Description
Delicious vegan pumpkin s’mores cookies, perfect for a sweet treat.
Ingredients
Scale
- 1/2 cup creamy unsweetened almond butter
- 1/2 cup light brown sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup packed almond flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, blend together almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until homogeneous.
- In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt until well combined.
- Add the dry mixture to the wet ingredients and stir until a uniform dough forms.
- Gently fold chocolate chips or chocolate chunks into the dough until evenly distributed.
- Place 2 to 3 mini marshmallows into a cookie scoop, then scoop up a portion of dough so marshmallows remain near the surface. Arrange the dough mounds on the prepared baking sheet.
- For enhanced presentation, sprinkle extra chocolate chips or chunks atop each mound.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are set and the centers appear slightly underbaked.
- Remove the cookies from the oven. Allow them to cool on the baking sheet before serving.
Notes
- Store cookies in an airtight container to keep them fresh.
- These cookies are best enjoyed within a few days of baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg