Vegan Hot Chocolate Cookies
Dec 18, 2018 • Updated Jun 20, 2023
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First of all, I can’t believe it’s going to be Christmas in 8 days! I always spend my winters in Asia with family, and primarily in Thailand where the weather is warm and the Christmas spirit is harder to get into. With all that in mind, I’ve been trying to get super festive before leaving. Cue Christmas music, peppermint essential oil in the diffuser and hot chocolate.
Of course, most evenings when I’m drinking hot chocolate, I’m enjoying a healthy cookie too. One night, I thought, why not make a hot chocolate inspired cookie? A rich, chocolatey base, melty chocolate chips and gooey toasted vegan marshmallows–what more could you want?
These babies have been tested by several friends, vegans and non-vegans alike, receiving rave reviews. They’re super moist, chocolatey and fudgey, guaranteed to satisfy your chocolate craving, and topped with melted vegan marshmallows and extra chocolate. Aside from the marshmallows, they’re also really healthy and vegan, gluten-free, oil-free as per usual. But you know, throw the marshmallows on top cause it wouldn’t be hot chocolate without them. Also, it’s the holidays. Live a little!
In this recipe I used this brand of vegan marshmallows, that are a spot on match to regular marshmallows. Why swap to vegan marshmallows? The biggest reason I recommend using a vegan alternative is that conventional marshmallows are made from gelatin, AKA boiled down ligaments, tendons and other weird ingredients. The best part is that in this case, the vegan alternative is nearly identical in taste!
Anyway, back to the recipe. The fat source in this cookie comes from pecan butter, which I’ve recently fallen in love with for baking. If you’re not using pecan butter, opt for a really rich and creamy roasted almond butter, and add additional plant milk by the teaspoon as needed. See, in the winter, it’s kind of hard because my kitchen gets cold, my ingredients harden up, and to be honest, not all nut butters are the same in consistency. Bottom line is, look to achieve a cookie dough texture that’s moist enough to roll out into balls.
These cookies are a one-bowl, super quick bake and are a great way to switch it up a little. Perfect for kids, holiday parties and of course cookie swaps. Want more cookie recipes? Check them out here!
Hot Chocolate Cookies [vegan, gluten-free]
Ingredients
- 1 1/4 cups oat flour
- 1/4 cup cacao powder
- 1/2 cup pecan butter
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 1 tbsp ground flax seeds
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- 1/4-1/3 cup mini vegan marshmallows
- 2 tbsp mini vegan chocolate chips
- optional
- 1-2 tsp non-dairy milk
Instructions
- Preheat your oven to 350F while you prepare the batter.
- In a large bowl, whisk oat flour, cacao powder, coconut sugar, flax seeds, baking powder and salt.
- Add pecan butter, maple syrup and vanilla.
- At this point, the dough should be moist enough to fold in chocolate chips and marshmallows. If not, add non-dairy milk by the teaspoon.
- Finally, fold in chocolate chips and marshmallows.
- Roll 1 1/2 tbsp of dough into balls and press down onto a lined baking tray. Make the cookies a little larger than you normally would, so that each cookie gets enough chocolate + marshmallow goodness.
- Bake for about 10-11 minutes, until tops of cookies are golden and marshmallows are lightly toasted.
Nutrition information is automatically calculated, so should only be used as an approximation.
P.S. do you call it hot cocoa or hot chocolate?
Love & cocoa,
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