Ingredients
Scale
- 3/4 cup plus 2 tbsp chickpea flour
- 1/2 tsp baking soda
- 1/2 cup stevia sweetened chocolate chips
- 1/2 cup vegan marshmallows
- 1/4 tsp salt
- 1 tbsp ground flaxseed
- 2 Tbsp water
- 3 tbsp maple syrup
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
Instructions
- Mix the flax seed meal and water in a shallow dish and allow to thicken, 5-7 minutes.
- In another bowl add the other wet ingredients, maple syrup, coconut oil, vanilla, sugar, and sugar.
- Mix well and combine, 2-3 minutes.
- Add the chickpea flour, salt, and baking soda, coming until it forms a cookie batter.
- Fold in the chocolate chips and marshmallows.
- Refrigerate the dough for 30 minutes or longer to firm up.
- Remove from fridge, if still too stick you can add more chickpea flour, 1 tsp at a time.
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- Roll the dough into cookies using 2tbsp of dough or 3 for larger cookies. Lightly press down on them.
- Place cookies 2 inches apart as they will spread. Bake for 10 to 15 minutes or until cookies are golden around the edges and fully spread.
- Allow the cookies to cool for 10-15 minutes the place on a cooling rack for another 15 minutes to further firm up.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Marshmallow Treats
- Cuisine: Dessert
Nutrition
- Serving Size: 1