Vegan Hot Cocoa Cookies
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Why You’ll Love This Recipe
- Vegan Hot Cocoa Cookies are soft, chewy and filled with melted gooey marshmallows.
- No chilling time required!
- Start to finish, these cookies are ready in less than 20 minutes.
- As written, this cookie is vegan, dairy free, plant based, and gluten free.
- Has a soft and gooey center but crispy edges.
- A great way to use up any almond flour.
- Great for DIY cookie gift boxes.
- Santa will LOVE these cookies.
- Check out my Vegan Chocolate Peppermint Cookies for another great holiday recipe!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Hot Cocoa Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
Almond butter works as the healthy fat in this recipe and binds the ingredients together. You can sub for cashew butter, peanut butter or a nut-free butter like oat haus or sunflower seed butter.
Use pure maple syrup and not pancake syrup. Honey, date syrup or agave will work too.
Vanilla extract adds flavor to any baked good.
Almond flour is a grain free and gluten free flour that I love to use in my baked goods. You may sub for oat flour, however please note the texture will be different.
Baking powder is going to help these cookies rise and have a fluffy, chewy texture.
Salt balances out all the flavors.
Cacao powder is going to give you a deep, rich chocolate flavor. You may sub for coco powder.
Be sure to use vegan chocolate chips, otherwise you can use milk chocolate chips, chocolate chunks or dark chocolate.
Vegan marshmallows don’t contain any gelatin. You may sub for regular marshmallows if you are not vegan.
How To Make
ONE: Start by combining the almond butter, maple syrup and vanilla extract together in a large mixing bowl. Add in the cacao powder, almond flour, gluten free flour blend, salt and baking powder last.
TWO: Fold in the chocolate chips and using a single cookie scoop, scoop the dough and place in the palm of your hands. Mold a vegan marshmallow around the cookie, and place on a baking sheet that’s lined with parchment paper.
THREE: Bake for 12-15 minutes or until the tops of the marshmallows are golden brown. Remove from the oven and let cool for a few minutes before enjoying.
Tips And Tricks
Use runny almond or nut butter that is smooth and creamy. Thick nut butter will effect the overall texture of these cookies.
If using a large marshmallow, cut it in half for each cookie.
May sub more mini marshmallows if preferred.
How To Serve And Store
Serve these Vegan Hot Cocoa Cookies warm and with a cup of milk, nut milk, coffee or tea.
Store in an airtight container and enjoy within 3-4 days.
Taste And Texture
Vegan Hot Cocoa Cookies are filled with a rich chocolate flavor and have a melted marshmallow in the center.
The texture is soft and chewy, but crispy on the edges. The marshmallow in the center is warm, gooey and perfectly golden brown.
Frequently Asked Questions
I have not tested this recipe with all purpose flour only so I can’t say for sure.
Yes, use softened butter and beat in an electric mixer.
Other Recipes You May Like
- Vegan Peppermint Cookies
- Oatmeal Fudge Bars
- Puff Pastry Christmas Trees
- Vegan Iced Oatmeal Cookies
- Healthy Thumbprint Cookies
If you make these Vegan Hot Cocoa 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 Instagram, Tiktok or Pinterest!