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Pumpkin Marshmallow Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 dozen cookies

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 cup coconut sugar
  • ½ cup coconut oil melted
  • 1 large egg
  • 1 tbsp almond milk
  • 1 tsp vanilla

Dry Ingredients

  • 2 cups gluten free all purpose flour
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

1 ½ cups mini marshmallows

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In a large mixing bowl, add all the wet ingredients. Stir until well combined.
  4. In a separate mixing bowl, combine all dry ingredients.
  5. Add dry ingredients to the wet ingredients, stir together, but don’t over mix.

  6. Add in your mini marshmallows and chill dough for 30 minutes (optional).

  7. After dough has chilled, drop spoonfuls of cookie dough on cookie sheet.
  8. Bake for 15 minutes and then transfer to a cooling rack.