A favorite outdoor treat of mine is the good old-fashioned s’more. Does anyone really dislike the s’more? If so, I’d like to meet them and hear the reasons why.
If you follow this blog, you know I’ve tried s’mores 101 different ways: frozen, baked, as whoopie pies, etc. But here’s just one more for the adventurous sweet tooth who’s not quite ready to make one while camping, but would love to enjoy a “healthified” version while wondering the great indoors.
1 graham cracker sheet (I like Back to Nature’s version)
3 T white-whole wheat or spelt flour
1/2 T stevia
dash of cinnamon and baking soda
optional: dash of salt and brown sugar (I omitted and thought they tasted just fine)
2 T nondairy milk
1 t coconut oil
Preheat oven to 375 degrees. Lightly grease a cookie sheet. Break graham cracker sheet into two pieces and place on cookie sheet. Set aside.
In a small bowl, combine all dry ingredients, then mix in milk and oil ’til well blended. If you have the time, refrigerate for a few minutes.
Place a dollop of the cookie batter on each graham cracker. You may have enough leftover for one good-sized sugar cookie, too. Bake for about 6-7 minutes or until the cookie dough is baked to your liking.
I can tell you that I let mine underbake a bit. I like this better because it then tastes gooey-er, like a traditional s’more, and since there aren’t any eggs required you don’t have to worry about food poisoning.
Also, you may want to bake your chocolate in the oven, or press into warm cookies as they come out. Again, either way works, it’s just a matter of personal preference. I’ve tried both and enjoyed both results.