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Marshmallow Stuffed Chocolate Chunk Cookies

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Prep Time:15 minutes
Cook Time:11 minutes
Total Time:26 minutes

Ingredients

  • 1 cup fine almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon tapioca flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup + 1 tablespoon coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup room temperature grass-fed butter
  • 1/2 cup semi-sweet chocolate chunks - I used Enjoy Life Semi-Sweet Chocolate Mega Chunks
  • 6 large marshmallows - I used Dandies Vegan Marshmallows
  • Flakey salt to sprinkle on top optional

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.⁠
  • In a large bowl, add the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda and sea salt. Mix to combine.⁠
  • In a small bowl. Add egg and whisk. Add vanilla and mix to combine.⁠
  • Add the wet ingredients into the dry ingredients and start to mix with spatula. Add in small pieces of butter at a time and continue to mix until everything is combined.⁠
  • Fold in chocolate chunks.⁠
  • Form dough into balls (think a little bit bigger than a golf ball size) and press 1 marshmallow into the ball then re-shape into a ball again making sure the marshmallows are almost all covered. It's ok if you see them poking out a bit!
  • Place on baking sheet and gently press down a little bit (don't flatten). You want them to be big. 
  • ⁠Bake for 10-11 minutes. You want them to be golden brown at the bottom and slightly golden brown on top. They will be soft and look a little undercooked but they will be perfect!
  • Sprinkle flakey salt on top (if using).
  • Cool for 5-10 minutes before eating.