Chocolate Chip Cookies:
2 ¼ cup 1:1 Gluten-Free Flour Blend
1 teaspoon baking soda
1 teaspoon salt
2 sticks vegan butter (we used Melt)
¾ cup granulated sugar
¾ cup light brown sugar
2 teaspoons vanilla
2 cups chocolate chips
1 cup walnuts
Flaky sea salt
1/2 cup Justin's Classic Peanut Butter
Vegan marshmallows, toasted
Preheat oven to 375ºF. Line two large baking sheets with silicone mats or parchment paper.
In a small bowl, mix together the gluten-free flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugars until smooth and creamy. Add eggs, one at a time, beating well after each. Slowly add flour mixture and beat until just combined. Fold in chocolate chips and walnuts.
Refrigerate dough at least one hour. Once chilled, roll dough into balls (about 2 tablespoons each). Place on baking sheet and bake 11-13 minutes, or until just golden. Cool on pan 5 minutes. Transfer to a wire rack and cool completely.
To assemble s'mores, spread a thin layer of peanut butter on the bottom of one cookie. Top with a toasted marshmallow, Peanut Butter Cup, and a second cookie. Enjoy!
Yield: 12 cookie sandwiches