Description
Delightful cookies that fuse autumn flavors with classic s’mores, featuring a chewy texture and rich chocolate.
Ingredients
Scale
- 1/2 cup creamy unsweetened almond butter
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond butter, brown sugar, pumpkin puree, vanilla extract, and egg until smooth.
- In another bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips and marshmallows evenly.
- Scoop dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Let cool slightly on the baking sheet before transferring to a wire rack.
Notes
For added flavor, consider using a pinch of cinnamon or nutmeg. You can substitute almond butter with peanut butter or sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg