Chocolate Chip S'more Cookies- gluten free & vegan (top 8 allergen free)

I know it's the dead of winter....it's freezing, dark and either raining or snowing for most of the country.  But it's also the time of year we (my family) starts pre-planning for our camping season ahead.  Believe it or not, we need to reserve camp sites this early in the year to be guaranteed a spot come summer!  

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