S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.