Camping is one of our joys in life for our family. For some amazing reason, my youngest daughter who's Autism wrestles her body every day, comes alive! I believe it's the combination of being in so much fresh air, being in tight quarters as a family, having no demanded expectations (school, speech, chores etc.), simple foods and lots of outdoor activities. It's like the bricks are lifted from her shoulders when we camp.
Making the reservations for sites this early made me think of s'mores over the campfire and what different ways to incorporate those flavors. Both my daughters are so-so on graham crackers, so I left that "flavor" out. Instead I used chocolate chip cookies!
These are great anytime of the year of course, but would be great to have for your camping or backyard camp fires. Both of my girls would rather put sticks in the fire and burn them, then cook a marshmallow over it. So this way they can enjoy their cookie s'more and burn up their sticks all at the same time!
gluten free/vegan....allergy free
Chocolate Chip S'more Cookie:
parchment lined cookie sheet(s)
Qty. 23 (large three inch cookies)
1 Cup White Rice Flour
3/4 Cup Brown Rice Flour
1/2 Cup Tapioca Starch
1/4 Cup Potato Starch
1 tsp. Xantham Gum
1 tsp. Baking Soda
1/2 tsp. Fine Sea Salt
1/2 Cup Butter Substitute ( I use Earth Balance Spread -soy free)
1/4 Cup Spectrum Shortening (plain or butter flavor)
1 TB Egg Substitute mixed w/ 1/4 Cup milk substitute ( I used Coconut Milk -carton)
1/2 Cup Organic Granulated Sugar
3/4 Cup Organic Brown Sugar
2 tsp. Organic Pure Vanilla Extract
1/8 Cup Milk Substitute ( I used Coconut Milk - carton)
1 Cup Enjoy Life Chocolate Chips
23 Allergy Free Marshmallows
1/4 Cup Coconut Oil (melted)
1 1/2 TB Unsweetened Cocoa Powder
1/2 Cup Organic Powdered Sugar
Preheat oven to 370 degrees. Line a cookie sheet(s) with parchment paper, set aside.
In a small bowl combine, white rice flour, brown rice flour, tapioca starch, potato starch, xantham gum, baking soda and salt. In large mixing bowl with paddle attachment cream "butter", shortening, egg substitute mixture, granulated sugar, brown sugar, vanilla and coconut milk. Once combined add in slowly, flour mixture and mix until just combined. Add in chocolate chips and mix on low until incorporated. Place cookie dough onto pans with large spoon. Bake 8 minutes,remove from oven and "squish" marshmallows on top of 1/2 cooked dough and place back into oven and bake for a additional 7 minutes. Cool. Mix into small bowl, melted coconut oil, cocoa powder and powdered sugar. Drizzle onto cooled cookies. Chocolate drizzle will "set" once it cools. Enjoy!
|Place dough on parchment lined cookie sheet|
|Squish marshmallows on half baked cookies and place back in oven|
|Fresh out of the oven-once cooled the marshmallows will "sink" and|
become chewy in texture
|Drizzled with coconut oil chocolate|
Save image to computer and print!
Also shared at: Fat Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Full Plate Thursday, Thriving Thursday, Gluten Free Fridays, Whole Food Friday, Foodie Friday, Show & Share Wednesday