Ingredients
- 1 cup almond flour
- 1 cup creamy peanut butter (the more liquidy the better — I like Wild Friends for this)
- ½ cup coconut sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 egg (or flax egg)
- ½ cup dairy free chocolate chips
- ¾ cup mini marshmallows
- ½ 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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