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5 from 5 vote

Vegan Hot Cocoa Cookies

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!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Christmas cookies, Cookies, dairy free, marshmallows, vegan
Servings: 18
Calories: 144kcal
Author: Lora

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.

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 165mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg