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Cookies & Crème Indoor S'mores

Details

Time
0 minutes
Yields
N/A

That's right... you can make these all year round!

Ingredients & Directions

Ingredients

  • For The Graham Crackers:
  • 3 tbsps
    coconut oil, melted
  • 1 tsp
    molasses
  • 3 tbsps
    honey or agave
  • 1 tbsp
    almond milk
  • 2 1⁄2 cups
    almond flour
  • 1⁄2 tsp
    baking soda
  • 1 tsp
    cinnamon
  • Flour to roll out dough (tapioca or arrowroot starch)
  • To Top:
  • Marshmallows (vegan or regular)
  • LILY'S Cookies & Crème White Chocolate Style Bar

Directions

Equipment Needed 
oven oven
 bowl bowl
 whisk whisk
 parchment paper parchment paper
 baking sheet baking sheet
1

Preheat oven to 350F. In a bowl, whisk together the coconut oil, molasses, honey, and almond milk until well combined.

2

Fold in the almond flour, baking soda, and cinnamon and stir until no flour clumps remain.

3

Roll out the dough into a large rectangle about 1/4 of an inch in thickness onto a lightly floured piece of parchment paper (use half the dough at a time). Trim the edges then make a cut with a knife down the middle on the long side. Slice the shorter side into thirds so you are left with 6 squares. Bake for 18-20 minutes until the edges begin to brown. Let cool before transferring to a baking sheet for s'mores.

4

On a baking sheet or pan, line graham crackers along the bottom. Place a large marshmallow on top of each graham cracker square and place in the oven on low broil for 3-5 minutes. To get a char on top, increase temperature to high broil for 30 seconds.

5

Remove the baking pan from the oven and place a piece of LILY’S Sweets Cookies & Crème White Chocolate on top of the marshmallow. Follow with another graham cracker square on top to sandwich the marshmallow and chocolate together, and enjoy!