These Eggless S’mores Cookie Bars are soft, chewy, and packed with layers of gooey marshmallow, melty chocolate, and buttery graham cookie dough. Made with simple ingredients and no eggs, this easy baked s’mores treat is perfect for sharing and sure to bring big smiles with every bite!
Oriana’s Thoughts On The Recipe
There’s something about s’mores that just brings out the kid in me! The combo of gooey marshmallow, melty chocolate, and buttery cookie always hits the sweet spot—every single time. These Eggless S’mores Cookie Bars capture all that campfire magic without the mess. They’re thick, chewy, soft, and filled with chocolate and marshmallow in every single bite. And let’s be honest—these bars are a total crowd-pleaser. Whether you’re sharing them with family on movie night, bringing them to a potluck, or packing them for a picnic, these sweet, gooey treats are always a hit. Trust me, everyone will be asking for the recipe!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Eggless Cookie Dough:
- All-purpose flour: The base of the cookie dough that gives structure. Spoon and level it for accurate measurement.
- Graham cracker crumbs: Brings that classic s’mores flavor and adds a slightly sandy texture that pairs perfectly with the soft dough.
- Baking powder: Helps the dough rise and stay tender.
- Salt: Balances the sweetness and enhances flavor.
- Butter: Adds richness and that classic cookie taste. Use unsalted so you can control the salt level.
- Packed light or dark brown sugar: Sweetens the dough and gives it a deep, caramel-like flavor. Either works!
- Plain yogurt: Acts as an egg replacement and adds moisture and tenderness. Use unsweetened, plain yogurt.
- Pure vanilla extract: Enhances the cookie’s flavor and brings out the sweetness.
- Chocolate: Melt into gooey goodness and balance the sweetness from the marshmallow. You can use chocolate chips, chunks, or the traditional HERSHEY’S Milk Chocolate Candy Bars.
- Marshmallow: The sticky, sweet filling that creates the signature s’mores gooeyness! You can use homemade marshmallow fluff, store-bought vegan marshmallow fluff, or large/jumbo marshmallows.
Can I use mini marshmallows instead of marshmallow fluff/creme?
You can, but the bars won’t have the same gooey texture. Plus, the mini marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste or see them. If using marshmallows, I recommend using the jumbo ones.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate: Use your favorite dairy-free chocolate. Here you can find the brands I mostly like and use.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free graham crackers.
Potential Recipe Challenges & Pro Tips
- Spreading the Dough: The dough can be sticky and tricky to spread evenly in the pan. Pro Tip: Lightly grease your fingers or a spatula with cooking spray to help press the dough down smoothly.
- Layering Marshmallow: Spreading marshmallow can be a little tricky since it tends to stick and mix into the dough. Pro Tip: For marshmallow creme, drop spoonfuls all over the base layer and gently spread it out using a greased offset spatula or the back of a spoon. Don’t worry if it’s not perfect! If you’re using large marshmallows instead, scatter them evenly over the base and bake for about 3 minutes to soften. Then, switch the oven to broil for 1 minute—just until they’re lightly golden and toasty. Watch them closely so they don’t burn! Once out of the oven, use a greased offset spatula to gently press them down and spread as best as you can. It’ll be sticky and messy, but that’s part of the fun—just be patient.
- Overbaking the Bars: These bars can dry out if baked too long. Pro Tip: Bake just until the edges are golden and the center looks set but slightly soft. They’ll continue to set as they cool!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Get That Oven Ready
Preheat your oven to 350ºF (180ºC). Line a 9×9-inch (or 8×8-inch) pan with parchment paper and give it a quick spray with baking spray. Let the parchment hang over the sides—it’ll make lifting the bars out super easy later.
Can I use other baking pan?
Absolutely! Double the recipe and bake it in a 9×13-inch pan.
Step 2 – Mix the Dry Stuff
In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt. Set that aside for a minute.
Step 3 – Make the Cookie Dough
Now, cream the butter and brown sugar together until it’s smooth and fluffy—about 3–4 minutes with a mixer. Scrape the sides of the bowl, then mix in the yogurt and vanilla until it all comes together. Lower the mixer speed and slowly add in your dry ingredients. Mix until everything is well combined and dough-like.
Step 4 – Build the Layers
Take about ⅔ of your cookie dough and press it into the bottom of your prepared pan. It’ll be sticky, so feel free to use your fingers to spread it out. Next, gently spread that fluffy marshmallow layer over the cookie dough—yes, it’s sticky too, but just do your best to spread it evenly. Sprinkle on the chocolate chips like you’re feeling generous! Then grab the remaining cookie dough, flatten it out in little pieces, and lay it over the top like a fun cookie patchwork. It’s okay if the fluff and chocolate peek through—that’s the magic!
Step 5 – Bake and Cool
Pop the pan in the oven and bake for 25 to 30 minutes, until the top looks golden and toasty. Let the bars cool completely in the pan—this helps them set up nicely.
Step 5 – Cut
Once they’re cool, lift them out using the parchment paper and slice into delicious, gooey squares. Now grab a plate and share the love!
