Merry Christmas 🎄

Hi!

Just a quick note to wish you a very Merry Christmas 🤍

Thank you for being part of our Bloom Cooking community - for cooking with us, learning with us, and choosing nourishing food for yourself and your family.

We hope your day is filled with warmth, good food, and moments that matter most.

And stay tuned - we have some amazing new things coming in the New Year, and we can’t wait to share them with you ✨

From our kitchen to yours,
Merry Christmas 🎄

Cocoa Cookies with Marshmallows may feel like a modern comfort treat, but their story begins centuries ago, cocoa cherished by ancient cultures as a sacred drink, and marshmallows first crafted in Egypt as a luxurious sweet.

When these two timeless ingredients finally came together, they created one of the coziest desserts we enjoy today.

These cookies are everything you want from a winter treat: rich, fudgy, slightly chewy, and filled with a gooey marshmallow center.

The blend of carob, cocoa, and coconut sugar adds a deep, nostalgic “hot cocoa” flavor - perfect for curling up with a warm drink on a chilly evening.

And the best part? They’re wonderfully simple to prepare. Each cookie hides a molten marshmallow surprise that feels delightfully special with almost no extra effort.

This comforting, flavor-packed dessert proves that even the simplest ingredients can carry remarkable history and deliver irresistible warmth in every bite.

Total Time:

• Prep Time: 15 minutes

• Bake Time: 15 - 20 minutes

• Total Time: 35 minutes

Ingredients:

• 2 Eggs

• 130 g Coconut Sugar

• 100 g Olive Oil

• 80 g Carob Flour

• 80 g Sorghum Flour

• 50 g Cocoa Powder

• 1 tsp Baking Powder

• 1 Tbsp Vanilla Extract

• 6 Marshmallows (large, cut in halves)

Instructions

Preparing the Cocoa Cookie Dough Base:

1. Gather the necessary ingredients.

   

1. In a bowl, whisk eggs with coconut sugar until well combined and slightly frothy.

   

1. Add olive oil and vanilla, and whisk until smooth.

   

1. In a separate bowl, combine carob flour, sorghum flour, cocoa powder, and baking powder.

   

1. Add the dry mix into the wet mixture.

1. Stir until a thick dough forms.

1. Cool the dough in the fridge for about 10–15 minutes to make scooping easier.

   

Filling and Shaping the Cookies:

1. Slice the large marshmallows into small pieces for easy filling.

   

1. Scoop 50 g of dough, place a half marshmallow in the center.

   

1. Roll into a ball, and gently flatten the top with your hand.

   

1. Repeat with the remaining dough—yields 12 cookies.

   

Baking the Cookies:

1. Place on a lined baking tray, leaving enough space between each cookie.

   

1. Bake at 175°C for 15–20 minutes until just set with slightly crisp edges and gooey centers.

   

1. Let cool for 5–10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.