- 3/4 cup + 1 tbsp flour (I like to use spelt flour, but whole wheat pastry or all-purpose work, too)
- 1/2 cup rolled oats
- 1/2 cup graham crackers (3 regular size), coarsely crushed
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup sugar
- 1/4 cup coconut sugar (or brown sugar)
- 1 egg, room temperature
- 1 tsp vanilla
- 1 cup dark chocolate chunks (approx. 5 oz dark chocolate bar, chopped)
- 3/4 cup mini marshmallows
- Smoked sea salt for topping
- Preheat oven to 350. Line two baking sheets with parchment paper.
- In a large bowl, mix together both flour, oats, crushed graham crackers, baking soda, cinnamon and salt. Set aside.
- In another bowl, mix together butter and sugars until smooth and creamy. Add eggs and vanilla extract and mix until combined. Gradually add dry ingredients a little at a time until just combined. Mix in the chocolate chunks and marshmallows.
- Refrigerate dough for 1/2 hour to 24 hours to allow the flavors to develop and the dough to firm up a bit. It’s totally fine to skip this step, but your cookies will spread a bit more.
- Scoop out dough into 1 inch balls and evenly space on the two baking sheets, leaving at least two inches of space among the cookies. Sprinkle smoked sea salt (or regular flaky salt) atop each cookie. Bake for 10-12 minutes until lightly browned. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool fully. The cookies will crisp up a bit as they cool. Enjoy!