Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1/3 cup coconut sugar (, or sub with your preferred brown sugar substitute)
  • 1/2 cup creamy cashew butter
  • 2 tablespoons maple syrup (OR sub with any sticky liquid sweetener. Pure coconut nectar syrup, Lakanto SF maple syrup or honey. )
  • 1 tsp vanilla extract
  • 1 cup superfine blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 tsp fine sea salt
  • 1/3 cup dairy-free chocolate chips or Hu's Kitchen Gems
  • 1/2 cup mini marshmallows
  • 1/3-1/2 cup chocolate spread
  • grain-free graham cracker crumbs
  • melted dairy-free chocolate
  • dairy-free vanilla ice cream

Instruction

  • Preheat oven to 350 degrees F.
  • Lightly coat 8-inch skillet or pan with coconut oil or avocado oil spray.
  • In a large bowl, whisk together the eggs, coconut sugar, nut butter, maple syrup and vanilla.Place a large mesh sieve over the bowl and sift in the almond flour, baking soda, cinnamon and salt and mix until the dough is combined. Fold in half of the chocolate gems along with half of the marshmallows.
  • Spread half of the batter into prepared skillet and smooth top with an off-set spatula.
  • Spread warm chocoate spread evenly over the cookie dough. Drop remaining cookie dough over top and smooth evenly with the off-set spatula.
  • Press in remaining chocolate squares and marshmallows. Sprinkle with graham cracker crumbs if desired. Bake for 23-28 minutes, or until edges turn slightly golden brown. Remove from oven and allow to cool before cutting into slices.
  • Drizzle with melted chocolate and serve with ice cream if desired.