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Marshmallow Stuffed Chocolate Chip Cookies

I have three holiday parties this weekend and needed a delicious dessert to bake and FAST!  These cookies are gluten, dairy and nut free, super quick to make AND only use 1/2 cup coconut sugar to sweeten ’em up for the entire batch! I haven’t tried using only xylitol to make them completely sugar free, but if you try it, let us know!

These are the yummiest, melt in your mouth cookies I’ve ever made.  They are one of the recipes that is coming out in the dessert recipe guide next week.

Marshmallow Stuffed
Chocolate Chip Cookies

{Makes 16 Cookies}

ONLY 10 INGREDIENTS:

  • 2 cups oat flour (blend gluten free oats for 30 seconds in a blender)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut sugar
  • 1/2 cup xylitol
  • 2/3 cup Lily’s chocolate chips
  • 4 tbsp coconut milk
  • 4 tbsp melted coconut oil
  • 1/2 tsp pure vanilla extract
  • ½ Dandies marshmallow per cookie (use kitchen scissors to cut in half)

Preheat oven to 325 F. Combine all ingredients (except marshmallows) in a medium mixing bowl to form a dough. Roll into balls, flatten and smush 1/2 marshmallow into each cookie and re-roll into a ball. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Cool for 1 hour to harden. They’ll be delicious for 4 or so days.

My bestie came over today and we ate a few to TEST…aka, best excuse ever for eating cookies.

Happy Baking!

Recipe adapted from: http://chocolatecoveredkatie.com/2016/11/29/chocolate-chip-marshmallow-cookies/#GhSxvF8CYF3kAsxu.99

3 Guilt Free Halloween Desserts

PEPPERMINT PATTIES

  •  1/2 cup coconut oil, plus 2 tablespoons
  • 1 teaspoon peppermint extract
  • 1/4 cup xylitol
  • 1 tablespoon coconut cream
  • 10 ounces Lily’s sugar-free chocolate chips

Microwave 1/2 cup coconut oil for 30 seconds until slightly melted. Stir in the peppermint extract and xylitol until combined. Mix in the cream and stir until resembles paste. Set aside.

Line a baking sheet with parchment paper. Spoon 2 teaspoons of coconut mixture onto baking sheet. Flatten mounds slightly. (A typical peppermint patty is 2 inches.) Freeze these for about 30 minutes until hardened.

Next, melt chocolate chips with remaining 2 tablespoons of coconut oil in a microwavable bowl for 30 seconds and stir until completely smooth. Remove patties from freezer and dip them in the chocolate one at a time. Remove using a fork and place back onto lined baking sheet. Freeze again until hardened, about 30 minutes.

Recipe slightly adapted from here.

BUTTERFINGERS

  • 1/4 cup agave or honey
  • 1 tbsp molasses (regular, or blackstrap for bars high in iron)
  • 3 1/2 tbsp xylitol or sugar
  • 1 cup peanut butter (crunchy or creamy) 
  • 1 1/2 cups corn flakes (GF)
  • 1/8 tsp salt
  • optional topping: 2/3 cup Lily’s chocolate chips

Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated. Press into an 8×8 pan—lined with wax paper, or greased very well—and freeze until completely hardened. (Cut into bars while only somewhat frozen.)

If you wish to cover in chocolate (they’re good even without it), you can cover them at any time—either pre-cutting or post-cutting. Simply melt the chocolate chips over low heat, stirring constantly until smooth. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer for optimum “snap.” Makes 12-16 bars.

Recipe slightly adapted from here.

BROWNIES

  • 2½ cups pitted dates
  • 1 1/2 cups walnuts
  • 6 tbsp cacao powder
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp water
  • 1/4 + 1/8 tsp salt
  • 1/4 cup cocoa powder
  • ¼ cup pure maple syrup or agave
  • 2 tbsp melted coconut oil
  • 1/2 tsp pure vanilla extract

Combine the dates, walnuts, 6 tbsp cacao, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup/agave and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered up to 2 weeks in the fridge, or 1-2 months in the freezer.

Makes 16 brownies.

Recipe slightly adapted from here.

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