Gluten Free S’mores Chocolate Bars: Best Gluten Free S’mores Cookie

Indulge in the ultimate treat with these Gluten Free S’mores Chocolate Bars! A perfect blend of gooey marshmallow, rich chocolate, and crunchy gluten-free graham crackers, all wrapped up in a delicious cookie bar. Whether you’re gluten-free or just looking for a scrumptious dessert, these bars are sure to satisfy your sweet tooth.

Growing up, s’mores were always a highlight of summer campfires. The combination of melted chocolate, toasty marshmallows, and crispy graham crackers was pure magic. When I transitioned to a gluten-free diet, I thought those days were behind me. But with a little creativity and the right ingredients, I’ve brought back that nostalgic flavor in the form of these Gluten Free S’mores Chocolate Bars. Now, everyone can enjoy the classic taste of s’mores without the gluten!

Get ready to embark on a culinary adventure that brings the campfire classic into your kitchen. With simple ingredients and easy-to-follow steps, you’ll be whipping up a batch of these Gluten Free S’mores Chocolate Bars in no time.

What to Expect

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  • Time: Approximately 1 hour (including chilling and baking time)
  • Difficulty: Easy

Before You Begin

Before diving into the recipe, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure your butter and eggs are at room temperature for the best results.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Prepare the Graham Crackers: Place your gluten-free graham crackers in a food processor or blender and grind them up. Alternatively, place them in a ziplock bag and use a rolling pin to crush them as fine as possible.
   
   
   
   
   • Combine Dry Ingredients: In a small bowl, combine the ground gluten-free graham crackers, gluten-free flour, cornstarch, milk powder (if using), cinnamon, salt, and baking powder. Set aside.
   
   
   
   
   • Cream Butter and Sugars: In the bowl of your kitchen aid mixer fitted with the paddle attachment, place your room temperature butter, light brown sugar, and white sugar. Cream for 5 minutes, until light and fluffy. Halfway through, stop the mixer, scrape down the sides of the bowl and the paddle.
   
   
   
   
   • Add Eggs and Vanilla: Once your butter and sugar are light and fluffy, add your egg, egg yolk, and vanilla. Cream for 30 seconds, stop the mixer and scrape down the sides and paddle, and continue to mix for an additional 30 seconds.
   
   
   
   
   • Mix in Dry Ingredients: With the mixer running at a low speed, add your dry ingredients and mix to combine. Scrape down the sides to ensure all the dry ingredients get incorporated. The graham cracker cookie dough will be very soft.
   
   
   
   
   • Chill the Dough: Allow the dough to chill in your fridge for 20-30 minutes. This will make assembling the S’mores Cookie Bars easier.
   
   
   
   
   • Preheat Oven: Preheat your oven to 350˚F, and place a rack in the center of the oven. Line an 8×8 baking pan with foil, leaving some extra overhang. Spray with Non-Stick Spray or use parchment paper.
   
   
   
   
   • Assemble the Bars: Spread ⅔ of the cookie dough on the bottom of the pan using an offset knife or your fingers. Top with 120 grams of marshmallow fluff, spreading it out evenly but not all the way to the edges. Evenly sprinkle the marshmallow fluff with the chocolate chips. Use your hands to press the remaining cookie dough into thin disks and top the chocolate marshmallow layer with them.
   
   
   
   
   • Bake: Bake at 350F for 18 minutes, carefully rotate your baking pan and bake for an additional 10-14 minutes. The total baking time will be between 28-32 minutes. You want the cookie dough to be golden brown.
   
   
   • Cool and Cut: Remove the pan from the oven and allow it to fully cool on a wire rack. For easy cutting, freeze the gluten-free s’mores cookie bars for 10-15 minutes. This will set up the marshmallow cream and make it less sticky to cut.

Pointers for Perfection & How to Store

For the best results, make sure your butter and eggs are at room temperature before starting. This ensures a smooth and fluffy cookie dough. If you find the marshmallow fluff too sticky to spread, try heating up a spoon or offset knife with very hot water or a torch.

