Marshmallow crunch cookie

Hello friends!

Sooooo, I thought I was the worst baker in the world.. seriously last time I made banana bread it was more like banana pudding, nothing i was baking was right. UNTIL THESE COOKIES omg, my goal was to make a healthy cookie that was lower in sugar, gluten free and dairy free and I have SUCEEDED!

These cookies are:

gluten-free

dairy free

soft baked

delishhhhh

(These can easily be made vegan by using flax egg instead of real eggs!)

Ingredients:

• 2 1/2 C almond flour

• 1 tsp baking soda

• 1/2 tsp sea salt

• 2 1/2 tbsp coconut oil (soft but not melted fully)

• 3 tbs maple syrup (real grade A)

• 1 egg or sub 1 flax egg

• 1 tsp vanilla extract

• 1/4 C chocolate chips

• 1/4 C vegan marshmallow

• 1/4 C pretzels (broken up as shown above)

Instructions:

Preheat oven to 375 degrees

1. Get two large mixing bowls (one for dry ingredients and one for wet). Start by putting semi soft coconut oil into a bowl with your maple syrup, whisk together until combined into a paste. Next add in your egg (or flax egg) and vanilla extract then whisk again until combined.

2. In your next bowl add your almond flour, baking soda and sea salt and mix until combined. Now slowly add the dry ingredients to your wet, stirring as you pour. It will be a thick batter!

3. Once you combine all the dry with the wet add in your chocolate chips, marshmallows and pretzels and fold into your cookie batter.

4. Get a cookie sheet and spray with non stick spray or use a reusable silicone mat (my preferred way) and use a cookie scoop or your hands to roll cookies into 2 inch balls and set on cookie sheet a few inches apart. You should be able to make about 10-12 cookies with this recipe.

5. Once all cookies are on the sheet, put them into the oven for 8-10 minutes until they are golden brown. Then remove and ENJOY!