S’mores Stuffed Chocolate Chip Cookies

S’mores Stuffed Chocolate Chip Cookies (Vegan, Gluten Free, Grain Free, Sugar Free, Low Carb, Low Fat)

I know this may seem like a lot of effort for only three cookies, but a) this recipe is not hard at all b) these are GIANT cookies and c)  this recipe is very easily doubled or tripled as you need it. If you don’t want to go the homemade route, you can use store bought chocolate and graham crackers, just know that the nutritional info will be greatly affected. 

Inspired by Picky Palate and adapted from my Oreo Stuffed Cookies

Makes 3 large cookies

Nutritional Info

Serving size: 1 large cookie (1/3 of recipe)

Calories: ~40

Fat: 1.15 grams

Ingredients

2 vegan marshmallows (If you don’t have access to these or want a sugar free option, feel free to just use banana slices instead. It still gives you the same effect.)

3 World’s Healthiest Graham Crackers

1 Tablespoon carob powder (Unsweetened cocoa powder works too, but you’d need to use a lot more sweetener.)

4 Tablespoons almond milk, divided

sweetener to taste (I use a few drops of liquid stevia.)

2 Tablespoons mashed banana or applesauce (I prefer banana.)

2 Tablespoons coconut flour

1/2 teaspoon vanilla

1/4 teaspoon molasses

1/8 teaspoon baking powder

pinch salt

sweetener to taste (I used one packet of stevia.)

Directions

Preheat oven to 350F.

Whisk together carob powder and almond milk until thoroughly combined and no clumps remain. Microwave for 45 seconds and stir. If it is thinner than a melted chocolate consistency, microwave in 15 second increments until it is thick enough. Alternately, you can cook in a pot over low heat until thickened. Sweeten to taste. Pour into a plastic container and freeze until firm.

Meanwhile, in a small bowl, mix coconut flour, baking powder, and salt. Add in mashed banana or applesauce, vanilla extract, and molasses and stir. Add in almond milk, one tablespoon at a time until you have reached the perfect “doughy” consistency and set aside.

Cut each of the graham crackers and marshmallows in half lengthwise. Put three of the marshmallow halves on three of the graham cracker halves. You must eat the fourth marshmallow half. Fetch the now firm chocolate from the freezer, and work quickly as the chocolate melts at room temperature.

Break of three 1-inch squares from the chocolate and put one on top of each of the marshmallow halves. Place the remaining graham cracker halves on top of the chocolate to form three s’mores. Break up the rest of the chocolate bar into small pieces and stir them into the cookie dough. These serve as the “chocolate chips”.

Scoop a heaping tablespoon of the cookie dough on top of one of the s’mores. Using your fingers, carefully smoosh the cookie dough down the sides of the s’more until it is completely covered, adding more dough as needed. Repeat with the remaining s’mores and dough.  Bake in the oven at 350F for 10-12 minutes, or until firm and let cool before scarfing them all down.