Description

Delight in these cozy Vegan Hot Chocolate Cookies, perfect for a warm treat any time of year. Made with vegan butter, cocoa, and gooey vegan marshmallows, these cookies combine rich chocolate flavor with a soft, tender texture. They are easy to prepare and baked to perfection, ideal for satisfying your sweet tooth with a comforting plant-based twist.

Ingredients

Scale

Wet Ingredients

1/4 cup vegan butter, soft but not melted
1/4 cup white sugar
1/4 cup brown sugar
3 tablespoons non-dairy milk (almond milk recommended)

Dry Ingredients

2/3 cup (80g) all-purpose flour
1/4 cup (25g) cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt

Add-ins

3 tablespoons vegan chocolate chips
3 vegan marshmallows, chopped into small pieces

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a reusable silicone mat to ensure the cookies don’t stick.
Cream Wet Ingredients: In a medium mixing bowl, combine the vegan butter, white sugar, and brown sugar. Using a hand mixer, cream them together for about 1-2 minutes until smooth and fluffy. Add the non-dairy milk and continue creaming to incorporate.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly blended.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently with a wooden spoon until just combined. The dough will have a slightly sticky consistency.
Fold in Chocolate and Marshmallows: Carefully fold in the vegan chocolate chips and about two-thirds of the chopped vegan marshmallows into the dough to distribute them evenly.
Shape Cookies: Roll the dough into balls sized about 1 1/2 tablespoons each. Place them on the prepared baking sheet spaced roughly 2 inches apart. Press the remaining chopped marshmallows gently onto the tops of the cookie dough balls.
Bake: Place the baking sheet on the center rack of the oven and bake for 13-14 minutes. The edges should start to firm up while the cookies remain slightly puffy.
Settle Cookies: Remove the cookies from the oven. They may appear underbaked and puffed up. Gently bang the baking tray on the counter several times to encourage the cookies to flatten.
Cool and Serve: Let the cookies cool on the baking sheet to firm up and crisp as they cool before serving. Enjoy their warm, soft, and chocolatey goodness!

Notes

Ensure the vegan butter is soft but not melted to help achieve a creamy texture when mixing.
Non-dairy milk alternatives like almond milk work best; avoid thicker plant milks that might alter consistency.
Pressing marshmallows on top helps them toast slightly for that classic hot chocolate effect.
Cookie dough will be sticky; resist adding extra flour to maintain softness.
Allow cookies to cool fully on the tray to develop the best texture and prevent breaking.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan cookies, hot chocolate cookies, vegan dessert, chocolate cookies, plant-based baking, dairy-free cookies