- ⅓ cup maple syrup
- ¼ cup coconut oil - melted and cooled
- 1 tsp vanilla
- 2 cups almond flour
- ½ cup cacao powder
- ½ tsp baking soda
- 10 - 12 large marshmallows - vegan
- 12 tsp almond butter
Preheat oven to 350 F. In a bowl, mix together the maple syrup, coconut oil, and vanilla. Slowly fold in the almond flour, cacao powder, and baking soda until no flour clumps remain
Transfer the dough to a flat surface with parchment paper sprinkled with a little extra flour. Roll out to about ½ inch in thickness. With a 2 inch circular cookie cutter, cut circles out of the dough and transfer to a baking sheet lined with parchment paper. Bake for 8 - 10 minutes in the oven and let cool.
Cut the marshmallows in half then place on a microwave-safe plate. Microwave the plate in 10 second intervals until soft and warm. Place a marshmallow half on half of the cookies (the other half will be the tops). Spread about a teaspoon of almond butter on the other half of the cookies
Sandwich the cookies together, applying gentle pressure to lock them in place. Enjoy immediately or store in an airtight container on the counter for up to 3 days
Cookie cutter alternative : If you don't have a round cookie cutter, the top of a spice jar works great!
Heating up marshmallows : Marshmallows can expand fast with too much heat. That's why I recommend microwaving for 10 seconds, checking them, and then adding another 10 seconds until they are just soft enough to handle with your fingers.
Storing : To store these gluten free oreo cookies, place them in an airtight container where they will keep for up to 3 days on the counter or 5 days in the fridge.
Calories: 250kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 113mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1IU | Calcium: 71mg | Iron: 1mg