Vegan Smores Cookie Bars feature a golden cookie crust, plenty of chocolate chips and a marshmallow topping that gets toasty in the oven! A crowd pleasing warm weather dessert.
I’ve got the perfect summertime dessert for you!
If you can’t decide if you want a chocolate chip cookie or a Smores, why not combine the two to create a super decadent, crowd pleasing dessert bar?
What I LOVE about these Vegan Smores Cookie Bars:
- They are much easier to eat with less mess to clean up.
- They’re incredibly simple to make with 9 ingredients and 1 bowl.
- The golden cookie crust is absolutely scrumptious and the (vegan) marshmallows get all toasty in the oven. BEST THING EVER.
So what are you waiting for? Make these for your next backyard cookout and watch them disappear!
This post contains affiliate links. Read my full disclosure here.
What are vegan marshmallows and where can I find them?
Normally, marshmallows have gelatin in them which is not vegan because it’s made from animal ligaments. Thankfully, there are some awesome brands out there making vegan ones, so not to worry.
I’m lucky enough to shop at Trader Joe’s, where they almost always have vegan marshmallows on hand. Sometimes the big ones, and sometimes they carry mini ones. Either is fine!
If you don’t have a Trader Joe’s or Whole Foods nearby, you can always order Dandies Vegan Marsmallows on Amazon for a pretty good deal! They are yummy and totally worth it when you need some marshmallows.
What chocolate chips are vegan?
Make sure to check the ingredients on chocolate chips, because often times they contain milk fat or butter oil. Guittard brand semi-sweet chocolate chips are vegan, as well as Trader Joe’s. I’m sure there are others, but those are the two I use most often.
Want more vegan summertime dessert recipes?
Vegan Smores Cookie Bars
Ingredients
- 1/2 cup melted vegan butter
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons almond milk soy or coconut milk fine
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups vegan chocolate chips I used mini chocolate chips
- 10 ounces vegan marshmallows I used Trader Joes brand
Instructions
- Preheat the oven to 350 degrees F and line an 8 x 8 inch pan with parchment paper.
- In a large bowl, whisk together the melted vegan butter, brown sugar, vanilla and almond milk until smooth. Now add the flour, baking powder and salt and mix with a large wooden spoon until combined.
- Add 2/3 of the cookie dough into the pan and push it down evenly with your hands. (If it sticks, wet your hands slightly as needed.)
- Sprinkle 1 cup of the chocolate chips on top of the cookie dough (leave 1/4 cup for the top). Now add the marshmallows, evenly, on top of the chocolate chips.
- Sprinkle the rest of the cookie dough on top, as well as the rest of the chocolate chips.
- Bake for 25 minutes until golden brown. May also broil for just a couple of minutes to make the marshmallows even more toasty, but watch closely so it doesn't burn! Let cool for 10 minutes or so before slicing and serving. Enjoy!
Notes
- May sub coconut oil for the vegan butter if desired.
- Any kind of non-dairy milk will work here, not just almond milk.
- Try subbing with a gluten free flour mix to make these gluten free.
These are SO good. I made them for my (non vegan) family a few weeks back and they loved them. They disappeared so fast I had to swipe one and hide it so I could have one!
I’m back again to make them for a potluck I’m attending tonight, and know they will be a hit.
Hi Julie. I’m thrilled the cookies were a hit with your family! Thanks for your wonderful review and feedback! Happy cooking!
Another amazing recipe 👌🏼
I have made these probably 5 times over the years. They’re amazing and easy to substitute with stuff you have on hand! I’m not a vegan so sometimes I use non-vegan ingredients (solely for price – vegan version tastes JUST as yummy obviously) – it’s a go-to dessert and always a huge hit! I love this website so much 🙂 thank you, Nora!
Hi Steffi! You are welcome! Thank YOU for using my recipes, and for sharing your encouraging feedback and great review! I’m thrilled you are loving the cookie bars! I love their versatility as well! Wishing you LOTS of happy cooking!
Do you think I could cook them in a muffin tray either regular size or mini? I’ve already made this recipe and it’s absolutely amazing. Bringing these to a cookie swap!
Yes, I’m sure you could make these in a standard muffin tray instead. Thanks for your wonderful review!
Hi it says can sun coconut oil for vegan butter , does that apply to any oil? Would olive oil work? I’ve been using it in backin have I am enjoying it.
Thank you
It might work here, but I’m not sure. The flavor will be much different and they may turn out pretty greasy.
If subbing coconut oil, does it need to be melted and is it the same amount in grams as the melted butter?
Yes, the coconut oil should also be melted and I believe it’s the same grams as melted butter.
These came out amazing! Such a simple recipe to make! I’m hoping to now be able to make them gluten free.
Plan to try these this week! Do you suggest mini or regular size marshmallows?
Hi Heather. I’m lucky enough to shop at Trader Joe’s, where they almost always have vegan marshmallows on hand. Sometimes the big ones, and sometimes they carry mini ones. Either is fine! Happy cooking and enjoy the bars!
Can I sub Almond flour 1:1 for all-purpose flour?
HI Sharon. I haven’t tried it so I’m not sure. It might work but substituting, especially with almond flour, can be tricky. If you try it, let me know how it works for you! Happy cooking!
