Hot Chocolate Cookies

Gluten-free, refined sugar-free, vegan dessert/snack

Finally got the chance to share this recipe with you guys! These hot chocolate cookies the perfect post school snack or complement to a good cup of coffee. If you know my family, you can probably guess that these cookies were inspired by my mom and younger sister. They're also the best way to use up the last of an open bag of marshmallows before they go bad.

These cookies are just the right amount of sweetness and have s subtle nutty flavor because of the almond flour. Straight from the oven, these cookies are soft and gooey. As they sit out, they become almost biscotti like. Pop these in the freezer to save for a later time and heat them up in the microwave when your ready for a sweet bite.

Now for the recipe!

Hot Chocolate Cookies

16 servings

Ingredients:

3 cups almond flour

1/2 cup buckwheat flour

1/2 cup cocoa powder

1/4 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp vanilla

1/4 cup coconut oil solid

1/2 cup maple syrup

1/2 cup semi-sweet chocolate chips

1 cup mini marshmallows

Directions:

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the almond flour, buckwheat flour, cocoa powder, coconut sugar, baking soda, and salt until thoroughly mixed. In a small bowl with an electric mixer, beat together the vanilla, coconut oil, and maple syrup.

3. Pour the small bowl into the medium bowl and mix with the electric mixer on low speed until just combined. Fold in the chocolate chips and mini marshmallows.

4. Form cookie dough balls (about 2 tablespoons each) and spread evenly on the prepared baking sheets. Top each one with an extra marshmallow and then place in the oven. Bake for about 12-15 minutes.

5. Allow to cool slightly, about 5 minutes, before transferring them to a wire cooling rack. Allow to cool completely before storing in a airtight container for up to 5 days on the counter or 1 month in the freezer. Enjoy!