ALMOND BUTTER COOKIE S’MORES CUPS [ GRAIN-FREE, DAIRY-FREE]

Okay, guys… I can barely contain my excitement so can we please just get right to it? GREAT.

I’m sharing freakin’ awesome little almond butter cookie cups with homemade marshmallow fluff topped with chocolate. (!!!) Can I get a AMEN!? Calm down, Ashley.

I know it is summertime and maybe I could have/should have shared with you a no-bake s’mores dessert, but these cookies just kind of happened. And I ain’t mad about it. And you shouldn’t be either. Because, guess what? These little guys are made with almond butter, use no flour (not even coconut or almond flour), are grain-free/gluten-free, they don’t even have butter or oil, AND they just so happen to also be paleo-friendly. And YES, they still taste GREAT. We’re winning at life today, folks.

Now I will keep it real with you… the marshmallow fluff? Not QUITE paleo. However, I did take the time to make my own and the recipe I used doesn’t use corn syrup. All you need for it is one egg white, water, granulated sugar, and vanilla. And let me tell you, the results were AWESOME. I also tested another version using gelatin and I subbed erythritol sugar, but I think I beat it for too long, and I could taste the sugar crystals, so that was a no-go. At that point I suppose I could have just gone to the store to buy marshmallow fluff… but I was too stubborn. 😀 I knew I could make it work and that is when I found this recipe. If you do want a paleo version, after reading through the recipe and some reader comments, I would suggest this paleo marshmallow recipe. The only reason I didn’t go this route was because I didn’t have enough honey on hand.

Making your own marshmallow fluff may seem silly or daunting to some… but it is actually very easy and rather inexpensive!

INGREDIENTS

• COOKIES:
• 3/4 almond butter*
• 1/3 cup coconut sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• MARSHMALLOW FLUFF:
• I used this recipe and cut in half. See notes for paleo version
• CHOCOLATE TOPPING:
• 1/3 cup dairy-free dark chocolate chips (about 2oz chopped)
• 1 tsp coconut oil

INSTRUCTIONS

1. Preheat oven to 325F and generously grease a 24 cup mini muffin pan, set aside.
2. 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.
3. .............................

for full recipes please see : www.fitmittenkitchen.com

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