Description
A healthy twist on classic gingerbread s’mores, combining the warm spices of gingerbread with gooey marshmallow and chocolate in a cookie bar.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1/2 cup dark chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a bowl, mix whole wheat flour, almond flour, ginger, cinnamon, cloves, and coconut sugar.
- Add melted coconut oil and maple syrup, stirring until a dough forms.
- Press half the dough into the pan, then sprinkle chocolate chips and marshmallows evenly.
- Top with the remaining dough, pressing lightly.
- Bake for 20 minutes or until edges are golden.
- Cool before cutting into bars.
Notes
- Store in an airtight container for up to 3 days.
- For a vegan version, use dairy-free chocolate and marshmallows.
- Substitute honey for maple syrup if preferred.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American