What do you do when you and your family really want to make S'Mores, but you can't find a pre-made graham-style cracker that is free of all of the allergens you are avoiding? If you're an allergy mom, the answer is simple. You create one! This is the recipe I created that's free of Mandie's allergens. (I'll take and post photos the next time I make them.) The cookies taste a bit like a cross between snicker doodles and cinnamon graham crackers. They are flat and crisp, and soften up just a bit when they are stored in a zip lock bag overnight. They turned out to be the perfect size, and were just pliable enough that they didn't crumble when you took a bite with all of the chocolate and marshmallow inside. Mandie and I used the Milk Chocolate flavor of Enjoy Life's Boom Choco Boom bars http://www.enjoylifefoods.com/our_foods/chocolate_bars.html for ours. YUM!
2 cup oil
1 cup granulated sugar
2 cups packed brown sugar
1 tsp. baking soda
3 Tbsp. flaxmeal dissolved in 9 Tbsp. hot water (or 3 eggs)
2 tsp. vanilla extract (I use homemade)
1 Tbsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. ground nutmeg
2 1/2 cups sorghum flour
2 1/2 cups gluten free oat flour
Combine oil, sugars, and baking soda. Beat until combined. Add flax goo (or eggs) and vanilla. Combine. Add flour. Mix well. Drop by large rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or until crisp. Let set on cookie sheets for 2-3 minutes before removing to wire rack to cool. Cool completely before storing in an airtight container.