breakfast (don’t judge!), warm up a bar and enjoy it with your morning coffee. Life’s too short not to eat dessert for breakfast sometimes.

Fun Variations

Peanut Butter S’mores Bars: Swirl 3 tablespoons of creamy peanut butter into the marshmallow fluff before spreading. It adds a whole new dimension of flavor! Just note these won’t be nut-free anymore.

Dark Chocolate Raspberry: Use dark chocolate chips and scatter ¼ cup of freeze-dried raspberries over the marshmallow layer. The tart berries cut through the sweetness perfectly.

Salted Caramel Twist: Drizzle 2 tablespoons of caramel sauce over the marshmallow layer before adding chocolate chips, then sprinkle with flaky sea salt. Trust me on this one!

Extra S’moresy: Add ½ cup of mini marshmallows to the top layer of crumbled dough. They’ll toast slightly in the oven for that authentic campfire vibe.

White Chocolate Strawberry: Swap the chocolate chips for white chocolate chips and add ⅓ cup of chopped freeze-dried strawberries. It’s like summer in a pan!

Nutella Lovers: Dollop small spoonfuls of Nutella over the marshmallow layer along with the chocolate chips. Just note this makes them no longer nut-free.

Mint Chocolate: Use mint chocolate chips instead of regular, or add ¼ teaspoon peppermint extract to the cookie dough. Perfect for the holidays!

Gluten Free S’mores Cookie Bars FAQs

Final Thoughts

There’s something wonderfully nostalgic about s’mores that brings out the kid in all of us. These Gluten Free S’mores Cookie Bars capture that magic without requiring a campfire, perfect marshmallow-roasting skills, or even good weather. Just your oven, simple ingredients, and about an hour from start to finish.

I love how these nut and gluten free desserts prove that dietary restrictions don’t mean missing out on classic treats. Whether you’re newly gluten-free and mourning your favorite desserts, or you’ve been at this for years and just want something easy and delicious, these Gluten Free S’mores Cookie Bars deliver.

They’re forgiving enough for beginners but impressive enough to serve at gatherings. Kids love them, adults love them, and honestly, I’ve never met anyone who doesn’t light up when they take that first gooey, chocolate-marshmallow bite.

If you’re looking for more easy things to bake gluten free, you’re in the right place. Browse around for more simple recipes that’ll make your gluten-free kitchen feel less restrictive and more like an adventure. And if you try these bars, I’d love to hear what you think!

Now excuse me while I go sneak another bar from the pan. Quality control is important, right?

Need More Easy Gluten-Free Recipes?

If you loved how simple these s’mores bars came together, you’ll definitely want to check out this easy protein gluten-free bread recipe. It’s another beginner-friendly recipe that proves gluten-free baking doesn’t have to be complicated or intimidating!