Hot Cocoa Cookies
These delicious, grain-free cookies ooze with everything a warm mug can hold and more! The bold bites of this simple recipe blend so well, and melt together, between chunks of rich chocolate. Each ingredient is everything from paleo to dairy-free! It brings a refreshing, cozy taste to the table (if they make it that far), one the whole family will fall in love with!
Ingredients:
1 egg, pasture-raised
2/3 cup coconut sugar
1/2 cup almond butter
1/4 cup coconut oil, melted + cooled
1/2 cup almond flour
1 tbsp cacao powder
1/2 tsp pink salt
1/4 tsp baking soda
1/2+ cup chocolate chips
1/2+ cup marshmallows
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the egg.
Stir in the coconut sugar, almond butter, and melted coconut oil.
In a separate, smaller bowl, mix the almond flour, cacao powder, pink salt, and baking soda together.
Gradually pour the dry into the wet ingredients, until everything is well-incorporated.
Fold in the chocolate chips and marshmallows. I recommend doing either mini or chopped marshmallows, and leaving bigger chunks for the top!
Using a damp (helps with stickiness) measuring cup or your hands, scoop the dough onto the prepared pan and roll into balls. Lightly flatten each ball.
Bake for 12-14 minutes minutes. For toasty marshmallows and crisp edges, watch carefully, and broil on 500 degrees for 1-2 minutes.
Let cool for at least 5 minutes, then enjoy!
Store leftovers, if any, in an airtight container for up to two weeks (though, I doubt that will be an issue)!
