1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
½cup (85g)milk chocolatechopped
9marshmallowscut in half
In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the honey, prepared egg replacer, and vanilla extract and mix to combine. Add the dry ingredients and mix on low speed until dough comes together. Fold in the chopped chocolate. Cover and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, about one tablespoon for each cookie, and arrange on the baking sheet 1-2 inches apart. Bake for 8-10 minutes, or until edges start to brown slightly.
As soon as cookies are out of the oven, place half a marshmallow on top of each cookie, pressing down slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.