Step 1

Preheat the oven to 350°F then line an 8x8" baking dish with parchment paper. I like to cut the paper into two overlapping rectangles for ease of handling.

Step 2

In a large bowl, combine almond butter, coconut sugar, pure maple syrup, coconut oil, milk and vanilla extract. Whisk together until smooth.

Step 3

To the bowl, add the almond flour, oat flour, baking powder and salt. Fold together until a thick dough forms. Fold in the chocolate chips and marshmallows. If using graham crackers, you can break them into little pieces and fold them into the dough now or crumble them over top (in next step).

Step 4

Transfer the dough to the baking dish then use a spatula (or your hands) to press the dough evenly across the baking dish. Lastly, crumble graham crackers over top and press them into the dough.

Step 5

Bake for 15 minutes, until they are light golden and pillowy on top. You can also broil them for a few minutes at the end to "toast" the marshmallows if you prefer. Just keep a close eye to make sure they don't overcook!

Step 6

Remove from the oven and set aside to cool completely before cutting into 16 squares and serving. Leftovers can be stored in an airtight container for up to 1 week.