Chocolate S'mores Cookies
Alright, alright- I've been drinking my green morning juices, my lemon water, and my kale salads. I've been running damn near daily and am right back on the healthy motivation train that the New Year inevitably brings. NOW GIVE ME A DAMN COOKIE! Maybe even two. Or seven.
These cookies are a spin on my favorite chocolate cookie base, but are PACKED with scrumptious s'more goodness in every bite. The ooey-gooey marshmallows, the rich dark chocolate, and the crunch of buttery graham cracker...excuse me while I wipe the drool off my keyboard. But seriously, these are a crowd-pleasin', sweet tooth satisfying, chocolate-lover's dream cookie. They're perfect for sharing and giving as gifts...or hoarding. Plus, since I reduced the sugar by nearly half they're a little easier to recover from when you DO eat seven of them. Its guilt-free Thursday, haven't you heard? Let's EAT!
2 cups gluten-free flour mix (we used Bob's Red Mill 1:1 GF Baking Flour. Whole wheat works here, too!)
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon xantham gum (optional- only necessary if your GF flour mix has none.)
1/2 teaspoon salt
1/2 cup coconut oil
1 cup maple syrup
1/2 cup dairy-free milk
1 tablespoon + 1 teaspoon ground flax
2 teaspoons vanilla
3/4 cup chocolate chips
3/4 cup crushed vegan-friendly graham crackers
3/4 cup mini vegan marshmallows or reglular-sized marshmallows quartered
Preheat oven to 350°. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, xantham gum (if using), and salt until well mixed. Set aside. In a mixer or with hand beaters cream together the softened coconut oil and maple syrup. Add ground flax, milk & vanilla extract and mix until totally combined. Add the dry ingredients to the wet mixture about a cup at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in chocolate chips, crushed graham crackers, & marshmallows and use a wooden spoon or spatula to work them into the dough. Use an ice cream scoop or a spoon to scoop 1 inch balls of dough onto a greased cookie sheet about 2 inches apart. Bake for 10-12 minutes, until edges are crisp and 'mallows begin to brown. Remove from oven, move to a cooling rack, and let cool. Once cool they can be moved to a plastic bag or airtight container and stored for about a week. Frozen they'll be good for several months- then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far. This recipes makes a batch of 20 (ish) cookies.