Who doesn't love S'mores in the summer time?! With this recipe, there is no need to be around a campfire. Instead you can combine all of the yummy S'mores ingredients into cookie batter and bake them in the oven. They come out chewy around the outside and soft and gooey on the inside. This recipe is also gluten and dairy free and can easily be made vegan with one adjustment. This recipe makes roughly 21 to 24 cookies. You can also double the recipe to make roughly 48 cookies if you are serving a larger group of individuals.
For this recipe, a vegan alternative is to simply replace the egg. Fortunately, there are many egg replacements that are available today. My personal favorite is to use a flax egg, which simply requires combing 1 tbsp of ground flaxseed with 3 tbsp of water. Then you just need to allow the mixture to sit for a few minutes until it becomes goopy and egg-like. There are also 1 to 1 vegan egg replacements that you can buy at the store or options like chia eggs, apple sauce, or bananas.
1/2 cup DF buttery spread, softened (I used Earth Balance's vegan buttery sticks)
1/4 cup + 2 tbsp granulated sugar
1/4 cup + 2 tbsp brown sugar
1 large egg (if vegan use 1 flaxseed egg = 1 tbsp ground flaxseed + 3 tbsp water)
1 tsp vanilla extract
1 1/4 cup GF flour (I used Pillsbury's GF flour blend)
3/4 tsp baking soda
1/2 tsp salt
2/3 cup crushed GF graham crackers (I used Schar's GF Honey Graham crackers, you can use any type just check to make sure they are dairy free if needed)
3/4 cup DF chocolate chunks (I used Enjoy Life Semi-Sweet Mega Chunks)
2/3 cup GF mini marshmallows
Preheat the oven to 350 degrees F. Set the oven rack in the middle of the oven. Line two large baking sheets with parchment paper.
In a large bowl with an electric or standing mixer, cream together the softened buttery spread, granulated sugar, and brown sugar for about 30 seconds.
Once combined, add in the egg and vanilla extract and beat until smooth. Add in the GF flour, baking soda, and salt, and mix just until the contents are fully combined.
Add in the crushed GF graham crackers, DF chocolate chunks, and marshmallows and stir slowly until evenly combined.
Grease a medium size cookie scoop and scoop about 1 1/2 tbsp sized balls onto the pan leaving about 2 inches in between each cookie. Use your hands to roll the cookie dough into more of a ball so all of the cookies come out in a circular shape
Bake in the 350 degree F oven for about 14 to 16 minutes. Mine took about 15 minutes in the oven, but every oven is different, so make sure you watch them closely. They should be starting to brown around the outsides, but still soft on the insides.
Once removing from the oven, allow to cool on the baking sheet for a couple minutes and then move to a cooling rack. Serve warm with some nut milk or allow to cool completely before serving. Store in an airtight container for 2 to 3 days. Enjoy!