Cookie:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low-carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites

1/2 cup marshmallows (approx. 7 marshmallows for each s'more)
2 (store bought) low carb chocolate bars

Peanut Butter Cookie Preparation: (cookie recipe makes 24 cookies - 12 cookies left over - approximately 1 net carb per cookie)
Preheat oven to 400 degrees. Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with both artificial sweeteners with mixer or wire whip for 1 minute. Add vanilla and peanut butter. Mix - 1 minute. Scrape sides of bowl with rubber spatula and add egg whites. Continue mixing an additional minute. Gradually stir in the dry ingredients until mixed. Use a teaspoon to spoon dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes until lightly brown. Remove from oven and let cool on rack.

S'more assembly:
Make a sandwich using two cookies, 7 tiny marshmallows and one piece of chocolate in center. Wrap each "cookie sandwich" in 8" x 8" piece of foil and grill over medium high heat for about 5-7 minutes or until marshmallow and chocolate get gooey.

Yields 6 servings - approximately 6.5 net carbs per serving