Pumpkin S’mores Cookies

1/2 cup

Big Tree Farms Brown Coconut Sugar

1/4 cup

Pumpkin Purée

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

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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.
Bake at 350 degrees for 9-10 minutes.

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