These Vegan Hot Cocoa Cookies are an easy vegan chocolate cookie recipe. They have a soft center, chewy edges with bites of melted marshmallow and dark chocolate. These easy to make and delicious cookies need to be added to your cookie repertoire!
Every Christmas I try to add a new cookie recipe to the Christmas cookie tray, and this is a special vegan one that everyone loves!
Not even my husband could tell that they are totally dairy-free! They are dreamy and slightly addictive! A perfect holiday cookie, but you may end up making them even in the summer, that’s how good they are!
Pack up a portion in a some cookie tins to give to your neighbors or dear friends before they all disappear! You’ll be loved by all for your kindness and mad baking skills, because these cookies are everything cookie dreams are made of (and totally VEGAN!).
Decadent and rich cookies that remind you of a cozy cup of hot cocoa (without the rich dairy!). Gooey marshmallows all wrapped up around the delightful melted bites of dark chocolate, did I mention how irresistible these cookies are?!?
If you love a thinner cookie with crispy edges and a nice and soft center, this is the cookie for you! And if you’re like me, as soon as the temps drop you dream of cozying up with a cup of hot cocoa, now you have the perfect cookie to dunk right into a nice hot cup of cocoa, coffee or tea!
What ingredients are needed to make these cookies (full recipe is below)
- All purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Vegan butter: I typical use Earth Balance Buttery Sticks (soft, not melted).
- White sugar (make sure it’s vegan)
- Brown sugar (make sure it’s vegan)
- Non-dairy milk: I used unsweetened almond milk, but use whichever non-dairy milk you like.
- Vegan chocolate chips: many chocolate chips are already vegan, check the ingredients! Enjoy Life also has some allergen-friendly vegan chocolate chips.
- Vegan marshmallows: The Dandies brand is vegan marshmallows (you could cut them into small pieces). Also, so are the Trader Joe’s marshmallows.
How to make vegan hot cocoa cookies?
First step is gather up all your ingredients.
First step is to whisk the flour, cocoa, baking powder, baking soda, and salt together.
Second step is to cream together the margarine, sugars and dairy-free milk.
Third step is to add the dry ingredients into the wet ingredients in 3 portions. Fold in the chocolate chips and half of the marshmallows.
Scoop out 1.5 tablespoon portions of the dough and space them out a couple inches apart on parchment lined baking sheets.
Tuck the rest of the marshmallows into the cookie dough balls.
Final step is to bake for 10-15 minutes, or until the edges crisp up. The centers will be soft.
Crispy cookie perfection!
Can these cookies be made gluten-free?
Even though I haven’t tested the recipe gluten-free, I really like to bake with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and I believe it should work fine for this recipe.
Can I prep hot cocoa cookies ahead of time?
Yes! Which is so great because the holidays can be very hectic. Prep these cookies even 1 week ahead of time and they’ll be fine stored in an airtight container in a nice and cold place like your basement (if you have one). Since there are no eggs in the recipe, I feel comfortable keeping on counter. But if you’re kitchen is warm, they’ll get too melty. So keep them in a cool/colder room.
Can I use flavored marshmallows?
Yes, flavored marshmallows could be fine for this recipe. I think peppermint or even chocolate marshmallows would be fun!
Why do cookies turn out flat?
These are a flatter cookie with crispier edges, but they shouldn’t turn out TOTALLY flat. Here are some tips to help make the perfect, crispy cookie.
- One reason is that the butter (or margarine) is too soft or melted, which makes the cookies spread.
- Another reason is that you didn’t use enough flour.
- Be sure to measure flour correctly by fluffing it up in the container.
- Spoon the flour into a dry measuring cup (do NOT pack it in)and use a knife to level it off.
- If after doing this, it still seems like not enough flour, add 1-2 tablespoons of flour to the dough to get the right consistency, but if you measure leveling flour like I explain above, you should be fine.
- Be sure to refrigerate the cookie dough before baking. Chilling a little does help them not spread out.
- When forming the cookies, keep the balls nice and tall instead of flat and round.
Look how gorgeous the melty, gooey center is…makes you want to dive right in and take a bite!!
Some other cookies to enjoy:
Vegan Hot Cocoa Cookies
Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan butter soft but not melted
- ½ cup brown sugar lightly packed (vegan)
- ½ cup granulated white sugar vegan
- 3 Tablespoons non-dairy milk I used unsweetened almond milk
- 3 Tablespoons chocolate chips dark chocolate-vegan
- 1 cup mini marshmallows vegan (or use a handful of large ones chopped into small pieces)
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a mixing bowl with the paddle attachment attached, beat the sugars and margarine together until smooth (or use a hand mixer). Add the non-dairy milk, and mix together a minute or two.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- On low speed, mix the flour into the batter in 3 portions. Stop the mixer and scrape the sides of the bowl with a spatula after every addition of the flour. On low speed (or fold in by hand with a wooden spoon), mix in the chocolate chips and half of the marshmallows.
- Chill the dough for about 20 minutes.
- When ready to bake, scoop the cookie dough onto parchment-lined baking sheets into 1.5 tablespoon balls spaced a couple inches apart, on each of the baking sheets.
- Hand place the rest of the marshmallows in the cookies, tucking them into the cookie dough on top.
- Bake for 10-15 minutes or until edges begin to firm up. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. These cookies are wonderful warm. If you have a microwave, you could f your eating them after they have cooled you can warm them in the microwave for 10 seconds.
- Cookies will get more crispy on the edges as they cool down.
Notes
- Cookies will keep at room temperature in an airtight container or cookie jar for up to 1 week.
- Any unbaked cookie dough will stay fresh for up to 5 days in the refrigerator (or in the freezer for up to 3 months).
- Butter: Use margarine in place of butter to make them vegan.
- Sugar: Use vegan sugar to make sure they're totally vegan (IF you're making them vegan).
- Chocolate chips: Use a vegan or dairy-free brand to stay totally vegan (dairy-free).
- Marshmallows: Dandies brand is vegan as well as Trader Joe’s marshmallows.
- Yield: depending on how big you roll cookies, could make 18-20 cookies.
