Toasted Marshmallow + A Delicious Chocolaty Pull!We finally bought some marshmallows, but haven't had time to make a bonfire & s'mores, so I decided to make some s'mores cookies to meet my cravings! I tried out many different variations of the recipe that I wanted to make, which was based on the Hummingbird bakery's double chocolate cookies! But, I wanted to make them really nice and crispy, so I also used Handle the Heat's cookie guide which takes you through the different consistencies of cookies and helped me find just the right amount of crispy. I used coconut flour and buckwheat flour, which in hindsight were probably not the best flours to make a crispy cookie, but it was possible with the help of extra coconut oil & almond milk! The first batch that I made was nice and doughy, and the next one was reallyyyy thin and crispy, almost like a wafer! Finally, the third batch was just right, and I added some of vega's protein powder to see how it would turn out with some extra protein, and it was quite good! Chewy on the inside and crispy on the outside- just how cookies should be. ingredients (for 12 cookies)
1/2 cup coconut oil 1/2 cup coconut sugar 1 egg 1/4 coconut flour 1/4 cup buckwheat flour 50g dark chocolate One tablespoon of protein powder (I used Vega's Vanilla Clean Protein Powder) One tablespoon of almond milk 4 tbsp cocoa powder 1/2 tsp sea salt 1 tsp vanilla 1 tsp baking powder 6 large marshmallows method
0 Comments
|