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Chocolate S’mores Cookie Bars

Makes 12 bars


Vegan “Marshmallow” Topping
  • Liquid from 1 can of garbanzo beans
  • ½ t. cream of tartar
  • 1/2 C. sugar
  • 1 t. pure vanilla extract


  1. Preheat oven to 350. Line a 9×9 baking dish with parchment paper and set aside.
  2. Add the softened margarine, granulated sugar and brown sugar to a medium bowl. Use a hand mixer to whip until fluffy.
  3. Add the flax meal-water mixture and pure vanilla extract and mix.
  4. In a small bowl blend together the gluten free flour blend, baking soda and salt (if you need to-add the xanthan gum, guar gum or psyllium husk at this point).
  5. Mix the flour blend into the butter and sugar along with the Mini Chips until fully blended. Spread into the prepared baking sheet.
  6. Crumble the Honey Graham Crunchy Cookies over the top and sprinkle the Mega Chunks over that.
  7. Bake at 350 for 25-30 minutes until golden brown.
  8. Cool Completely.
  9. To make the vegan marshmallow topping pour the liquid from the can of the garbanzo beans into the bowl of a stand mixer (or a large bowl and then use a hand mixer to whip) and add the cream of tartar. Use the whisk attachment to whip the liquid, it will take about 5-6 minutes on high and all of a sudden you’ll have this beautiful meringue like mixture!
  10. Add the vanilla and sugar and mix until fully blended.
  11. Serve the bars with the vegan marshmallow spooned on top of each slice along with extra crumbled Vanilla Honey Graham Crunchy Cookies, if desired.