Ingredients
-
1/2 cup creamy unsweetened almond butter
-
1/2 cup light brown sugar
-
1 egg
-
1/4 cup pumpkin puree
-
1 tsp Vanilla Extract (Alcohol-Free)
-
1/4 packed 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 oven to 375°F and line a baking sheet with parchment paper.
-
In a large bowl, mix almond butter, brown sugar, pumpkin puree, Vanilla Extract (Alcohol-Free), and egg with a wooden spoon until smooth and well combined.
-
In a separate bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt until blended.
-
Add dry ingredients to wet ingredients, stirring gently until fully mixed.
-
Fold in chocolate chips until evenly distributed.
-
Press 2 to 3 vegan mini marshmallows into each cookie scoop, keeping marshmallows toward the top.
-
Scoop dough portions onto the lined baking sheet. Optionally press extra chocolate chips on top.
-
Bake 10 to 12 minutes until edges are set and centers remain soft.
-
Cool cookies on the baking sheet, then serve.
Notes
Keep marshmallows near the surface to prevent complete melting into dough. Add extra chocolate chips before baking for a bakery-style finish. Let cookies cool on the baking tray for best texture, because they continue setting as they rest.
- Prep Time: 10 minutes
- Cook Time: 12 minutes