Bring the vegan butter to room temperature. If cold, zap in the microwave for 15 seconds. Add the butter to the food processor and pulse until creamy.
Add in vanilla, peppermint and maple syrup. Mix well in the food processor until well combined.
Add in cocoa powder, baking powder, almond flour and coconut sugar. Continue to pulse again until dough forms.
Add in chocolate chips and marshmallows and mix with a spatula. Remove the top of the food processor and add cookie dough to a mixing bowl. Cover and place in the fridge for at least 30 minutes to an hour. This allows the cookie dough to cool.
Preheat oven to 350 while cookie dough is cooling in the fridge.
When batter is cooled, scoop out ice cream scooper size circles onto a lined/greased cookie sheet. You can roll in your hands to smooth out each cookie and press back down on the sheet to flatten slightly. Add more chocolate chips on top if you wish!
Bake for 15 minutes. Let cool and enjoy.
0 servings