Every December, my kitchen transforms into a gingerbread wonderland—but let’s be real, traditional recipes can feel heavy. That’s why I created these Healthy Gingerbread S’mores Cookie Bars! They’re my sneaky way to enjoy holiday flavors without the sugar crash. Imagine classic s’mores meeting cozy gingerbread spices, all in one chewy, gooey bite. The first time I tested these, my kids devoured the whole pan (and then asked for more). Now, they’re our must-make treat for cookie swaps and snowy afternoons. Bonus: you’d never guess they’re packed with whole wheat flour, almond flour, and just a kiss of maple syrup. Holiday magic? Achieved.
Why You’ll Love These Healthy Gingerbread S’mores Cookie Bars
Trust me, these bars are about to become your new holiday obsession. Here’s why:
- Quick & easy – Mix, layer, bake. Done in 30 minutes flat (yes, even with kiddos “helping”).
- Warm spice magic – That ginger-cinnamon-clove combo? Pure December-in-a-bite.
- Guilt-free gooeyness – Melty dark chocolate and marshmallows meet whole wheat and almond flour. No refined sugar, no regret.
- Texture heaven – Crisp edges, chewy middle, and pockets of marshmallow lava. You’ll fight over the center piece.
- Sneaky-nutritious – I swap in coconut oil and maple syrup, but shhh… they taste like pure dessert.
Perfect for last-minute gifts, potlucks, or that 3pm sugar craving. You’re welcome.
Ingredients for Healthy Gingerbread S’mores Cookie Bars
Grab these simple ingredients – most are probably already in your pantry! Here’s what you’ll need:
- 1 cup whole wheat flour – the nutty base that makes these bars wholesome
- 1/2 cup packed almond flour – measure it like brown sugar for accuracy
- 1 tsp ground ginger – the star spice that gives that signature warmth
- 1/2 tsp ground cinnamon – ginger’s best baking buddy
- 1/4 tsp ground cloves – just enough to make the flavors pop
- 1/4 cup coconut sugar – my favorite low-glycemic sweetener
- 1/4 cup melted coconut oil – cooled slightly before mixing
- 2 tbsp maple syrup – the sticky glue that holds it all together
- 1/2 cup dark chocolate chips – go for at least 70% cacao
- 1/2 cup mini marshmallows – the classic s’mores touch!
Ingredient Notes & Substitutions
Baking is personal – here’s how to make these bars work for you:
- Flour swaps: All-purpose works if you don’t have whole wheat. For gluten-free, try a 1:1 GF blend.
- Sweetener options: Honey works instead of maple syrup (use same amount). Regular brown sugar can sub for coconut sugar.
- Allergy-friendly: Use dairy-free chocolate and vegan marshmallows to make these completely plant-based.
- Oil alternatives: Melted butter (regular or plant-based) can replace coconut oil in a pinch.
- Spice adjustments: Not a clove fan? Skip it or add a pinch of nutmeg instead.
The beauty of these bars? They’re forgiving. As long as you keep the dry-to-wet ratio similar, they’ll turn out delicious!
How to Make Healthy Gingerbread S’mores Cookie Bars
Ready to make kitchen magic? These bars come together so easily – just follow these simple steps:
- Prep your pan first – Preheat oven to 350°F and line an 8×8 pan with parchment paper (trust me, you’ll thank me later when these pop right out).
- Mix those cozy spices – In a big bowl, whisk together the whole wheat flour, almond flour, ginger, cinnamon, cloves and coconut sugar until they smell like Christmas.
- Bring it together – Pour in the melted coconut oil and maple syrup. Stir until you’ve got a crumbly dough that holds together when you squeeze it.
- Layer with love – Press half the dough firmly into the pan (I use damp fingers to prevent sticking). Now the fun part – sprinkle chocolate chips and mini marshmallows evenly over the top like you’re decorating the world’s tastiest gingerbread house.
- Top it off – Crumble the remaining dough over the fillings and gently press – don’t smash it flat, we want some texture!
