Vegan S’mores Cookies

1. Preheat the oven to 350 F and line a cookie sheet with a parchment paper or a silicone baking mat.
2. In a small dish whisk together egg substitute and water. Set aside.
3. In a large bowl using an electric mixer cream together the sugars and shortening. Add the egg mix and vanilla and mix well.
4. In a medium bowl mix 1 cup flour, baking soda, and salt. Add ½ of these dry ingredients at a time into the wet ingredients and mix to combine.
5. Add the remaining flour 1 tablespoon at a time until the dough becomes stiff and pulls away from the sides of the bowl (this will make a nice dense thick cookie).
6. Fold in the chocolate chips and mini marshmallows.
7. Roll into 1½ – 2 tablespoon sized balls and place on the cookie sheet spacing them about 2 inches apart. I like using a scoop to pack the dough tightly into uniform balls. It is important to apply pressure to the balls when shaping them to hold the marshmallows in place.
8. Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown. Remove pan from oven and set it on a rack. Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack
9. When cooled, store in an airtight container and enjoy within the next 2-3 days.