Ingredients
- 1 cup almond flour
- 1 cup Soom Foods Tahini (highly recommend this brand because of both the consistency and taste for this recipe)
- ¼ cup maple syrup (less than the original Life Changing Chocolate Chip Tahini Cookie recipe since the marshmallows add some sweetness)
- 1 tsp baking soda
- ¾ cup dairy free chocolate chips
- 1 scoop collagen (optional)
- 1 egg (or flax egg)
- ¾ cup marshmallows, chopped in small pieces (I used vanilla Smash Mallow)
Instructions
- Preheat oven to 350.
- In a medium bowl, stir together the almond flour, maple syrup, tahini, and collagen (if using).
- Refrigerate dough for 30 min, then add egg/flax egg and baking soda.
- Mix to incorporate well.
- Fold in chocolate chips and marshmallows.
- Line 8x8 baking dish with parchment paper (greasing inside so paper sticks).
- Pour contents inside the dish and use a spatula to press down so everything is even.
- Add a few extra chocolate chips and marshmallows to the top.
- Bake 20-22 minutes. Note, this is longer than the cookie recipe because it's in bar form and it's thick.
- Remove from oven after it's done and let cool before slicing into squares.
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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