You're going to want some more of these s'more tacos ASAP! Soft sweet cookie tacos are the only way to eat marshmallows and chocolate from now on.
In a large bowl, combine flour, cinnamon, baking soda, and sea salt.
In another bowl, combine sugars, oil, nondairy milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold together until just combined. It will be a little dry and crumbly looking. At this point, you can combine with your hands in the bowl until it's smooth.
When ready to roll out the cookies, preheat oven to 350°F.
Take out 4 sheets of aluminum foil just slightly wider then your baking sheet. Roll it up gently forming a rod about 1 1/2” wide. To keep the foil rods stable, just pinch each end around the edge of the baking sheet.
Repeat this process until all the dough is used up. If you need to bake in batches, gather the excess dough in the parchment and keep it refrigerated so the dough doesn't get too soft. Or prepare a second baking sheet the same way with the foil rods and tacos ready to be baked and place the whole thing in the fridge until the first batch is done. Be careful not to roll out the dough too thin or too thick, because this will result in the dough breaking while baking. The 3" wide and 1/8" thick ratio is the perfect size and thickness so it bakes evenly and doesn't break. It's a little tricky, but if you do it right, you get s'more tacos!
Melt chocolate over low heat or in the microwave until smooth.
Roast marshmallows over the gas stove or under the oven broiler.
If you don't want to bother with all this foil and cookie shell biz, just slice the dough into squares and bake on a parchment lined baking sheet as per the instructions!
Store extra taco cookies in an airtight container. They also travel well if you're going camping. You can melt a piece of chocolate between the fire roasted marshmallows within your cookie taco shell.