These gluten-free, dairy-free S’mores Blondies are the most insane better-for-you dessert—chewy, gooey, and packed with dark chocolate, crunchy cinnamon cookies, and toasty mini marshmallows. If you love classic s’mores, this recipe will quickly become your new go-to for a slightly more nutritious take that doesn’t skimp on that nostalgic flavor.
Made with wholesome ingredients like almond flour and natural almond butter, these blondies offer a delicious way to enjoy a gluten-free, dairy-free treat that’s perfect for summer or anytime you want a cozy, nostalgic dessert. Prepare to be obsessed!
Why Almond Flour and Natural Sweeteners Make a Difference
Ok, if you know, you know—I can’t help but share a little about the nutritional benefits of some of the ingredients (yes, even in a dessert recipe). So here we go!
Using almond flour not only keeps these blondies gluten-free but also adds a boost of nutrients. Almond flour is rich in healthy fats, vitamin E, and protein, making this better-for-you dessert a bit more satisfying and nourishing.
Meanwhile, coconut sugar and pure maple syrup provide natural sweetness with a lower glycemic index than refined sugar, helping to avoid blood sugar spikes. The almond butter brings in even more healthy fats and plant-based protein to support steady energy—perfect for tossing in your bag for a beach day or summer road trip.
The Ultimate Better-For-You Summer Treat
These blondies are completely gluten-free and dairy-free, but they’re still packed with flavor and texture—perfect for anyone craving a nostalgic, feel-good dessert.
The combo of dark chocolate, crunchy cinnamon cookies, and toasted mini marshmallows creates that classic s’mores vibe we all love. Let’s just say if you’ve ever made my S’mores Cookie Cups or S’mores Cookie Skillet, you will equally love these blondies.
Whether you’re looking for an easy gluten-free dessert for a crowd or a sweet treat to impress at your next summer get-together, these bars deliver on both taste and convenience. They’re giving cozy campfire, no fire pit needed.
Best enjoyed warm, but still delicious at room temp, they’re a must-make for your summer dessert lineup!
INGREDIENTS YOU’LL NEED:
- Ghee
- Natural almond butter
- Pure maple syrup
- Coconut sugar
- 1 large egg plus one egg yolk
- Pure vanilla extract
- Almond flour
- Tapioca flour
- Baking soda
- Baking powder
- Kosher salt
- Ground cinnamon
- Simple Mills Honey Cinnamon Sweet Thins (28 cookies)
- Dairy-free dark chocolate (I like Hu Chocolate)
- Mini marshmallows
HOW TO MAKE S’MORES BLONDIES (GLUTEN-FREE, DAIRY-FREE)
Preheat the oven to 350°F. Line a 9×9 square baking pan with a parchment sling and set aside.
In a medium bowl, add the melted ghee, almond butter, maple syrup, coconut sugar, and egg. Whisk to combine until thick and smooth, about 1 minute. Add the vanilla and whisk once more to combine.
In a medium bowl, add the almond flour, tapioca, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
Add the dry ingredients to the wet, stirring with a wooden spoon until just combined. The mixture should be thick, between a brownie batter and a cookie dough.
Using a sharp knife, roughly chop the cookies until they resemble a crumble texture. You don’t want them be superfine crumbs or the bars will turn out dry. Add to a small bowl and toss with the chopped chocolate. Add ¾ of the chocolate/graham mixture to the dough along with ¾ cup of the mini marshmallows. Fold the mix-ins into the dough until evenly distributed.
Transfer the dough into the prepared baking pan, using the back of a spoon to press into an even layer. Top with the remaining chocolate and graham mixture.
Transfer to the oven and bake on the middle rack for 16 minutes. Remove from the oven and top with the remaining marshmallows.
Transfer back to the oven and bake for an additional 6 to 9 minutes (22 to 25 minutes in total), or until a toothpick comes out clean when poked in the center of the bars.
Sprinkle with flaky salt. Allow to cool entirely before cutting into 16 squares. Enjoy!
How to Store:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep in a cool, dry place to prevent the marshmallows from becoming sticky.
- Refrigerator: For longer freshness, store in the fridge for up to 1 week. Let sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezer: To freeze, place blondies in a single layer on a baking sheet until solid, then transfer to a sealed container or freezer-safe bag with parchment between layers. Store for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
RECIPE SUBSTITUTIONS & QUESTIONS
You can easily make these blondies work with what you have on hand!
- Swap ghee with coconut oil or vegan butter.
