Rocky Road Cookies
If you love the flavor of Rocky Road ice cream you’re going to be a huge fan of these cookies.
I don’t always get to test my recipes on a wide audience but I had a rare chance to feed these cookies to about 40 women & the overwhelming vote was that they were incredibly delicious! These chocolate cookies are packed with sliced almonds, chocolate chips, vegan marshmallows & the perfect amount of salt to make them somewhat addictive.
The fact that these cookies are super easy & you can have a warm dessert in about 30 minutes doesn’t hurt either!
Almond flour based cookies, especially those with cocoa powder in them tend to go from not baked to burnt really quickly. I’ve recently discovered that using a Silpat works so much better than parchment paper to help prevent burning of almond flour cookies. I would highly recommend using the Silpat, but if you are using parchment, be sure to watch your cookies very closely toward the end of the baking time!
Rocky Road Cookies
INGREDIENTS
2-1/2 cups almond flour
1 cup mini marshmallows
1/2 cup avocado oil
1/2 cup sliced almonds
1/2 cup mini chocolate chips
1/2 cup maple syrup
1/4 cup cocoa powder
1/4 cup coconut sugar
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
preheat the oven to 350.
combine almond flour, cocoa powder, coconut sugar, baking soda & salt in a medium size bowl. add in the sliced almonds, chocolate chips & marshmallows & give it all a good stir.
combine the avocado oil, maple syrup & vanilla together in a large measuring cup, then pour into the dry ingredients. stir well.
line a rimmed cookie sheet with parchment or a Silpat & use a medium size cookie scoop to scoop out dough. wet the palm of your hand with water & gently press cookies into a flat disc.
bake 8-10 minutes until edges are firm.