Simple Keto Double Chocolate Marshmallow Coconut Flour Cookies
Simple Keto Double Chocolate Marshmallow Cookies
This recipe is designed to teach everyone how to make simple keto double chocolate marshmallow cookies.
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Servings: 16 cookies
Ingredients
- 56 grams coconut flour (1/2 cup)
- 15 grams cocoa powder (2 1/2 TBS)
- 1/4 tsp salt
- 8 grams baking powder (1 1/2 tsp)
- 1/2 cup butter, softened
- 50 grams brown monkfruit sweetener or brown sugar sweetener of choice (1/4 cup)
- 50 grams granulated monkfruit sweetener or granulated sweetener of choice (1/4 cup)
- 2 large room temperature eggs
- 30 grams room temperature plain yogurt (2 TBS)
- 1 tsp vanilla extract
- 4 oz keto chocolate chips
- 8 large keto marshmallows, cut in half
Instructions
- Preheat an oven to 375 degrees. Line 2 large baking sheets with silicone mat or parchment paper. Set aside. Sift the coconut flour, cocoa powder, salt and baking powder into a medium bowl until there are no lumps. Set aside Beat the butter and both sweeteners together in a mixer bowl on medium-high for 45 seconds or until completely smooth.
- Scrape down the sides of the bowl. Beat the eggs, yogurt and vanilla on medium-low 30 seconds or until combined. Turn mixer onto low. Gradually add the bowl of dry ingredients to the wet ingredients until fully added. Once added beat on medium-low 20 to 30 seconds until a smooth dough forms.
- Stop and scrape down the sides of the bowl as needed. Gradually fold in the chocolate chips until fully combined. Scoop dough out 1 TBS at a time onto the prepared baking sheets. Place one marshmallow half into the center of each scoop. Top the marshmallow with another 1/2 TBS of the dough.
- Press the dough tightly around the marshmallow until the marshmallow is fully covered with the dough. Keep the dough smooth at all times. Place the covered marshmallows back onto the baking sheets. Use hand and slightly flatten the tops of each cookie. Make sure to keep the marshmallow covered.
- Bake at 375 degrees 10 to 12 minutes until darkened around the edges. Remove from the oven. Allow to cool on the pan 20 minutes or until the cookies are room temperature. Store leftovers in an airtight container at room temperature 3 days, refrigerate for 5 days or freeze 1 month.