Description
A gluten-free twist on the classic fall treat, bringing together gooey marshmallows, rich chocolate chips, and spiced pumpkin for perfect autumn cookies.
Ingredients
- ½ cup creamy unsweetened almond butter
- ½ cup light brown sugar (or coconut sugar)
- 1 egg
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup almond flour
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan mini marshmallows (recommended)
- ½ 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 large bowl, mix wet ingredients: almond butter, sugar, pumpkin puree, vanilla, and egg.
- In another bowl, whisk dry ingredients: almond flour, pumpkin pie spice, baking soda, and salt.
- Combine wet and dry ingredients until fully mixed. Gently fold in chocolate chips.
- Place 2–3 mini marshmallows into your cookie scoop, then add the dough so marshmallows sit slightly on top. Scoop onto the baking sheet.
- Optional: sprinkle extra chocolate chips on each cookie for a bakery-style finish.
- Bake 10–12 minutes until golden brown. Let cool slightly before enjoying warm, gooey bites!
Notes
Use vegan mini marshmallows for the best texture. Store cooled cookies in an airtight container; best enjoyed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American