1/2 cup Big Tree Farms Brown Coconut Sugar
1/4 cup Pumpkin Purée
1 Egg
2 tbs Coconut Oil, melted
2 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1 3/4 cups Almond Flour
1/2 cup Marshmallows, frozen
for topping Flaky Sea Salt
Directions
Freeze marshmallows in an airtight container (bag, Tupperware, etc)
Meanwhile, combine coconut sugar, pumpkin, egg, coconut oil, and vanilla in a bowl. Mix everything well.
Sift in dry ingredients together in a separate bowl, then add to wet mixture.
Fold in dark chocolate chips, then marshmallows.
Spoon 1-inch sized balls of batter onto a parchment paper lined baking sheet. Use an ice cream scooper if possible – makes it so easy!
Press balls a bit to flatten, then sprinkle on some flaky sea salt.