- Bake to perfection – 20 minutes is usually perfect. You’ll know they’re ready when the edges turn golden and your kitchen smells incredible.
- Cool completely – I know it’s hard, but let them cool before cutting. The chocolate needs time to set so you get clean slices.
Tips for Perfect Bars
After making these dozens of times, here are my foolproof tricks:
- Parchment is key – Leave some overhang on two sides to lift the whole batch out easily.
- Press, don’t pack – Too much pressure makes dense bars. Just firm enough to hold together.
- Watch the clock – They continue cooking as they cool. Take them out when the edges are just golden.
- Chill to slice – For super clean cuts, pop the whole pan in the fridge for 15 minutes first.
- Marshmallow hack – If yours brown too fast, tent with foil during the last 5 minutes.
Storage & Reheating Instructions
These bars stay fresh in an airtight container at room temperature for up to 3 days (if they last that long!). For that just-baked warmth, pop one in the microwave for 10 seconds – the marshmallows get deliciously gooey again. They also freeze beautifully for up to a month!
Nutritional Information for Healthy Gingerbread S’mores Cookie Bars
Here’s the scoop on what’s inside each delicious bar (based on 12 servings):
- Calories: 180
- Fat: 9g (6g saturated from the coconut oil and chocolate)
- Sugar: 10g (all natural from coconut sugar and maple syrup).
- Fiber: 2g (thank you, whole wheat flour!)
- Protein: 3g (almond flour for the win)
Remember – these numbers can shift slightly depending on your exact ingredients. Different chocolate brands or swapping sweeteners will change things up. But compared to traditional gingerbread or s’mores? These bars are basically health food that tastes like dessert. Not bad for something that satisfies your sweet tooth and your spice cravings!
FAQ About Healthy Gingerbread S’mores Cookie Bars
Got questions? I’ve got answers! Here are the most common things readers ask about these irresistible bars:
Can I use regular all-purpose flour instead of whole wheat?
Absolutely! Swap it 1:1. The texture will be slightly lighter, but still delicious. I often do this when baking for friends who prefer traditional desserts.
Are these gingerbread s’mores bars vegan-friendly?
They can be! Just use dairy-free chocolate chips and vegan marshmallows. The rest of the ingredients are naturally plant-based.
Why did my marshmallows disappear while baking?
They likely melted completely into the bars – which is normal! For visible marshmallow pockets, add extra on top during the last 5 minutes of baking.
Can I make these nut-free?
Yes! Replace almond flour with an equal amount of oat flour or additional whole wheat flour. The texture changes slightly but still works great. If you are looking for other nut-free snack ideas, check out my roasted pumpkin seeds!
How do I prevent the chocolate from burning?
Dark chocolate chips hold up best. If using regular chocolate, tent the pan with foil after 15 minutes to protect the top layer.
Share Your Thoughts
Did these bars become your new holiday favorite? I’d love to hear how they turned out! Drop a comment below telling me your favorite part – was it the spiced dough, the melty chocolate, or those sneaky marshmallow surprises? Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your kitchen creations. And if you tweaked the recipe (extra ginger? sea salt on top?), share your genius twists so others can try them too. Happy baking, friends!
Print
Healthy Gingerbread S’mores Cookie Bars in Just 30 Minutes
- Total Time: 30 mins
- Yield: 12 bars
- Diet: Vegetarian
Description
A healthy twist on classic gingerbread s’mores, combining the warm spices of gingerbread with gooey marshmallow and chocolate in a cookie bar.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1/2 cup dark chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a bowl, mix whole wheat flour, almond flour, ginger, cinnamon, cloves, and coconut sugar.
- Add melted coconut oil and maple syrup, stirring until a dough forms.
- Press half the dough into the pan, then sprinkle chocolate chips and marshmallows evenly.
- Top with the remaining dough, pressing lightly.
- Bake for 20 minutes or until edges are golden.
- Cool before cutting into bars.
Notes
- Store in an airtight container for up to 3 days.
- For a vegan version, use dairy-free chocolate and marshmallows.
- Substitute honey for maple syrup if preferred.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American