Almond Butter Cookie S'mores Cups [ grain-free ]

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 Almond butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1/3 cup Coconut sugar
  • 1/3 cup Dark chocolate chips, dairy free
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Other

  • I used this recipe and cut in half. See notes for paleo version

Found on fitmittenkitchen.com

Description

Ingredients

• cookies:
• ¾ almond butter*
• ⅓ cup coconut sugar
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• marshmallow fluff:
• I used this recipe and cut in half. See notes for paleo version
• chocolate topping:
• ⅓ cup dairy-free dark chocolate chips (about 2oz chopped)
• 1 tsp coconut oil

Directions

• Preheat oven to 325F and generously grease a 24 cup mini muffin pan, set aside.
• In a large bowl beat egg on medium speed. Add in almond butter, vanilla extract, coconut sugar, cinnamon, nutmeg, baking soda. Mix together on medium speed until fully combined. Mixture will feel thick and sticky.
• Scoop ½ tablespoon of dough into well greased mini muffin pan and press down gently to fill the cavity. You should be able to fill all 24 cups. Bake for about 6-7 minutes. Dough will puff up slightly when baking. Remove pan from oven and using back of teaspoon, create indents into the cookie cups. Allow cups to cool in pan for 5-10 minutes before removing. --This is when you can start the marshmallow fluff
• Transfer cookie cups to baking sheet. Using small spoon, fill cookie cups with marshmallow fluff (you will likely have to use your finger to scoop the fluff into the cookie cups). Next cover in melted chocolate, about ½ tsp or so. Drizzle or cover the fluff completely. Allow chocolate to set at room temperature, or place in fridge for 5-10 minutes. These little cookie smores cups are now ready to go!