S’MORES COOKIES

Ingredients:

• ½  cup coconut oil (melted and slightly cooled) - optional butter instead of oil 

• ¾  cup coconut sugar (or brown sugar)

• 1 egg

• 2 tsp vanilla 

• 1 ¾  cup almond flour 

• 1 cup gf graham cracker crumbs (make crumbs using blender - I use @scharglutenfree

• ½ tsp salt

• ½  tsp baking soda

• 2 tsp gf cornstarch 

• 1 dark chocolate bar (cut into pieces) or 1 cup choc chips

• Mini marshmallows

Directions:

Heat oven to 350F

1. Combine coconut oil and sugar. Add egg and vanilla and combine. Add in almond flour, graham cracker crumbs, cornstarch, salt, and baking soda. Mixture will be dry at first - use your hands to combine. Add in chocolate chips and mix.

2. Refrigerate for 1 hour. 

3. Make cookies a bit bigger than a tablespoon size (like a golf ball)

4. Place cookies on a sprayed parchment line baking tray for 12-14 minutes (until lightly browned). They may seem underdone after 12 minutes (I take them out then - my oven runs hot) - take out from oven and top with 3-4 mini marshmallows. 

5. Broil for 25 seconds (keep your eye on them!!) wait to cool at least 5 mins - they get better the longer they rest. It’s worth waiting for!!! Store in an airtight container at room temp