Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup brown rice cereal Rice Krispies
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup Splenda
- 3 tablespoons natural peanut butter
- 3 tablespoons avocado mashed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract optional
- 6 large marshmallows cut in half
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together the whole-wheat pastry flour, Rice Krispies, baking powder, salt, and baking soda.
- In a separate medium bowl, cream together the Splenda, peanut butter, mashed avocado, egg, vanilla, and butter extract with an electric hand mixer until light and fluffy
- Slowly stir the flour mixture into the avocado-peanut butter mixture.
- Scoop out 1 1/2-tablespoon sized balls of dough and flatten them with your hands. Note that if the dough is too sticky, you can pop it in the freezer for a few minutes. Place a marshmallow half in the center and mold the dough over to cover. Flatten slightly and place on a cookie sheet lined with parchment paper.
- Bake the cookies for 10 minutes.
- Transfer to a wire rack to cool.