Low Carb S'mores Cookie Bars
Grain free, gluten free, vegan and absolutely DELICIOUS!
Ooey gooey almond butter s'mores cookie bars with mini marshmallows, rich dark chocolate, and crushed honey graham cereal for the ultimate protein treat. Who doesn't love a s'mores treat?! Especially one you can make right at home in your oven, no campfire needed, and all the s'mores flavours packed into a cookie base.
I've used healthier ingredients like almond butter instead of butter, almond flour for a denser chewier base, a boost of protein from organic pea protein, and sugar free dark chocolate. It's all the s'mores flavours wrapped into a healthier, protein rich base!
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Why You'll Love This Recipe
Naturally gluten free without added gums or thickeners.
Low carb, grain free, vegan, and plant-based.
Higher in protein with 7g protein per square.
Fun to eat, and easy to pack with you for sharing.
Lower in sugar using sugar free chocolate (up to you), and only 1/2 cup coconut sugar.
DELICIOUS!
What You'll Need
Almond butter is the base of the cookie dough. You could try tahini as well and I think it would work well!
Coconut sugar or another preferred granulated sugar.
Aquafaba, brine from a can of chickpeas. You can substitute flax meal "eggs" if needed.
Vanilla protein powder. More specifically Vedge Nutrition Protein Powder because it's THE best for baking! You can shop their proteins using my discount code: EVANNRYAN.
Almond flour. I like almond flour because it gives a nice, dense, nutty texture.
Honey graham cereal. I used Catalina Crunch Honey Grahams (they're vegan!) for added protein and lower carbs.
Vegan marshmallows. The only kind I've ever tried is Dandies, and honestly it's the only kind I've ever needed because they're great!
Dark chocolate, or your preferred chocolate. I used Zazubean Panama Chocolate because it's sugar free.
Baking soda, and salt.
Substitutions
I haven't tried any other nut or seed butter, but if you want too, my first recommendation to try would be tahini in place of almond butter.
If you don't want to open a can of chickpeas to get the aquafaba out (the chickpea brine makes for a great egg replacement!) you can substitute 2 tbsp flax meal + 4 tbsp water, mixed and set aside to gel in the fridge for 10 minutes.
If you don't have almond flour you could try regular baking flour or oat flour, but start with less. In place of the 3/4 cup almond flour, try 1/3 cup baking flour or oat flour and build from there. You don't want the batter to be too stiff.
Don't want to add vanilla protein powder? Skip it and add another 1/4 cup almond flour.
In place of golden grahams cereal you can use graham crackers.
Storing
S'mores cookie bars will last in an airtight container on the counter for 4-5 days. Want to keep them longer? Place the container in the fridge for an additional few days. Even longer?! Add them to a freezer safe container and freeze for up to a month!
Please note: All calories and macros are calculated to the best of my ability but may vary slightly. Calories and macros are also done using the specific ingredients listed, so substitutions will need to be accounted for.
S'mores Cookie Bars
Recipe makes 16 small squares
Macros per square:
215 cals - 15g fat - 13g carbs - 7g protein
Ingredients:
1 cup almond butter
1/2 cup coconut sugar
1/3 cup aquafaba (see substitution notes)
1 tsp vanilla extract
3/4 cup almond flour
1 scoop/serving vanilla protein powder (discount code: EVANNRYAN)
1/2 cup honey graham cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup mini marshmallows
1 - 80g dark chocolate bar
Instructions:
Preheat the oven to 350 F and line a 8 x 8 inch cake pan with parchment paper.
Add the 1/2 cup honey graham cereal to a blender and blend into a flour. Set aside.
To a mixing bowl add: almond butter, coconut sugar, aquafaba, and vanilla extract. Mix the wet ingredients together well.
Add to the wet ingredients: almond flour, vanilla protein powder, blended honey grahams, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just incorporated.
Add the prepared cookie dough to the prepared cake pan and press it down flat from edge to edge.
Top with marshmallows and chopped chocolate.
Bake for 9-12 minutes or until browned around the edges and golden on top.
Let cool completely before removing from the pan and slicing into squares.
Enjoy!
Let us know in the comments how this recipe went for you and if you made any of the swaps!