I had some leftover chickpea cookie dough from my kumara brownies so I decided to make s'mores cookies, finally succumbing to our 3-year-old requests for marshmallows. We don't indulge her marshmallows but I consider this a wee Christmas treat. 
400g canned chickpeas, drained and rinsed
1 egg
1/2 c rice malt syrup
1/2 c almond butter
1/4 tsp salt
1 tsp baking powder
1/2 c flour, more or less (I used gluten-free and brown rice mix)
1/2 c dark chocolate chips
mini marshmallows
Preheat oven to 180C. Line a baking tray with baking paper. Blitz chickpeas, egg, rice malt syrup, almond butter, salt and baking powder in a food processor until smooth. Add more sweetener to taste. Mix in chocolate chips and enough flour to make a dough that holds together.
Roll into balls and flatten onto your baking sheet. A bit of oil on your hands might make the task easier. Bake for about 8-9 min, remove from oven and stuff 3 mini marshmallows into the top of each cookie. Return to the oven for 2-3 min until marshmallows have melted into the cookie slightly but still kept their shape.
Healthy s'mores - what more could you ask for?!
I've seen other recipes which add crumbled up graham crackers to get the original s'more flavour in there. We don't have graham crackers in New Zealand but you could use digestives, malt or arrowroot biscuits maybe. I prefer these totally homemade versions.