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Extra gooey, and perfectly sweet, vegan s’mores cookie bars. Buttery graham cracker crust sandwiched between melted dark chocolate chunks and toasted vegan marshmallows. These cookie bars have a crisp base and topping, with a warm and gooey centre. Made with only 9 ingredients and without a campfire, this old-school classic is re-imagined and better than ever.
These vegan s’mores cookie bars…
- are super easy to make.
- has all the melty, gooey goodness just like campfire s’mores.
- are made with minimal ingredients.
9 Ingredients for vegan s’mores bars
- Graham crackers: Just like the classic campfire s’mores, this recipe calls for vegan graham crackers. It’ll be blitzed and then used in the cookie dough base.
- Sugar: Light brown sugar or even coconut sugar will work. It’ll gift our base with the perfect amount of sweetness.
- Flour: A little all-purpose is needed to make the base of the cookie bars.
- Vanilla extract: Just a dash!
- Flaxseed meal: Because this is a vegan recipe, we will make flax eggs, using flaxseed meal with a little hot water.
- Vegan Butter: I always prefer to use salted vegan butter, but unsalted will work too.
- Marshmallows: I live in the UK, so I used Free From Fellows vegan marshmallows, but I’ve heard great things about Dandies, and Trader Joe’s marshmallows! You can use large vegan marshmallows or even vegan mini marshmallows.
- Chocolate: I love using a vegan chocolate bar for this recipe over dark chocolate chips. Chocolate bars will melt perfectly, and we’ll be gifted with gooey s’mores cookie bars, whereas chocolate chips will keep their shape and the bars won’t be as gooey!
- Salt: To bring the best out of these vegan s’mores bars, you’ll need a little salt in the base and some salt flakes to sprinkle over the freshly baked cookie bars.
How to make easy s’mores cookie bars…
To start, in a small bowl combine flaxseed meal with hot water. Set aside for 5 minutes. Then, in a large bowl, beat the softened, room temperature vegan butter with the light brown sugar until light and fluffy. You can do this step with a hand mixer or a wooden spoon. Mix in the vanilla extract and flax eggs,
Then, break the graham crackers into smaller pieces, add them to a food processor and blend on medium-high speed, until it resembles sand. Add the graham cracker crumbs to a medium bowl, along with all-purpose flour, salt and baking powder. Give everything a good mix together and then add the dry ingredients into the bowl with the wet ingredients. Mix until it resembles cookie dough.
Transfer 3/4 of the graham cracker cookie base into a prepared baking dish lined with parchment paper. And tightly press the cookie dough base into the baking dish. Break the vegan chocolate bar into large chunks for the chocolate layer, and place over the cookie base in an even layer. Add the vegan marshmallows.
With the remaining 1/4 of the dough, grab some of the cookie dough and press it between your palms to flatten slightly, and then carefully place it over the marshmallows. Repeat this step until you have no cookie dough left.
Baking the perfectly sweet vegan cookie bars…
Pop in the oven and bake for 30-40 minutes or until the tops of the s’mores bars are lightly golden, and you can see pools of melted chocolate. Keep a very close eye on the dessert bars once they hit the 30-minute mark, as we don’t want the graham cracker topping to burn.
Sprinkle the freshly baked cookie bars with salt flakes. Just trust me, it’ll make these bars taste 100x better! And if you don’t have salt flakes, just use table salt but only a tiny pinch. Allow the bars to cool for 5-10 minutes in the baking pan and then transfer onto a cooling rack to cool for a further 5 minutes or so. Slice, and enjoy these gooey dark chocolate, vegan s’mores cookie bars.
Once you try these simple vegan s’more cookie bars recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!! And if you want vegan s’mores cookies, try these!
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Ingredients
- 125 g all-purpose flour
- 120 g graham crackers
- 1/2 tsp baking powder
- 3 tsp hot water
- 2 tsp flaxseed meal
- 113 g salted vegan butter
- 150 g light brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 180 g dark chocolate chunks
- 10 oz vegan marshmallows ((283g))
Instructions
- Preheat the oven to 180°C/356°F and line a 9×9 inch baking pan with parchment paper.
- Cookie base: Combine flaxseed meal and hot water together to create a flax egg. Set aside. Beat together the vegan butter and light brown sugar until light and smooth. Add in the vanilla extract and flaxegg. In a food processor, blitz the graham crackers until they become fine crumbs. Transfer the fine crumbs into a medium-sized bowl with the all-purpose flour. salt and baking powder. Mix, and then add to the bowl with the wet ingredients. Mix together until well-combined. Tightly press 3/4 of the cookie mixture into the pre-lined baking tray using clean hands.
- The layers: Add the chunks of vegan dark chocolate over the bottom layer, and then, add the vegan marshmallows over them. With the remaining dough, grabbing a little at a time, press the dough between your palms and gently flatten them. Place over the marshmallow layer. Bake for 30-40 minutes or until the cookie tops are golden and the marshmallows start to become toasted.
- Final touches: Remove from the oven, and sprinkle with sea salt flakes (or regular salt, just use way less!). Allow them to cool for 10 minutes. Slice and enjoy!
Nutrition
- Calories: 240
