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+ servings

Rocky Road Cookies


  • cup date paste
  • ¼ cup maple syrup
  • cup coconut oil, melted but not hot
  • 1 Tbsp vanilla
  • 2 cups almond flour
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup cocoa powder (sweetened or unsweetened)
  • cup arrowroot powder
  • cup roughly chopped marshmallows
  • cup roughly chopped walnuts
  • ½ cup chocolate chips

Chocolate Drizzle

  • ½ cup chocolate chips
  • 1 tsp coconut oil



  • Preheat oven to 350° F and line baking sheets with parchment
  • To the bowl of your food processor, add the date paste, maple syrup, coconut oil, and vanilla. Pulse until blended
  • In a bowl, whisk together the almond flour, baking soda, salt, cocoa, and arrowroot powders.
  • Slowly, add the dry ingredients to the food processor and pulse until a dough has formed
  • Transfer the dough to the bowl you mixed your dry ingredients in, add the marshmallows, walnuts, and ½ cup chocolate chips. Knead them into the dough and gradually form it into a ball.
  • Roll the dough ball into a 2 ½" thick log. Wrap in plastic and refrigerate for at least 30 minutes, or until the dough has set.
  • When you're ready to bake, cut the dough into ½" slices and place them on the baking sheet about 3" apart (they don't spread much). Bake for 9-10 minutes, or until the edges have fully set. Transfer to a cooling rack

Chocolate Drizzle

  • Melt the remaining ½ cup chocolate chips and tsp coconut oil in a glass bowl either for 20-30 seconds in the microwave or over a pot of boiling water.
  • Use a spoon to drizzle the melted chocolate over each cookie. Let the drizzle set a little before serving.