• In your stand mixer, place the butter and whip it with the paddle attachment on medium speed for a few minutes.
• Add the sugars and whip it again on medium speed for another few minutes. Scrape down the sides and whip it again, briefly.
• Add the non dairy milk and vanilla, and stir (lowest speed) to combine.
• Add the salt, baking soda, cornstarch, flour and oat flour, and slowly combine.
• Remove the bowl from the stand mixer and fold in the dark chocolate and the graham cracker pieces.
• Cover the bowl and place in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees.
• Scoop the cookies out into 1/4 cup balls (I like to use my big cookie scoop for this) and flatten them slightly onto the cookie sheet. They will not grow or expand significantly. Top each cookie with a half of a marshmallow.
• Bake in preheated 350 degree oven for about 12 minutes, or until the edges are golden brown.
• Remove from oven and allow to cool for 5 minutes on the tray, then remove to a wire rack to cool completely.

To make the garnish

• Place a small to medium-sized pan filled with an inch or two of water over medium high heat and bring to a boil. Place a heat-proof larger bowl over top of the water and turn it down to a medium simmer. In the bowl, place your chocolate and allow it to melt. You could also do this in the microwave, but you have to be very careful not to burn it.
• Once the chocolate is melted fully, stir in the coconut oil. You may need to add a few drops more to get it to the right consistency. You want it to be flowy, but not too drippy.
• Place your cookies on a wire rack overtop of a rimmed baking sheet, and drizzle the chocolate all over them. Finish by sprinkling with the graham cracker crumbs.
• This recipe freezes well. Store in an airtight container on the counter for up to 5 days.