That's right... you can make these all year round!
Preheat oven to 350F. In a bowl, whisk together the coconut oil, molasses, honey, and almond milk until well combined.
Fold in the almond flour, baking soda, and cinnamon and stir until no flour clumps remain.
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.
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.
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!