Oatmeal S’mores Cookie Bars

stack of oatmeal s'mores cookie bars with parchment paper and glass of milk in background

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4.9 from 9 reviews

If you love s’mores and cookies, you’ll love these Oatmeal S’mores Cookie Bars! Made with rolled oats, cashew butter, maple syrup, graham crackers, chocolate chunks and mini marshmallows. A gluten free and dairy free recipe.


  • 1.5 cups gluten-free rolled oats
  • ¼ cup 1:1 gluten free baking flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup melted and cooled coconut oil (or avocado oil)
  • ⅔ cup creamy cashew butter
  • ½ cup maple syrup
  • ¼ cup brown sugar (optional for slightly sweeter cookie)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 2 sheets graham crackers, roughly chopped
  • 1 cup chocolate chunks


  1. Preheat oven to 350ºF and line a 9×9 pan with parchment paper; set aside.
  2. In a medium bowl combine rolled oats, flour, baking soda, salt and cinnamon; set aside.
  3. In a large bowl using electric mixer combine oil, cashew butter, maple syrup and brown sugar. Add in eggs and vanilla, mixing on medium speed until evenly combined.
  4. Fold in dry ingredients to bowl of wet ingredients until almost combined, then fold in marshmallows, graham crackers and chocolate chunks.
  5. Transfer cookie dough into pan, pressing evenly into all four corners, making sure marshmallows are mostly covered with dough (they puff up while baking). Bake for 18-22 minutes, until edges are golden.
  6. Allow the pan to cool at room temperature for at least 45 minutes before removing the cookie bar from the pan and cutting into squares. Making sure the pan cools properly will ensure the cookies stay whole once cut into bars.


To keep this recipe gluten-free, be sure to use certified gluten-free oats, 1:1 gluten free baking flour and gluten-free graham crackers. 2 sheets of graham crackers may equal 4 graham cracker squares, depending on the brand.