CAMPFIRE COOKIES

Preheat your oven to 375°F (190°C). In a small dish, combine 2 tbsp ground flax seed and 6 tbsp water to make a flax egg. Whisk and set aside to thicken (alternatively, use 2 small eggs if not making egg-free). In a medium-sized bowl, combine 2/3 cup coconut sugar (or brown sugar), 1/2 cup cane sugar, and 1/4 cup softened butter (like Miyoko's creamery). Use a hand mixer to combine these until creamy. Add in your flax egg and 1 tsp vanilla. Mix again with the hand mixer. Add in 1.5 cups of flour (oat, AP, or almond), 1 tsp baking soda, 1/2 cup crushed graham crackers, and a pinch of salt (about 1/4 tsp). Fold in with the wet ingredients until mixed. Add in 1/3 cup chocolate chips or measure from your heart. Line a baking sheet with parchment paper. Roll dough into ping-pong sized balls and slightly flatten. Lay a marshmallow in the middle. Take more dough and flatten it on top of the marshmallow, creating a little pocket for your marshmallow. This batch should make somewhere around 10 decent-sized cookies. Enjoy!