S’more Cookie

A soft, cinnamon cookie with marshmallows, chopped graham crackers and a mix of
chocolate chunks/chips.

Servings: 8 cookies

Author:

Prep Time
15 minutes

Cook Time
12 minutes

freezer and fridge time
40 minutes

Total Time
1 hour, 7 minutes

Dessert Snack

American

summer autumn Almond Flour

Instructions

1 Combine the egg, vanilla, melted coconut oil and coconut sugar until well mixed.
2 Add the almond flour, cinnamon, baking powder, and sea salt to the wet mixture.
Mix until there are just a few streaks of flour left and it becomes a dough
consistency.
3 Add the chocolate chips and chopped graham crackers (reserve some for topping
the cookies!) to the dough and mix to combine everything.
4 Place the bowl with dough in the fridge for at least 10 minutes. Preheat the
oven to 350 degrees.
5 After 10 minutes, remove from the fridge. Line a baking sheet with pachment
paper. Using an ice cream scooper, scoop out about 8 servings of dough and shape
into cookies on the parchment lined baking sheet. (These will not spread a-lot
when baking).
6 Press a small indent in the center of the cookie, big enough to nestle the
halved marshmallow in. Decorate the rest of the cookie with the chopped dark
chocolate, and chopped graham crackers.
7 Bake the cookies for 11 minutes at 350 degrees. Without opening the oven, turn
the broiler on for 1 minute to brown the marshmallows. Remove from the oven and
allow to cool for about 15 minutes before enjoying in a cold glass of milk!