These delicious dairy & gluten-free rocky road cookies are chewy, rich, full of flavour, & incredibly easy to whip up!
- 1 cup Almond flour
- 1/4 cup coconut oil, softened
- 1/2 cup coconut sugar
- 1 Egg
- 1 tsp Baking soda
- 1/4 tsp Pink salt
- 1 tsp Vanilla extract
- 2 tbsp Coconut flour
- 1/3 cup dark chocolate chips (I like these dairy-free ones)
- 1/3 cup marshmallows (I used these vegan ones)
- 1/3 cup pretzels (these are my favourite gluten-free ones)
- 1/3 cup collagen peptides (optional, but I find really help make these cookies super chewy)
Preheat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
Mix the softened coconut oil & coconut sugar together in a medium-large bowl.
Add the rest of the ingredients for the cookies to combine & mix until everything is well incorporated (except the marshmallows & pretzels).
Let sit in the fridge for 10-15 minutes.
Roll a spoonful of the batter into a ball.
Place the balls on your prepared baking tray, pressing down slightly. Add a couple marshmallows & 1-2 pretzels on top of the cookies, slightly pushing them into the cookie dough. I like to add a few more chocolate chips to the top of the cookies as well. The dough spreads during baking so the toppings will fall into place when baking.
Bake for 9-12 minutes, remove from the oven & let cool slightly on the pan for at least 10 minutes. This gives a super fudgey & chewy final cookie. If you want a crunchier cookie, bake for 15 minutes.
*The collagen peptides are optional & the recipe will work without them, but I did find when I used them, the cookies came out slightly more chewy.
- Category: treats
- Method: oven
- Cuisine: cookie
Keywords: cookie, rocky road, healthy, treats, healthy treats, easy recipe, dessert, chocolate, marshmallow, pretzel, coocnut