Extra Recipe Tips For Success
- Line your pan with parchment paper for easy removal and less mess.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the dough—mix just until combined to keep the texture soft and chewy.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Let the bars cool completely before slicing for the cleanest cuts.
- A serrated knife works well when cutting through the gooey marshmallow layer.
Variations & Additions
- Peanut Butter Swirl: Add a few dollops of peanut butter over the marshmallow layer before topping with more dough.
- Double Chocolate: Use chocolate graham crackers and add white chocolate chips for a twist.
- Add Crunch: Sprinkle in chopped nuts, pretzels, or even toffee bits for texture.
Storage and Freezing Instructions
Storage: Keep leftover bars in an airtight container at room temperature for up to 4 days. For extra freshness, store in the fridge for up to a week. If using homemade marshmallow fluff, I recommend storing it in the fridge.
Freezing: These bars freeze beautifully! Wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
More Egg-Free Bar Recipes You’ll Love!
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- Eggless Easy Strawberry Bars
- Eggless Brown Butter Pecan Pie Bars
- Easy Eggless Lemon Bars
- Eggless Chocolate Chip Cookie Bars
- Best Eggless Sugar Cookie Bars (Easy)
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Recipe Card
Eggless S’mores Cookie Bars
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
Eggless Cookie Dough:
- 1 cup (140 g) all-purpose flour
- 1 cup (120 g) Graham cracker crumbs (about 8 full-sheet Graham crackers
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) brown sugar
- 3 ½ tablespoons (50 g) plain yogurt
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (200 g) semi-sweet chocolate chips or chunks, or traditional Hershey candy bars
- 1 heaping cup (150 g) homemade marshmallow fluff/creme or store-bought egg-free “Fluff” or 20 large/jumbo marshmallows
Instructions
Make Cookie Dough:
- Preheat the oven to 350º F (180º C). Line a 9-x-9-inch or 8-x-8-inch (23-x-23-cm | 25-x-25 cm) baking pan with parchment paper and lightly spray with baking spray. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end.
- Combine the flour, graham cracker crumbs, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the yogurt and vanilla; mix until incorporated.
- Reduce the speed to low, then gradually beat in the flour mixture until combined.
- Press about two-thirds of the graham cookie dough into your prepared pan. No need to be exact — just eyeball it! It’ll be a thin layer, and yes, it’s sticky, so don’t be afraid to get in there with your hands.
- If using marshmallow fluff: Gently spread the marshmallow fluff over the top. It’s a bit of a sticky situation (literally), but do your best to get it nice and even.
- If using marshmallows: Scatter them evenly over the base and bake for about 3 minutes to soften. Then, switch the oven to broil for 1 minute—just until they’re lightly golden and toasty. Watch them closely so they don’t burn! Once out of the oven, use a greased offset spatula to gently press them down and spread as best as you can. It’ll be sticky and messy, but that’s part of the fun—just be patient.
- Sprinkle the chocolate chips, chunks, or Hershey candy bars all over the marshmallow layer.
- Then, grab the rest of the cookie dough, flatten it out with your hands, and piece it over the top like a patchwork quilt. Don’t worry if it doesn’t cover every inch — a little gooey marshmallow and melty chocolate peeking through is part of the charm!
- Bake for 25 to 30 minutes, or until the top is lightly golden brown. Allow the bars to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides, then cut it into small bars.
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate: Use your favorite dairy-free chocolate. Here you can find the brands I mostly like and use.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free graham crackers.
- Spreading the Dough: The dough can be sticky and tricky to spread evenly in the pan. Pro Tip: Lightly grease your fingers or a spatula with cooking spray to help press the dough down smoothly.
- Layering Marshmallow: Spreading marshmallow can be a little tricky since it tends to stick and mix into the dough. Pro Tip: For marshmallow creme, drop spoonfuls all over the base layer and gently spread it out using a greased offset spatula or the back of a spoon. Don’t worry if it’s not perfect! If you’re using large marshmallows instead, scatter them evenly over the base and bake for about 3 minutes to soften. Then, switch the oven to broil for 1 minute—just until they’re lightly golden and toasty. Watch them closely so they don’t burn! Once out of the oven, use a greased offset spatula to gently press them down and spread as best as you can. It’ll be sticky and messy, but that’s part of the fun—just be patient.
- Overbaking the Bars: These bars can dry out if baked too long. Pro Tip: Bake just until the edges are golden and the center looks set but slightly soft. They’ll continue to set as they cool!
- Line your pan with parchment paper for easy removal and less mess.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the dough—mix just until combined to keep the texture soft and chewy.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Let the bars cool completely before slicing for the cleanest cuts.
- A serrated knife works well when cutting through the gooey marshmallow layer.
- Peanut Butter Swirl: Add a few dollops of peanut butter over the marshmallow layer before topping with more dough.
- Double Chocolate: Use chocolate graham crackers and add white chocolate chips for a twist.
- Add Crunch: Sprinkle in chopped nuts, pretzels, or even toffee bits for texture.
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Thanks a lot for the review, Tatiana! 💛