Desserts

Crumbl Hot Chocolate Cookie

Crumbl Hot Chocolate Cookie are served chilled and are made up of a gluten free chocolate cookie base, and topped with a protein whipped cream frosting and are finished off with marshmallows and chocolate shavings. These are such a treat and are sure to be loved this holiday season!

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Crumbl Hot Chocolate Cookie on a plate that are topped with frosting

Why You’ll Love This Recipe

  • Crumbl Hot Chocolate Cookie is sweet, delicious and a unique christmas recipe to make this holiday season.
  • As written, this cookie is gluten free and grain free.
  • This recipe can easily be made vegan with a few swaps.
  • These cookies are served chilled and have the most delicious high protein frosting.
  • They’re soft, tender and chewy.
  • A healthier take on Crumbl cookies, that have the same great taste with way less sugar.
  • Check out my Chocolate Thumbprint cookies for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Crumbl Hot Chocolate Cookie. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of the cookie is made with almond flour which is a grain free flour that provides a great texture for this recipe. I have not tested it with any other flours yet, but I bet oat flour will work too.

Cacao powder will provide that rich chocolate taste, alternatively you can use coco powder.

Eggs will help bind all the ingredients together to and create a lovely texture. If you want to make this recipe vegan, just swap the eggs for 1/2 cup of almond butter.

Baking powder will help these cookies rise during baking time and have a fluffy texture.

Vanilla bean paste adds a ton of flavor, but vanilla extract works great too!

Maple syrup is an unrefined sweetener that I love to use in my recipes, however agave or honey will work too. But please note the flavor will be different.

Coconut oil will help these cookies have a moist texture. Alternatively, you can use melted butter or ghee!

A touch of salt helps to balance out all the flavors!

The frosting is made with greek yogurt, plain protein powder and maple syrup to sweeten it up! It’s so delicious!

all the ingredients that you need to make these cookies

How To Make

ONE: Bake the cookies, in a bowl combine all the wet ingredients first. Then, add in the almond flour, cacao powder, baking powder and salt.

TWO: Fold in chocolate chips, and roll cookies into balls and flatten with the palm of your hand and bake.

THREE: When ready, make the frosting by combining greek yogurt, protein powder and maple syrup together. Add frosting to a pipping bag and pipe onto the cookies in a circular motion.

FOUR: Add on marshmallows and use a microplane to dust on chocolate shavings- optional to use a torch to roast the marshmallows and enjoy!

Tips And Tricks

When mixing together the wet ingredients, make sure your maple syrup is at room temperature or slightly warm so that when added into the melted coconut oil it doesn’t harden. Same for the eggs. Make sure all ingredients are at room temperature.

These cookies will only spread very slightly, so be sure that the shape they have when going in the oven is close to the shape you want once they are baked.

Not all protein powders are created equal, so when making the frosting you may need to add in more protein powder. Just add in little by little until you have reached the desired consistency.

If you don’t have a pipping bag, you can simply spread on the frosting with a knife or spoon. Alternatively, you can use a plastic ziplock baggie and cut off the corner.

I like to use a torch to roast the marshmallows, but this is not necessary.

How To Serve And Store

Serve these Crumbl Hot Chocolate Cookies chilled or once you have put on the frosting. Enjoy with marshmallows on top and chocolate shavings.

Store leftovers in an airtight container in the fridge and enjoy up to 4 days.

a hand holding one of the cookies with a bite taken out of it.

Taste And Texture

Crumbl Hot Chocolate Cookie taste like a frozen hot chocolate, aka chocolate milk. The base is filled with chocolate and you have a creamy, mouse like frosting in every bite. It’s sweet, but not over-powering.

The texture is a soft baked cookie, almost cake like, with a creamy mouse topping.

Frequently Asked Questions

How can I make this recipe vegan?

Swap the eggs for 1/2 cup almond butter and the greek yogurt for a plain or vanilla flavored plant-based yogurt. Then, just make sure the marshmallows and chocolate that is used is vegan.

What other type of frosting can I use instead of the yogurt one?

You can use a typical buttercream frosting with butter, powdered sugar, vanilla and milk. Whisk it in an electric mixer until light and fluffy.

Are these cookies gluten free?

Yes, if you follow the recipe as written.

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Crumbl Hot Chocolate Cookie

Crumbl Hot Chocolate Cookie are served chilled and are made up of a gluten free chocolate cookie base, and topped with a protein whipped cream frosting and are finished off with marshmallows and chocolate shavings. These are such a treat and are sure to be loved this holiday season!
5 based on 1 reviews
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
15 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

Chocolate Cookies

  • 2 eggs, or sub 1/2 cup almond butter for vegan
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste, or vanilla extract 
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 cups almond flour
  • 1/4 cup cacao powder
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Protein Frosting

  • 2 cups greek yogurt
  • 1/2 cup plain protein powder, I used Ritual
  • 3 tbsp pure maple syrup

Toppings

  • mini marshmallows
  • chocolate shavings

SCALE:

1X

YIELDS:

9 large cookies

Directions

  1. Preheat oven to 350F. In a large mixing bowl add in maple syrup, melted coconut oil, vanilla bean paste, and eggs. Whisk until well incorporated. see notes below.
  2. Then, add in the almond flour, cacao powder, baking powder and salt.
  3. Fold in mini chocolate chips, and use a double cookie scoop and roll cookies into balls. Place them on a baking sheet that is lined with parchment paper and flatten with the palm of your hand. These cookies won't spread a ton during baking time, so ensure the shape they go in is close to the shape you want when they come out. 
  4. Bake cookies for 15-17 minutes. Remove from oven and let cool completely.
  5. When ready, make the frosting by combining greek yogurt, protein powder and maple syrup together. Add frosting to a pipping bag and pipe onto the cookies in a circular motion.
  6. Add on marshmallows and use a microplane to dust on chocolate shavings- optional to use a torch to roast the marshmallows and enjoy!

Notes

  • When mixing together the wet ingredients, make sure your maple syrup is at room temperature or slightly warm so that when added into the melted coconut oil it doesn't harden. Same for the eggs. Make sure all ingredients are at room temperature.
  • These cookies will only spread very slightly, so be sure that the shape they have when going in the oven is close to the shape you want once they are baked.
  • Not all protein powders are created equal, so when making the frosting you may need to add in more protein powder. Just add in little by little until you have reached the desired consistency.
  • If you don't have a pipping bag, you can simply spread on the frosting with a knife or spoon. Alternatively, you can use a plastic ziplock baggie and cut off the corner.
  • I like to use a torch to roast the marshmallows, but this is not necessary.

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Leave A Comment And Rate This Recipe!

Rating:

These are so good! We froze out so it almost tasted like ice cream! Amazing recipe!!!