Ingredients
Scale
- 1 can of chickpeas (drained and rinsed)
- 1 cup hazelnut butter
- 1/2 cup date syrup
- 1 tsp vanilla extract
- 1 Tbsp baking powder
- 1/4 cup cacao powder
- 1/2 cup mini marshmallows
- 1 bar of dark chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, blend all ingredients except marshmallows and chocolate bar until smooth, approximately 2 minutes.
- Stir in mini marshmallows and chopped chocolate bar.
- Using a cookie scoop, place batter onto the prepared baking sheet and gently flatten with your fingers.
- For extra indulgence, top each cookie with additional marshmallows and chocolate (optional but highly recommended).
- Bake for 18 minutes.
- Allow the cookies to cool completely before removing them from the baking sheet. Enjoy the delightful taste of these Flourless Hot Cocoa Cookies!