Make the Dough

1. In a large bowl, cream together the butter, flaxseed meal, sugars, egg, and vanilla, by stirring vigorously until mixture becomes creamy. (Or use a hand mixer and cream about 2 minutes)
2. Sift together the flour, cocoa, baking soda and salt. Mix it into the butter and sugar mixture until all the dry ingredients are incorporated. Then fold in the toffee bits.
3. On a large piece of plastic wrap, pour out the dough and shape into a 3-inch diameter cylinder with flat sides. It should be about 9” long. Wrap well and refrigerate at least 1 hour, and up to 3 days.
4. When ready to bake, preheat oven to 335F (Convection) or 350F (conventional). Line 3 baking sheets with parchment or Silpat. (See note 1)
5. Remove the cylinder of dough from its wrap. Cut the cylinder in half, then cut each half in half, so you have 4 equal short cylinders. Cut each short cylinder into 3 equal parts, making 12 total disks.
6. Place 4 disks on each baking sheet, leaving as much space as possible to allow for spreading.

Make the Topping

1. In a medium bowl, mix together the marshmallows, condensed milk, and graham cracker crumbs. The mixture will be very sticky.
2. Place a heaping Tablespoon of topping into the center of each disk of cookie dough.
3. Place sheets in the oven and bake until the topping is fully melted and toasty golden brown. This takes 16-20 minutes. In my oven they were done at 16 minutes. Let fully cool on the baking sheets.