These are so good and easy! I needed to bring dessert for a dinner and game night with new friends, didn’t have time for a test run and I knew any of the desserts from the Nora Cooks collection would be a hit! (And it was!) This site is my go-to when I need something that’s sure to please and it never fails. Thank you for all the vegan deliciousness you create and share to make the the journey for the rest of us so much easier 💚
I’m so thrilled the cookies bars were a hit! I appreciate you faithfully using my recipes, and your words are so encouraging! Thank you for your stellar review and feedback!
Loves these bars. I’ve seen a few comments about using graham crackers—as a nursing momma who is dairy, soy, and egg free, I really appreciate that this recipe has a graham alternative. I do wish the crust got crunchy. I may try baking the crust by itself first and adding the topping after a bit next time. Thanks Nora!
Could you use coconut sugar instead of brown sugar?
That would probably work okay, but I haven’t tried it myself.
Hi Nora,
kind of too late to leave this reply but I have a question. Youe recipe says alomnd milk or other non dairy milk and thenin the notes sit says anything other than almond milk. I’m assuming that 90% of the bakers here didnt read the notes and used almond milk since its in your original recipe.
Can you clarify why not almond milk and if this will work or not as its all i have or really can use.
Sorry that is confusing. It says you can use any kind of milk, not JUST almond milk. Almond milk is what’s listed in the ingredients. Almond milk is fine to use.
Nora, these were AMAZING!! I also love using miyokos butter, it’s the best vegan butter, in my opinion. Your recipes (every single one I’ve made), has been a huge hit. I cannot wait to buy your cookbook. Hope it comes out soon. I cannot thank you enough for making vegan cooking so delicious and easy!
Hi Tina. I am so happy that you are loving my recipes! I definitely believe food should be delicious and easy, and I’m glad you find my recipes just that! Thank you for taking time to share your fantastic feedback and review! Happy cooking!
These were amazing. They were much easier to get out of the pan then I had originally anticipated. I found they were very tall after baking so I was able to cut them into slightly smaller bars. I made them for a small Labour Day gathering and there weren’t many left!
Hi Hayley. I’m glad the cookie bars were enjoyed at the gathering! Thank you for sharing your great feedback!
I doubled this in a 13×9 inch pan, (but still only used 10 oz of marshmallows and a little less chocolate chips than the doubled recipe called for) and it turned out great with 15 minutes added on to the cooking time. Made it for a cookout and everyone loved it!
Hi Kari. Sounds delicious! I’m so glad everyone loved the cookie bars! Thank you for sharing your great feedback and experience!
Hi Nora, this recipe looks amazing – I’m wanting to try it out for a family gathering this weekend. Can you bake it ahead of time and refrigerate?
Hi Amanda. They are pretty delicious! You can make them ahead, and leave them out or refrigerate them. Enjoy!
Another winner! I was curious as to why it didn’t contain graham crackers, but it tastes great as it! This dessert is so fun…. it’s being added to the permanent collection!
Thanks, Nora!
Hi Emily. I’m glad you had fun with the dessert, and that you loved it! Thanks for your wonderful feedback!
This was very good. It was like a cookie cake, and the best one I’ve ever had. 5 stars, of course. Thank you
Hi Bethany! Thank you for sharing your wonderful feedback! I’m thrilled you love the cookies!
I love these so much! I’ve actually done a version with pumpkin flavored dandies and pumpkin spice in the dough, and another version with a layer of peanut butter in the middle, and both were great. My question is if you double the recipe and put into a 9×13 pan, would you change the bake time?
Sounds so good, thank for sharing! Yes, I think they would need a little extra time, perhaps an extra 15 minutes.
I haven’t tried these yet, but they’re still getting a 5 because all of your recipes are fantastic.
Just wondering, have you ever tried replacing some of the plain flour with graham flour? I have some leftover laying around after making vegan graham crackers, but not enough for another batch, so I thought it might add to the s’mores flavour. I’m not sure how it would bake in a dough like this though. I mean, I’ll probably try it anyway, but just thought I’d ask if you had any insight on it. Thanks!
I haven’t tried using graham flour but I think it would be a great choice for this recipe! I would only substitute up to 3/4 cup of the regular flour just in case the graham flour doesn’t absorb liquid as well.
Thanks so much for your help! I did try it and used just over half a cup (what I had left). At first, I thought I had messed up, because it wasn’t great when it came out of the oven. You were right about the way the graham flour absorbs moisture differently though. It was pretty gritty, but after a night in the fridge, everything came together nicely and it ended up delicious! I’ll be making this again soon.
I love making these bars. So easy and the end results are always so impressive when you’re making them for guests. I use bob’s red mill 1:1 gf flour and they turn out great.
I also love using chocolate chunks and mini dandies marshmallows.
Hi Melanie. Your cookie bars sound delicious! Thank you for taking your time to share your great review and comments! I am so thrilled you are loving this recipe! Happy cooking!
Do you miss out on the graham cracker taste in this? Is there any way to incorporate graham crackers in this recipe? Thank you:)
I don’t, the cookie bottom is caramelly and rich and takes the place of graham crackers. That said, you could probably crumble up some graham crackers and layer them in as well if you want. Thanks!
I’ve been vegan for 1 year now and use NoraCooks for almost everything. Used this for a “Fall Campfire” potluck and it was delicious!
Hi TJ! Thank you so much for using my recipes! I’m really glad you are enjoying them! I appreciate you taking to share your great review and fun comments! Happy cooking!
So decadent and delicious! Also, super easy to make. Thank you!!