snippets of my life

Diary

Flourfless Hot Chocolate Cookies

It’s the season of toasted marshmallows. I’ve never really sit around an open fire and just roast marshmallows. I’ve always been roasting my marshmallows on the stove. Haha! Or using a blowtorch. Which is a bit odd, honestly, because Kyle is extremely outdoorsy, AND we do have a fireplace. But I always feel like I need marshmallow sticks to toast my marshmallows. It can’t just be kebab skewers or tree branches, it’s got to be MARSHMALLOW STICKS! Maybe one of these days I’ll get myself some marshmallow sticks and just sit around an open fire all day and munch on toasted marshmallows. OH! I just got all cozy inside thinking of it.

This time though, before getting marshmallow sticks, I’ll roast them in the oven. On chocolate cookies! It’s kind of like s’mores, without the crackers. Chocolate and roasted marshmallows! How much better can life get?

Since Kyle is quite a food snob, I always give myself a giant pat on the back when he likes what I make. Scratch that. LOVES what I make. For example, not too brag (ha!), these hot chocolate cookies (or so I call it). Which I was really surprised about. He’s not a big fan of marshmallows. I’m not even sure that he likes s’mores. He does like chocolate thought. But when I said I was going to give away some of the cookies, he gasped! Even worse when he discovered that they were all gone!

Why do I call this “hot chocolate cookies?” Simply because, number 1, they’re amazing when they’re warm, it’s melted chocolate, ooey-gooey, with toasted marshmallow on top!

Vegan.
Gluten free.
Oil free.
Crispy.
Fudgy.
Chocolatey goodness.

INGREDIENTS

3 tablespoons aquafaba
2/3 cup coconut sugar
½ cup almond butter
1 teaspoon vanilla extract
2/3 cup cocoa powder
1 teaspoon espresso powder (optional but makes a hug difference in the flavor)
½ teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
1 cup chocolate chip
Large marshmallows

  1. Pre heat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside,
  2. In a large bowl, whisk together aquafaba, almond butter, vanilla extract, and coconut sugar.
  3. In a separate bowl, combine cocoa powder, espresso powder, baking soda, baking powder and salt.
  4. Add the dry mixture into the wet. Mix until combine, and fold in your chocolate chips.
  5. With a #40 disher (or 2 tablespoons), scoop a generous amount of cookie dough onto prepared baking sheets. Bake for 7 minutes.
  6. Remove cookies from the oven. Place one marshmallow on the top of each cookie, gently press on it so it does not fall. Return cookies into the oven and continue baking for 3 – 5 minutes, or until marshmallows begin to turn golden brown.
  7. Remove from the oven. Let them cool before transferring them to a cooling rack.