Graham Cracker Cookies (Dairy-Free)

Smores-Cookie-Sandwiches

Graham Cracker Cookies (Dairy-Free)

Makes about one dozen 3.5″ cookies

  • 1/2 cup + 2 Tablespoons all-purpose flour
  • 1/2 cup whole wheat flour
  • 40 grams oat flour (made by blending 40 grams, or 1/2 cup, old-fashioned rolled oats in a blender or food processor until a flour-like consistency)
  • 3 1/2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • generous pinch of salt
  • 1/4 cup honey
  • 2 Tablespoons water or skim milk
  • 1/3 cup oil
  1. In a medium bowl, combine flours, sugar, baking soda, and salt.  In a small, separate bowl, combine honey, oil, and water or milk.  Add the liquid ingredients to the flour mixture and stir until dough comes together in a ball.
  2. Remove small chunks of the dough and roll it into a ball between your hands.  Place each dough ball on a baking sheet lined with parchment paper or greased with cooking spray and flatten it to a circle about 1/4″ thick.
  3. Bake for 14-15 minutes, or until edges are slightly crisp.

S’mores Cookie Sandwiches

  • 12 Graham Cracker Cookies
  • 6 jumbo marshmallows
  • 1/2 to 1 cup semi-sweet chocolate chips, to taste
  1. Place marshmallows on a greased baking sheet.  In a conventional or toaster oven, broil them at 450 degrees F for about 1.5 minutes.
  2. Remove from oven and flip them over.  Broil the other side for about 1.5 minutes, keeping a close eye on their color.  You can broil them more or less, depending on how toasted you want the marshmallows.
  3. Sandwich each toasted marshmallow between two Graham Cracker Cookies.
  4. In a separate microwave-safe bowl, measure out chocolate chips.  Microwave on 70% power for 1 minute.  Remove and stir.
  5. Continue microwaving in 20-second intervals and stirring until chocolate is entirely melted and smooth.
  6. Transfer melted chocolate to a Ziploc bag.  Cut the end off and drizzle chocolate over sandwiched marshmallows.

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