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Hot Cocoa Cookies {Paleo, Gluten-free, AIP}


  • Author: Michelle
  • Total Time: 25 min
  • Yield: 6-7 cookies 1x

Ingredients

Units Scale
  • 3/4 cup tigernut flour
  • 1/4 cup arrowroot starch
  • 2 tbsp cocoa powder (sub carob powder for AIP)
  • 1 tbsp gelatin
  • Pinch of salt
  • 1/8 tsp baking soda
  • 1/3 cup palm shortening
  • 1 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla extract
  • 3 tbsp dairy-free chocolate chips
  • 67 marshmallows (I use these)

Optional

  • Extra dairy-free chocolate for topping

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the tigernut flour, arrowroot, cocoa powder, gelatin, salt and baking soda.
  3. In a separate bowl, cream the palm shortening, maple syrup, coconut sugar, and vanilla extract together until combined. Combine with the dry ingredients and fold in the chocolate chips.
  4. Using a cookie scoop, scoop out 6-7 balls of dough and place them on the baking sheet. Slightly flatten.
  5. Bake in the preheated oven for 13-15 minutes or until baked through. Remove from the oven and add the marshmallows on top. The residual heat will melt the marshmallow onto the cookie.
  6. If desired, grate chocolate over the top of the cookie with a tool like a microplane. Allow the cookie to cool for a few minutes before enjoying it!

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10 min
  • Cook Time: 15 min

Nutrition

  • Serving Size: 1 cookie
  • Calories: 238
  • Fat: 14.7g
  • Carbohydrates: 29.6g
  • Fiber: 2.3g
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