Ingredients:

  • 12 full-sheet Honey Graham Crackers (approx. 170g)
  • 2 tbsp (28g) Unsalted butter, melted
  • 6 oz (170g) 70% cacao dark chocolate, broken into squares
  • 1/2 cup (50g) Low-moisture mini marshmallows
  • 1 cup (125g) All-purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/4 cup (50g) Coconut sugar
  • 3 tbsp (42g) Coconut oil, softened
  • 1 Large egg
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat your oven to 175°C (350°F) and line a large baking tray with parchment paper.
  2. Lay the 12 graham cracker sheets flat on the tray, making sure they aren't overlapping.
  3. Brush each cracker lightly with the 2 tbsp melted butter until the surface looks slightly glossy.
  4. Place a square of the 6 oz dark chocolate in the center of each cracker.
  5. Top the chocolate with a small cluster of mini marshmallows, about 4-5 per cracker.
  6. In a separate bowl, cream together the 3 tbsp softened coconut oil and 1/4 cup coconut sugar until pale and fluffy.
  7. Beat in the egg and vanilla extract until the mixture is silky and combined.
  8. Fold in the 1 cup flour, baking soda, and sea salt until no white streaks remain.
  9. Flatten a tablespoon of dough into a disc and place it over the marshmallows, pressing the edges down slightly to seal the toppings.
  10. Bake for 10 minutes until the cookie tops are golden and the marshmallows begin to peek through the edges.