For the cookie:

• 4 oz. nondairy chocolate chips, melted
• 1/2 c. vegan butter, softened
• 1 Tbsp. flaxseed meal + 3 Tbsp. water (allow to thicken for 5 minutes)
• 1/4 tsp. vanilla extract
• 1 1/3 c. Cara’s gluten-free flour blend
• 1/4 c. brown sugar
• 1/4 c. granulated sugar
• 3/4 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt

For the vegan marshmallow filling:

• 1/4 c. non-hydrogenated shortening
• 1/4 c. vegan marshmallow crème (Ricecreme is a great choice)
• 1/2 c. powdered sugar
• 1/4 tsp. vanilla extract
• pinch of sea salt

Other ingredients:

• 2 c. melted nondairy chocolate (for coating)