OH. MY. GOSH. These cookies are absolutely delicious and I’m so excited to share this recipe with you guys! The other day, I decided to make the paleo marshmallow recipe from the Celebrations cookbook by Danielle Walker from Against All Grain. They are dairy-free, refined sugar-free, and naturally sweetened. They are pillowy, just like marshmallows should be, and are so good! If you have her Celebrations cookbook, I highly recommend you give these a try! When I made them, I used 3/4 cup of the sweetener instead of 1 cup and I thought it was perfectly sweetened like that. I didn’t know it would make so many marshmallows, so I really wanted to come up with a recipe using them.
I immediately thought that a paleo chocolate marshmallow cookie would be so good because those flavors together are the best! I was hoping to get it right on the first recipe test, but it totally failed. I added the marshmallows to the batter, decided to test out one cookie, and the marshmallows ended up completely disintegrating into the batter. Major fail! I had to rummage through the batter and remove all the marshmallows that I had mixed in and decided to top the cookies with the marshmallows until the end that way they wouldn’t completely melt. It was a total success! These are seriously so dang good and easy to make if you have marshmallows on hand! I used homemade marshmallows, so I’m not sure if it would work with your normal store-bought ones, but I’m thinking it will! This recipe only requires a few ingredients, is made with clean ingredients, and can be put together in no time!
*Makes about 16 – 18 cookies, depending on how large or small you make them.
- 1 cup unsalted almond butter
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup + 2 tbsp pure maple syrup
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup cacao powder
- a batch of homemade marshmallows; I used the recipe from the Celebrations cookbook
- Coconut flour (only if needed) * see notes
- Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.
- In a bowl, add in the almond butter, egg, vanilla extract, and pure maple syrup. Mix together.
- In the same bowl, add in the baking soda, sea salt, and cacao powder. Mix together and add in the coconut flour if you need it.
- Once everything is mixed together, roll about 1 tbsp or so of cookie dough with your hands into a ball, flatten it into a cookie shape, and place on the parchment lined cookie sheet. You can also place the ball of dough onto sheet first, then flatten it with your hand.
- Bake the cookies for 12 – 15 minutes.
- After the time is up, place about 4 marshmallows, or however many you’d like, on top of each cookie.
- Place the cookies back in the oven for 30 seconds to allow the marshmallows to soften.
- Remove the cookies from the oven and use a spreader or spoon to spread the slightly melted marshmallows all over the top of the cookies.
- Once they are done, let them cool and store in your favorite container! Make sure to use parchment paper to separate the cookies from each other, that way they do not stick to each other.
*If the cookie dough mixture feels too wet and sticky, add in coconut flour 1 tsp at a time until the dough is not as sticky and is easy to roll and flatten.