Chocolate Milkshake Cookies

April 14, 2020

CHOCOLATE MILKSHAKE COOKIES - INGREDIENTS1 cup almond flour1 cup creamy peanut butter (the more liquidy the better — I like Wild Friends for this)1/2 cup coconut sugar1/4 cup unsweetened cocoa powder1 teaspoon vanilla extract1 teaspoon baking soda1 egg (or flax egg)1/2 cup dairy free chocolate chips3/4 cup mini marshmallows1/2 cup walnuts (optional)

CHOCOLATE MILKSHAKE COOKIES

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Nicole Modic
SERVES 12
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Ingredients

  • 1 cup almond flour
  • 1 cup creamy peanut butter (the more liquidy the better — I like Wild Friends for this)
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 egg (or flax egg)
  • 1/2 cup dairy free chocolate chips
  • 3/4 cup mini marshmallows
  • 1/2 cup walnuts (optional)

Instructions

  • In a medium bowl, stir together the almond flour, peanut butter, coconut sugar, cocoa powder, and vanilla extract. The dough should be pretty thick.
  • Add the chocolate chips and mini marshmallows.
  • Refrigerate the dough for 30 minutes — this is the key step, just like in my #LCTCCC recipe, so they don’t spread too much.
  • Meanwhile, preheat oven to 350 and line a baking sheet with parchment paper.
  • Remove dough from the fridge.
  • Stir in the egg (or flax egg) and baking soda.
  • Use a spoon or cookie scoop form 12 cookies.
  • Bake for 9-11 minutes and remove from oven.
  • If you can, let them cool for a few minutes so they harden up!
  • Store in an air tight container in the fridge.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. These are so yum, but my dough doesn’t really bind so the cookies end up super crumbly. Would an extra egg, or egg white, help?