S’mores Cookies

• 1 cup almond flour
• ¾ cup graham cracker crumbs, divided
• 1 tablespoon flaxseed, ground (optional)
• 1 tablespoon hemp hearts (optional)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup tahini
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ⅓ cup chocolate chunks
• ½ cup miniature marshmallows

Instructions:

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a small mixing bowl whisk together almond flour, ¼ cup of the graham cracker crumbs, flaxseed, hemp hearts, baking soda and salt. In a large mixing bowl, combine tahini, honey and vanilla extract. Add the dry ingredients to the wet ingredients and stir to combine.

Form the dough into 1-inch balls and roll them in the remaining graham cracker crumbs.

Place them on the baking sheets 2 inches apart. Flatten each cookie to ¼-inch-thick with a spatula and top with chocolate chunks and marshmallows.

Bake for 7 minutes on middle rack, then broil on high for 1 minute to toast the marshmallows.

Cooking Notes:

• Flaxseed and hemp hearts are optional but will give the cookies a nutritional boost. You can purchase a flax-hemp mix and avoid having to buy them separately.
• Substitute your favorite nut butter for the tahini, if desired.
• Cookies can be stored for up to 7 days in an airtight container.