To store, keep the Gluten Free S’mores Chocolate Bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to a month.

If you’re looking for more gluten-free treats, check out this delicious recipe: Oat Flour Brownies Delicious Gluten Free

Gluten Free S’mores Chocolate Bars

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• Author: Helen Lois
• Total Time: 90
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

These Gluten Free Chocolate S’mores Cookies are epic. Unlike a standard vanilla s’mores cookie, these feature a rich, fudgy double-chocolate dough made with both Dutch-processed and regular cocoa powder. Packed with chopped gluten-free graham crackers, gooey marshmallows, and milk chocolate chunks, they deliver the nostalgic campfire flavor in a decadent chocolate cookie form.

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Ingredients

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— The Wet Ingredients —

1 cup salted butter, softened at room temperature

1/2 cup light brown sugar, packed

1 1/3 cups white granulated sugar

1 large egg + 1 large egg yolk

1 tablespoon vanilla extract

2 teaspoons instant coffee granules (dissolved in the vanilla)

— The Dry Ingredients —

1 1/2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum, or add 1/2 tsp)

1/2 cup unsweetened Dutch-processed cocoa powder

1/4 cup regular unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

— The Mix-ins —

1 cup milk chocolate, chopped into 1/2-inch pieces

1 cup gluten free graham crackers, chopped into 1/2-inch pieces

1 cup mini marshmallows

Extra marshmallows or chocolate for topping (optional)

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Instructions

1. Prep & Cream Butter: In a large bowl or stand mixer, cream together the softened butter, brown sugar, and white sugar on medium-high speed until light and fluffy (about 3–5 minutes). Do not skimp on this step.

2. Add Eggs & Flavor: Add the whole egg and the egg yolk. Beat until smooth. In a small bowl, dissolve the instant coffee granules into the vanilla extract, then pour this into the batter and mix until combined.

3. Mix Dry Ingredients: Add the gluten free flour, Dutch-processed cocoa powder, regular cocoa powder, baking soda, and salt. Mix by hand with a sturdy spatula or wooden spoon until fully combined. *The dough will be stiff.*

4. Add Mix-ins: Fold in the chopped milk chocolate, chopped graham crackers, and mini marshmallows until they are evenly distributed throughout the dough.

5. Chill Dough: Scoop the dough into a smaller bowl, cover with plastic wrap, and refrigerate for at least 1 hour. *Chilling is mandatory to prevent spreading.*

6. Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop & Bake: Scoop the chilled dough (about 2-3 tablespoons per cookie) onto the prepared baking sheets, spacing them apart. Bake for 10 minutes. *The center should still look soft and slightly underbaked.*

8. Cool: Remove from the oven and let the cookies cool on the baking sheet for at least 15 minutes. They will set and become chewy as they cool. Do not move them while hot, or they will fall apart.

9. Serve: Enjoy once the cookies have set but are still warm for the best gooey marshmallow experience.

Notes

Cocoa Blend: Using a mix of Dutch-processed and regular cocoa powder gives the cookies a deep, complex chocolate flavor and the perfect texture.

Coffee: The instant coffee intensifies the chocolate flavor without making the cookies taste like coffee.

Graham Crackers: Chop the graham crackers into decent-sized chunks so they don’t turn into dust in the mixer.

Don’t Overbake: Baking these until they look dry will result in hard cookies. Pull them out while the centers are still soft.

• Prep Time: 20
• Cook Time: 10
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 24
• Sodium: 140
• Fat: 11
• Saturated Fat: 7
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 1
• Protein: 2
• Cholesterol: 35

Your Burning Questions Answered!

Dig In & Enjoy!

There you have it—your very own batch of Gluten Free S’mores Chocolate Bars! These bars are perfect for sharing with friends and family, or just treating yourself to a delicious, gluten-free dessert. Enjoy the gooey, chocolatey goodness and savor every bite.

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