Rice Crispie S’mores Cookies

posted by Mark Hepworth, September 14, 2018

2  1/4 cups almond meal
1.5 tsp baking powder
1/4 cup + 2 tblsp coconut sugar
1/3 cup rice puff cereal
35g dark chocolate, chopped (I usually use Loving Earth, but Lindt 70% or Lindt 85% is also yum)
1/3 cup vegan mini marshmallows (I use Freedom Mallows)
2 tsp Orgran No Egg, mixed with 2 tblsp water (Alternative: 2 chia or flax eggs)
1/4 cup coconut oil, melted
2 tsp vanilla essence
Pinch of salt

1.  Preheat a fan-forced oven to 170°C, and line a baking tray with paper.
2. In a large bowl, mix together the almond meal, baking powder, sugar and salt. Add the chocolate and marshmallows.
3. Separately, make your egg replacer, and combine with the melted coconut oil and vanilla.
4. Add the wet mixture to the dry and stir to combine. Gently fold through the rice cereal.
5. Dollop tablespoons of cookie mixture onto the prepared tray and flatten lightly for soft cookies, or more for crunchy ones. Bake for 13 minutes.
6. Remove from the oven, and allow to cool on the tray for 10 minutes before transferring them to a wire rack and letting them cool completely.

By @theinnerpickle