Ingredients
Scale
- 1/2 cup smooth almond butter
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup gluten-free flour blend (1:1)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp cocoa powder
- 1/2 cup vegan or regular chocolate chips
- 5 large vegan marshmallows (halved)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract.
- Add cocoa powder, almond flour, gluten-free flour blend, baking powder, and salt. Mix until well combined.
- Fold in chocolate chips.
- Using a single cookie scoop, form the dough into balls and place on the prepared baking sheet.
- Mold a halved vegan marshmallow around each cookie dough ball.
- Bake for 12-15 minutes, until the marshmallow tops turn golden brown.
- Let them cool for a few minutes before indulging.
Notes
- Choose smooth and creamy almond or nut butter for the best texture.
- If using large marshmallows, cut them in half before placing them on the cookies.
- You can add extra mini marshmallows for more gooey goodness if you prefer.