Here is Emma’s new brainchild.
We tweaked the Meaningful Eats recipe once again. We omitted the almond flour, split the baking soda measurement between baking powder and baking soda, substituted flax seeds and water for the egg and added 1/2 cup of Starbucks hot cocoa mix (keep it dry, if you add water or milk to the cocoa, the dough will be to wet) to the dry ingredients. We also added some chocolate chips and marshmallows to the batter. We didn’t measure that amount we just eyeballed it, it wasn’t a lot though. Once done, we added a couple of extra marshmallows to the top while the cookies were still warm.
These cookies smell amazing while baking!
Notes: Next time we make these, we will be omitting the marshmallows in the dough and just adding them to the top. The reason is the marshmallows made the cookies spread out quite a bit. There’s a picture below of one of the worst offenders. I also had to not edit the picture with one of our cats napping on the mat. He is our baking buddy, every time we bake, he is right there “helping.”
Enjoy!!
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