| 8 | 20 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 12 |
| 1 large | Egg |
| 1/2 cup | Coconut sugar (or any other sugar) |
| 1 cup | Almond butter (runny; cold) |
| 1 tsp | Vanilla extract, pure |
| 1/3 cup | Cocoa powder, unsweetened |
| 1 tsp | Baking soda |
| 1/2 cup | Semisweet chocolate chips, mini |
| 1/2 cup | Marshmallow (mini) |
1. Preheat the oven to 350oF (180oC) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the egg, coconut sugar, almond butter, and vanilla.
3. Stir in the cocoa powder and baking soda - the batter will be thick.
4. Fold in the mini chocolate chips and marshmallows – they may not all stick in the batter; if that is the case, mold the loose pieces into the dough and press into the tops of the cookies.
5. Roll the batter into balls, place on the baking sheet, and flatten slightly.
6. Bake for 12-14 minutes and let cool completely before removing from pan.
If you are working with warm almond butter from the cupboard, chill the dough for 30 minutes before baking so the batter does not spread.
| Meat Alternative | 0.7 |
