Ingredients
Scale
- 2 tablespoons almond butter (use all-natural and runny; can substitute any other nut or seed butter)
- 2 tablespoons maple syrup (or substitute honey, agave, or date syrup)
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond flour
- 2 tablespoons gluten-free flour blend (or substitute oat flour)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vegan chocolate chips
- 1 tablespoon vegan marshmallows
- 1 tablespoon graham cracker (use vegan and gluten-free if needed)
Instructions
- In a medium mixing bowl, combine almond butter, maple syrup, and vanilla.
- Add almond flour, gluten-free flour blend, baking powder, and salt. Mix until you have a sticky, semi-runny dough.
- Fold in half of the vegan marshmallows, vegan chocolate chips, and crushed graham cracker.
- Place the dough on a piece of parchment paper and shape it into a round circle. Top with the remaining vegan chocolate chips, graham cracker, and vegan marshmallows.
- Air fry at 350°F for 10-12 minutes or until marshmallows are golden brown and the cookie is firm to the touch.
- Allow the cookie to cool for 5 minutes before enjoying.
Notes
- For the best texture, use runny, all-natural nut or seed butter.
- Get creative with toppings and mix-ins!
- Air fry the cookie on parchment paper for easy cleanup.
- You can use oat flour instead of almond flour or gluten-free flour, but note that the texture may vary slightly.
- Use pure maple syrup—not pancake syrup—for the best flavor.