- Use cashew butter or peanut butter in place of almond butter (note: peanut butter has a stronger flavor).
- Replace maple syrup with honey if not vegan.
- Option to substitute coconut sugar with light brown sugar.
- Use any gluten-free graham-style or cinnamon cookies if you don’t have Simple Mills Honey Cinnamon Sweet Thins.
- Any chocolate works—feel free to use your favorite chopped bar or chocolate chips.
- Vegan mini marshmallows are great if needed.
- Not gluten- or dairy-free? You can use regular butter, graham crackers, and your go-to chocolate—just expect slight changes in texture and flavor.
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Can I use regular flour instead of almond and tapioca flour?
This recipe is specifically designed to be gluten-free, so swapping in regular all-purpose flour won’t give the same texture or results. If you’re not gluten-free and want to experiment, you may be able to substitute with a 1:1 gluten-free flour blend, but I haven’t tested it that way.
What makes these S’mores Blondies healthier than traditional versions?
These blondies use better-for-you ingredients like almond flour, coconut sugar, and maple syrup instead of refined flour and sugar. They’re also gluten-free and dairy-free, making them a more nutritious option for those with dietary preferences or sensitivities—without sacrificing that classic s’mores flavor.
More Better-For-You Dessert Recipes to Try:
- Peppermint Patties
- One-Ingredient Blood Orange Sorbet
- Peanut Butter-Lover’s Nutter Butters
- Gluten-Free Dairy-Free Fudge Brownies
- Funfetti Birthday Cake Ice Cream Sandwiches
- Strawberry Shortcake Trifles (Gluten-Free & Dairy-Free)
S’mores Blondies (Gluten-Free, Dairy-Free)
Ingredients
- ½ cup ghee, melted and cooled to room temperature
- ¼ cup natural almond butter
- ¼ cup pure maple syrup
- ⅓ cup coconut sugar
- 1 large egg plus one egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1 ¾ cups almond flour
- ⅔ cup + 2 tablespoons tapioca flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup Simple Mills Honey Cinnamon Sweet Thins, (28 cookies)
- 6 ounces chopped dairy-free dark chocolate, (I like Hu Chocolate)
- 1 cup mini marshmallows, divided
Instructions
- Preheat the oven to 350°F. Line a 9×9 square baking pan with a parchment sling and set aside.
- In a medium bowl, add the melted ghee, almond butter, maple syrup, coconut sugar, and egg. Whisk to combine until thick and smooth, about 1 minute. Add the vanilla and whisk once more to combine.
- In a medium bowl, add the almond flour, tapioca, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
- Add the dry ingredients to the wet, stirring with a wooden spoon until just combined. The mixture should be thick, between a brownie batter and a cookie dough.
- Using a sharp knife, roughly chop the cookies until they resemble a crumble texture. You don’t want them be superfine crumbs or the bars will turn out dry. Add to a small bowl and toss with the chopped chocolate. Add ¾ of the chocolate/graham mixture to the dough along with ¾ cup of the mini marshmallows. Fold the mix-ins into the dough until evenly distributed.
- Transfer the dough into the prepared baking pan, using the back of a spoon to press into an even layer. Top with the remaining chocolate and graham mixture.
- Transfer to the oven and bake on the middle rack for 16 minutes. Remove from the oven and top with the remaining marshmallows.
- Transfer back to the oven and bake for an additional 6 to 9 minutes (22 to 25 minutes in total), or until a toothpick comes out clean when poked in the center of the bars.
- Sprinkle with flaky salt. Allow to cool entirely before cutting into 16 squares. Enjoy!
How to Store:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep in a cool, dry place to prevent the marshmallows from becoming sticky.
- Refrigerator: For longer freshness, store in the fridge for up to 1 week. Let sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezer: To freeze, place blondies in a single layer on a baking sheet until solid, then transfer to a sealed container or freezer-safe bag with parchment between layers. Store for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Notes
- Swap ghee with coconut oil or vegan butter.
- Use cashew butter or peanut butter in place of almond butter (note: peanut butter has a stronger flavor).
- Replace maple syrup with honey if not vegan.
- Option to substitute coconut sugar with light brown sugar.
- Use any gluten-free graham-style or cinnamon cookies if you don’t have Simple Mills Honey Cinnamon Sweet Thins.
- Any chocolate works—feel free to use your favorite chopped bar or chocolate chips.
- Vegan mini marshmallows are great if needed.
- Not gluten- or dairy-free? You can use regular butter, graham crackers, and your go-to chocolate—just expect slight changes in texture and flavor.
