When you crave summer nostalgia with a modern, allergy-friendly twist, these Gluten Free S’mores Cookie Bars are truly a treat worth baking. With chewy layers reminiscent of classic cookies, pockets of gooey marshmallow, melty chocolate chips, and a satisfying graham cracker crunch — all in a single pan — this dessert captures the magic of campfire s’mores, minus the mess. Whether you’re dazzling guests at a potluck or seeking a sweet afternoon pick-me-up, these cookie bars unite beloved flavors with the wonderful bonus of being gluten free, so everyone at the table can indulge.

Gluten Free S'mores Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a lot of fancy ingredients to make unforgettable Gluten Free S’mores Cookie Bars — just a combination of pantry staples and a couple of special additions. Each ingredient plays a starring role to create deliciously chewy, sticky, golden bars that nobody will believe are gluten free!

Unsalted butter (113 grams): Softened, this gives the bars a rich, buttery foundation and helps everything hold together.
Light brown sugar (100 grams): Adds deep caramel notes and helps create that irresistible chewiness in the cookie dough.
Granulated white sugar (40 grams): Balances the brown sugar for the perfect sweetness and crisp edge.
1 large egg, plus 1 egg yolk: The combination of whole egg and yolk ensures a soft, tender crumb full of structure and richness.
Vanilla (1 teaspoon): Infuses warmth and enhances every other flavor in the pan.
Gluten Free Flour with xanthan gum (165 grams): The backbone for structure, so your bars aren’t crumbly — be sure your blend includes xanthan gum for best results.
Ground Gluten Free Graham Crackers (110 grams): For that signature s’mores taste, be sure to grind them fine for the perfect texture.
Cornstarch (10 grams): Helps tenderize the dough for soft, chewy bars.
Milk powder (2 teaspoons, optional): Rounds out the dough with a lovely richness, but you can skip it if you don’t have any on hand.
Baking powder (1/2 teaspoon): Gives the bars a gentle lift so they aren’t too dense.
Ground cinnamon (1/2 teaspoon): Just a hint, to deepen the cookie dough’s toasty flavor profile.
Kosher salt (1/2 teaspoon): Crucial for balancing sweetness and bringing out all the vibrant flavors.
Marshmallow Fluff (120 grams): This is your gooey center, so don’t skimp or try to substitute!
Chocolate chips (100 grams): Use good quality for those signature, melty ribbons threaded throughout every bite.

How to Make Gluten Free S’mores Cookie Bars

Step 1: Prepare the Graham Crackers

Start by grinding up your gluten free graham crackers. You can use a food processor or blender for a uniform, sandy texture, but if you love hands-on baking, slipping them in a ziplock bag and smashing with a rolling pin is very satisfying (and great for stress relief!). The finer you get them, the better they’ll blend into your cookie dough.

Step 2: Mix the Dry Ingredients

Combine the ground graham crackers with your gluten free flour, cornstarch, baking powder, cinnamon, salt, and milk powder if you’re using it. Whisk everything together to make sure all the leaveners and spices are evenly distributed, setting the bar up for perfect flavor and bite from top to bottom.

Step 3: Cream the Butter and Sugars

In the bowl of your stand mixer (or with a hand mixer and some patience), beat together the butter, light brown sugar, and white sugar for about five minutes. You’re looking for a light, fluffy, pale mixture. Stop the mixer halfway to scrape down the bowl — this step is key for chewy yet crisp-edged cookie bars!

Step 4: Add the Eggs and Vanilla

Add in the whole egg, extra egg yolk, and vanilla. Give everything a good, thorough mix — about 30 seconds, scrape, then another 30 seconds — until the batter looks smooth and glossy. The extra yolk brings a luxurious richness to your Gluten Free S’mores Cookie Bars that makes all the difference.

Step 5: Mix in Dry Ingredients

With your mixer on low, slowly add in the dry mixture. Scrape down the sides as needed to make sure every last bit is incorporated. The dough will be very soft and a bit sticky at this stage — that’s just right.

Step 6: Chill the Cookie Dough

Pop your bowl of cookie dough in the fridge for 20 to 30 minutes. This little rest helps thicken up the dough, so lining your pan and creating neat layers will be much easier (and less sticky overall!).

Step 7: Prep the Pan and Oven

While the dough chills, preheat your oven to 350 degrees Fahrenheit and line an 8 by 8 inch baking pan with foil. Leave a generous overhang for easy lifting later, and spray with non-stick spray. If you’re a parchment fan, that works too, but foil is a bit sturdier for wrangling gooey marshmallow after baking.

Step 8: Layer the Bottom Dough

Spread about two-thirds of the chilled cookie dough evenly across the pan for the base. Use an offset spatula or your fingers (damp fingers work wonders!) to push it right to the edges for a uniform, thick first layer.

Step 9: Add Marshmallow Fluff

Warm a spoon or offset spatula under very hot water, then use it to gently spread the marshmallow fluff over the dough. Don’t worry about reaching the very edge, as the fluff spreads out while baking. Evenness is your friend here, but rustic is good, too!

Step 10: Sprinkle on Chocolate Chips

Rain chocolate chips over the marshmallow layer, making sure no bite will be left without some chocolatey goodness. If you want extra drama, use a mix of milk and dark chocolate chips for a sweet-and-bitter combo.

Step 11: Layer the Remaining Cookie Dough

Grab bits of the remaining dough, flatten them gently in your hands, and patchwork them on top of the chocolate chips. Let the marshmallow and chips peek through — that gooey, patchy look is exactly what makes these Gluten Free S’mores Cookie Bars so visually tempting!

