Do you love S’mores? I do. No, correction…I LOVE S’mores! It’s that fluffy marshmallow melted onto that crunchy sweet graham cracker with just a hint of saltiness, all smothered in smooth, rich melted chocolate! OMG…all that ooey-gooey deliciousness, that’s what I love!
In fact, I love it so much that I have multiple S’more recipes. And today, I want to share with you one of my favorites: S’more Sandwich Cookies. This yummy recipe is quick, easy, and best of all, it’s dairy and egg-free, which is a must in our house due to food allergies. Now don’t panic! Just because there’s no dairy or eggs, doesn’t mean there’s no flavor. These cookies are fantastic! Trust me, you won’t be disappointed!
Dairy-free/Egg-free S’more Sandwich Cookies-makes about 18 cookies, depending on size
- 2 ¼ cups of flour
- 1 cup crushed graham crackers
- 1 tsp. baking soda
- Dash of salt
- ½ cup brown sugar
- ½ cup white sugar
- 1 tbsp. vanilla
- 1 cup vegan butter
- ¼ cup non-dairy milk
- 1 cup of miniature marshmallows (I chopped mine to make them even smaller)
- 1 cup dairy-free chocolate chips
- 1 tbsp. non-dairy milk
Mix dry ingredients (first 4) together in a bowl. In a separate bowl mix wet ingredients (remaining 5), except for marshmallow. Add dry ingredients, a little at a time, to bowl of wet ingredients. Mix together. Gently fold in marshmallow. Scoop cookie dough onto parchment paper lined baking sheet (may use a small ice cream scooper for small size). Flatten slightly. Bake at 350 degrees, for 15-18 mins. until golden brown. Let cool.
To make the chocolate filling, mix together chocolate chips with non-dairy milk and microwave on high for 20 seconds to melt.
To make the sandwiches, flip one cookie over so the bottom side is up. Spread on some of the chocolate filling and top with another cookie to form a “sandwich”. Enjoy!