Description
These deliciously molten and gooey vegan s’mores cookie bars are layered with a cinnamon graham crackers, one bowl chocolate chip cookie dough, vegan milk chocolate, gooey vegan marshmallow fluff!!! They’re like a campfire in bar form, without the eggs, dairy, and gelatin!
Ingredients
Scale
Cookie Layer (adapted from my Simple Vegan Chocolate Chip Cookies):
- 10 tbsp (144 g) melted vegan butter
- 1 heaping tbsp dairy-free yogurt
- 1 cup (200 g) granulated sugar
- 1/2 cups (100 g) packed light brown sugar
- 1 tbsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 2 cups + 1 tsp (264 g) all-purpose flour OR gluten-free 1:1 baking flour*
- 3 tbsp dairy-free milk, optional
- 2 cups vegan chocolate chips and/or chopped dark chocolate
- 1 cup mini vegan marshmallows
- 1/2 cup crushed vegan graham crackers
S’mores cookie bar layers:
- 8-10 vegan graham crackers (homemade or store-bought)
- 1 6-ounce jar vegan marshmallow fluff (I use Dandy’s)
Instructions
- Prep: Preheat the oven to 350. Grease and line an 9×9″ baking dish with parchment paper. Set aside.
- Make the cookie dough base: In a large bowl, whisk together the vegan butter, brown sugar, sugar, dairy free yogurt, and vanilla extract until combined. Then add in the dry ingredients (flour, baking soda, and sea salt), and use a rubber spatula to mix the flour into the wet ingredients until there are almost no more dry streaks. Add in the chopped chocolate and chocolate chips, along with the crushed graham crackers and mini marshmallows. Fold again until the chocolate chips are just mixed into the dough.
- Assemble: Layer a single layer of graham crackers on the bottom of the pan. I use about 8 with the Once Again brand. Then press half of the dough on top of the graham crackers to form the bottom cookie layer. Spread the jar of vegan marshmallow fluff on top. The finish by pressing the remaining cookie dough layer on top, and pressing down the cookie dough along the edges to encase the s’mores layers inside. This prevents the marshmallow from seeping out. Press crumbled graham crackers and more mini marshmallows on top if desired.
- Bake: Place into the oven to bake for 30-32 minutes, or until lightly golden on top.
- Cool: Remove the cookie bars from the oven and let the s’mores bars rest for 20 minutes. Then use a clean kitchen knife to slice and serve. Wipe the knife in between each slice for a cleaner cut.
- Serve and enjoy! Store any leftover in an airtight container for up to 5 days at room temperature or 3 months in the fridge. Heat the bars in the microwave for 15-20 seconds to melt the marshmallow again.
Notes
See blog post for all tips and tricks!