Vegan S’mores Cookie Bars
Let’s talk cookies!
Everyone loves a classic chocolate chip cookie, but I also love a classic cookie bar! Bonus, I find that the texture can be better with bars and they even stay fresher longer. Since we’ve done a slew of Levain style cookie concepts over the past year, I knew we had to revisit cookie bars again and add more to the list.
While I love to go for innovative flavors, I knew we had to bring it back to the classics, and feature a staple vegan S’mores Bar!
Since cookies are typically made using a standing mixer, I wanted to gravitate away from that and offer and option that could be made in one bowl. A mixer is great for whipping butter, but it can also be a pain to clean and the less dishes the better!
What’s fab about these cookie bars? Everything! It’s modeled after our salted chocolate cookie bars, doesn’t even need flax eggs or a chill time, can all be made in 1 bowl if desired (skip the mixing bowl), uses vegan butter and stevia sweetened chocolate chips, is packed with chocolate chips, has notes of graham crackers, is packed with the big marshmallows, compromises nowhere with texture or flavor, perfect for any season, have texture, but are buttery soft!
If you’re all about S’mores cookies, you have to try these new vegan S’mores Cookie Bars!
Why this recipe is great:
Quick
Easy
Affordable
No chill time
Crispy outside
Soft inside
No sifting of ingredients
Made with stevia sweetened chocolate chips!
Vegan S’mores Cookie Bars
- Total Time: 28 mins
- Yield: 6 - 12 Bars 1x
Ingredients
- 2 cups white flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cup graham cracker crumbs
- 2 tsp cornstarch
- 1 cup vegan butter, softened (1 1/2 sticks)
- 1/2 cup packed light brown sugar
- 2 cups vegan marshmallows, cut in half
- 1/2 cup white sugar
- 3 tbsp almond milk
- 2 tsp vanilla extract
- 1 cup vegan stevia sweetened chocolate chips + more for topping
Instructions
- Preheat the oven to 350˚F. Grease a 9″×13″ pan and set aside.
- Add the flour, graham cracker crumbs, baking soda, salt, and cornstarch to medium mixing bowl and whisk until combined. Make sure you’re measuring your flour right and scooping from the bag.
- To the bowl of a standing mixer add the softened vegan butter, sugars, almond milk, and vanilla. Beat until combined.
- Add your dry ingredients to the bowl in increments, mixing until just combined.
- Fold in 3/4 cup chocolate chips, saving the remainder for on top.
- Press the 3/4 the cookie dough evenly into the pan. Layer on large marshmallows that have been halved and additional chocolate chips. Sprinkle with the remaining 1/4 of the cookie batter.
- Bake in the preheated oven for 16-18 minutes, until a toothpick comes out clean. If you choose to bake in a smaller pan to create larger bars, bake for 25-30 mins.
- Allow to cool then slice into bars.
- Prep Time: 10 mins
- Cook Time: 18 mins
