double choc marshmallow cookies

Makes 8-10 cookies

These are without a doubt one of the best cookies you will ever eat! The base of this cookie is a deliciously fudgy texture, with the perfect amount of sweetness from the combination of maple syrup and coconut sugar. Easily vegan too (I prefer the flax egg!)

Ingredients

1 C almond flour

1/2 C cocoa/cacao powder

1/2 tsp baking soda

1/4 tsp salt

1/4 C coconut oil soft

1/4 C smooth nut butter (I used cashew to keep the flavour neutral)

1/4 C maple syrup

3 Tbsp coconut sugar

1 tsp vanilla extract

1 flax egg (1 Tbsp ground flaxseed with 2.5 Tbsp warm water - combine and let sit for 10-15 mins) can sub 1 egg

Dark chocolate chips

Marshmallows cut in half ( or small marshmallows)

Prepare the flax egg. Preheat your oven to 180 C degrees. Combine dry ingredients in a bowl and set aside. With a hand mixer, cream together the coconut oil, nut butter, maple syrup and coconut sugar in a separate bowl until smooth. Add in the vanilla and flax egg. Then stir in the dry ingredients until fully combined. Add in some chocolate chips!

Chill the dough in the fridge for 10 min! Roll into balls (I made 10-12 but depending on how big you want them!) place half a marshmallow in the middle of the ball and gently fold the cookie around the marshmallow so it is hidden! Flatten ever so slightly :) Bake for 12-15 minutes.
Allow to cool for at least 3-5 min before eating! Store airtight, or in the freezer!