Step 12: Bake

Bake for 18 minutes, then rotate the pan to ensure even baking. Continue for another 10 to 14 minutes, watching for a golden brown cookie top and puffy marshmallow patches. The scent alone will fill your kitchen with summer magic.

Step 13: Cool Completely

Resist the urge to cut in right away! Let the pan cool completely on a wire rack. This patience protects the gooey filling and means your bars hold together (and won’t burn your fingers!).

Step 14: Slice and Serve

For super clean cuts, set the whole pan in the freezer for 10 to 15 minutes. The chilled goo and chocolate firm up just enough to slice with ease! Then, use the foil sling to carefully lift the slab and cut into squares for serving.

How to Serve Gluten Free S’mores Cookie Bars

Garnishes

For extra flair, drizzle with a touch more melted chocolate, sprinkle with flaky sea salt, or add more mini marshmallows to the top. A dusting of crushed gluten free graham crackers brings things full circle and looks brilliant on a serving platter.

Side Dishes

Pair these decadent treats with cool accompaniments: a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a crisp fruit salad (think strawberries and blueberries for a summery vibe). They also shine alongside a tall glass of cold milk or a mug of hot cocoa for that classic s’mores satisfaction.

Creative Ways to Present

Pack squares into a picnic basket, wrap them individually for lunchbox surprises, or pile high on a rustic wooden board for a party. If you’re serving at a festive event, thread squares onto skewers for “cookie bar pops,” or stack them for a dramatic, tiered dessert centerpiece!

Make Ahead and Storage

Storing Leftovers

Once cooled and sliced, store Gluten Free S’mores Cookie Bars in an airtight container at room temperature for up to three days. Place parchment between layers to keep the marshmallow center from sticking — they stay soft, dreamy, and ready-to-go whenever you need a sweet snack.

Freezing

For longer storage, wrap individual bars tightly in plastic wrap and pop them in a freezer bag. They freeze beautifully for up to two months, making them perfect for prepping ahead for celebrations, road trips, or late-night cravings. Thaw bars at room temperature for about 30 minutes before serving for best texture.

Reheating

If you crave that just-baked gooeyness, warm a Gluten Free S’mores Cookie Bar in the microwave for 10 to 15 seconds. The marshmallow gets melty, the chocolate softens, and you’ll swear they just came out of the oven. Top with a scoop of ice cream for pure bliss!

FAQs

Can I use homemade gluten free flour blends?

Absolutely! Just be sure your homemade blend contains xanthan gum or something similar for structure. Without it, your bars might not hold together as well — and you want every bite of these Gluten Free S’mores Cookie Bars to be perfectly chewy.

What’s the best substitute for marshmallow fluff?

If you can’t find marshmallow fluff, you can try miniature marshmallows, but they’ll melt differently and may not give quite the same gooey layer. Fluff spreads smoothly and stays put, so it’s definitely preferred for the iconic look and texture.

Can I make these dairy free?

Yes! Swap in plant-based butter and use a dairy-free milk powder (or skip it). Double check your chocolate chips and graham crackers are also dairy free — that way everyone can enjoy these delicious, allergy-friendly treats.

Can I double the recipe in a larger pan?

You sure can! Double all ingredients and use a 9×13 inch baking pan. Keep in mind you may need to adjust baking time (start checking at 30 minutes, and look for golden brown cookie tops and puffy marshmallow patches).

How do I keep the marshmallow from sticking to my knife?

Run your knife under hot water and wipe it dry between cuts. This trick helps slice through even the stickiest marshmallow, so your Gluten Free S’mores Cookie Bars look as gorgeous as they taste!

Final Thoughts

There’s something truly special about sharing Gluten Free S’mores Cookie Bars with friends and family — whether it’s to revive sweet summer memories or to create new ones. With their chewy-cookie base, ribbons of chocolate, and gooey marshmallow, these bars are guaranteed to win hearts. Give them a try, and don’t be surprised if they quickly become a most-requested favorite in your kitchen!

Gluten Free S’mores Cookie Bars Recipe

★★★★★

4.7 from 7 reviews

Author: Mariam
Total Time: 52 minutes
Yield: 12 bars 1x
Diet: Gluten-Free

Print Recipe

Description

Indulge in the deliciousness of these Gluten-Free S’mores Cookie Bars that combine the classic flavors of s’mores in a convenient bar form. Perfect for a sweet treat or party dessert!

Instructions

Prepare the Graham Cracker Cookie Dough: Grind gluten-free graham crackers and combine with flour, cornstarch, milk powder, cinnamon, salt, and baking powder.
Cream Butter and Sugars: Mix room temperature butter, brown sugar, and white sugar until light and fluffy.
Add Wet Ingredients: Incorporate egg, egg yolk, and vanilla into the butter mixture.
Combine Dry and Wet Ingredients: Gradually add dry ingredients to the wet mixture, ensuring thorough mixing.
Chill the Dough: Refrigerate the dough for 20-30 minutes.
Assemble the Bars: Spread ⅔ of the dough in a lined baking pan, top with marshmallow fluff and chocolate chips, then add remaining dough on top.
Bake: Bake at 350°F for 28-32 minutes until golden brown.
Cool and Serve: Allow the bars to cool completely before cutting into squares.

Notes

Freeze the bars briefly for easier cutting.
Handle the marshmallow fluff carefully during assembly.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 240
Sugar: 16g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: Gluten-Free, S’mores, Cookie Bars, Dessert, Easy Recipe