-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 110g | Almond Flour (1 1/2 cups) |
| 80g | oat flour (3/4 cup + 3 tbsp) |
| 2 | tbsp Coconut Sugar |
| Pinch or salt | |
| 40g | coconut oil (¼ cup) |
| 60g | Cashew Butter (or any creamy nut butter ¼ cup) |
| 20g | agave or maple syrup (1 tbsp) |
| 80g | Chocolate Chips (½ cup) |
| Handful of Mini Marshmallows |
Half baked cookie dough cups stuffed with chocolate chunks and vegan marshmallows 😋
METHOD
- Preheat the oven to 180C and line a muffin tray with muffin cases
- Add all the dry ingredients up to the salt in a mixing bowl and and stir until all combined
- Combine the wet ingredients up to the agave in a blender
- Add all the wet ingredients into the dry ingredients and use your hands to knead into a dough
- Stir in the chocolate chips
- Divide the dough into 2.5cm balls and press each into the muffin case. Use your thumbs to create a dent in the middle and shape each into a cup.
- Bake for 4 minutes, then place 2 vegan marshmallows in each cup and bake for a further 4-6 until the marshmallows start to turn golden. Cool for 5 minutes, top with a small chunk of chocolate and sevre