Ingredients
Units
Scale
- 1/3 cup semi-solid coconut oil
- 1/4 cup coconut sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 3 tablespoons unsweetened almond milk (or other non-dairy milk)
- 1 cup packed almond flour
- 1 cup gluten-free rolled oats, (roughly processed in a food processor or Vitamix)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 ounces chopped dairy-free dark chocolate (or 1/2 cup chopped)
- 1/2 cup vegan marshmallows
Instructions
- Preheat the oven to 350°F then line a baking sheet with silpat or parchment paper.
- In a large bowl, combine the coconut oil and coconut sugar using a rubber spatula or whisk. Add the vanilla and almond milk. Stir to combine.
- Then add the almond flour and use a rubber spatula to combine. Next add the processed oats, baking soda, baking powder and salt. Continue to stir, until a dough forms. Using the spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, add a tablespoon of milk until the desired consistency is reached. Fold in chocolate and marshmallows at the end.
- Using a scooper, spoon or your hands, scoop out about 2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 12-13 minutes, until the edges are light golden brown. Remove the baking sheet from oven and allow cookies to cool for a few minutes. Transfer cookies to a cooling rack. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for a few days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Cuisine: American