Gluten-Free, Vegan, Serves 12
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Vegan chocolate chips or chunks
- Mini Marshmallows
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, almond flour, cocoa powder, coconut sugar, salt, and ground cinnamon. Add the melted coconut oil, unsweetened almond milk, and vanilla extract to the dry ingredients. Mix well until everything is combined and forms a dough-like consistency. If desired, fold in a handful of vegan chocolate chips or chunks to add extra chocolatey goodness to the cookies. Take spoonfuls of the cookie dough and place them onto the prepared baking sheet, leaving some space between each cookie.
Use the back of the spoon or your fingers to gently flatten the cookie dough into thin rounds. The cookies will spread as they bake, so make sure they’re not too close together. Bake the cookies in the preheated oven for about 10-12 minutes, or until they’re golden around the edges and slightly crispy. About half way through top with mini marshmallows and bake for the remaining time. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, the Hot Chocolate Lace Cookies are ready to enjoy!