Crispy on the outside and chewy on the inside – these Vegan S'mores Cookie Bars are the perfect summer treat! Loaded with chunks of dark chocolate and vegan marshmallows in a graham cracker cookie base.
Before you start: Remove butter from fridge to come to room temperature. Prepare the flax egg by combining 1 tbsp ground flax with 3 tbsp lukewarm water and setting aside to thicken.
Preheat oven to 350°F.
Line a 9×9 inch square baking pan with parchment paper, leaving some overhang on the sides to make removing the bars easier. Set aside.
Cream vegan butter and brown sugar with a stand mixer or hand mixer until light and fluffy – about 7-9 minutes. You know it's ready when the mixture has lightened in colour and increased in volume.
Add the flax egg and vanilla to the butter mixture and beat until combined – about 30 seconds.
Add all-purpose flour, graham cracker crumbs, baking powder, and salt. Beat until just combined – about 30 seconds. Don't overmix or the cookie bars will be tough.
Fold in the chopped chocolate and marshmallows, leaving some to the side to top with.
Spread and press into the prepared baking pan into an even layer. Top with extra chopped chocolate and marshmallows, pressing them into the dough just slightly.
Bake for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and allow to cool completely. Once cooled lift the bars out and cut into 16 squares.