Dairy-Free S’mores Cookies

To me no dessert says summer like a s’more. On summer weekends we inevitably end up on the beach with friends, and these trips and usually followed by a really great potluck dinner, rounded out by a bonfire and s’more. No matter how often it happens, the children squeal with glee when we announce dessert. I love s’mores but can’t eat the graham crackers, so I set out to create an allergy-free version for myself. I can’t wait for summer to eat these on the bench!

 

 

Ingredients

1/2 cup superfine or Chinese rice flour

1/2 cup potato starch

1/4 cup sorghum flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

3/4 teaspoon cinnamon

1 cup organic palm fruit oil shortening

1 1/4 cup light brown sugar

1/4 cup honey

2 tablespoons ground flaxseed meal

6 tablespoon water

1 3.5-ounce gluten-,dairy-, soy-, nut-, and egg-free 85% cacao chocolate bar, broken into 20 squares

20 large marshmallows

 

1

Preheat to oven to 350’F and line two baking sheets with parchment paper. Whisk together the rice flour, potato starch, sorghum flour, baking soda, baking powder, xanthan gum, salt, and cinnamon in a large mixing bowl.

2

In the bowl of a stand mixer, cream together the organic palm fruit oil shortening and brown sugar until they are fluffy. Scrape down the sides and beat in the honey. Mix together the flaxseed meal and the water and add this mixture to the batter. Beat the batter until its is light and fluffy again. Scrape down the sides. Slowly stir in the dry ingredients and mix until the dough comes together and all the ingredients are evenly incorporated.

3

With a 1 1/20 inch-diameter ice cream scoop, the batter out onto the prepared sheets to form 20 cookies. Top each cookie with a square of chocolate. Bake the cookies for 11 minutes or until the edges are just golden. Remove the cookie from the oven and top each with marshmallow. Turn on the broiler and place the cookies under the broiler for 30 seconds or until the marshmallows are just golden. Watch the marshmallows carefully, as they can burn in a flash.

4

Let the cookies cool on the cookie sheets for 10 minutes and then remove them to cooking racks to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.

From The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon; Photographs by Susan Byrnes (Lyons Press).