Is anybody else experiencing the post-Christmas blues? The holiday was so wonderful and relaxing that I don’t want to return to reality. Fortunately, I have a bit of time left until I have to return to classes. Plus, I still have leftover holiday food to enjoy! This year, I purchased the Field Roast Celebration Roast With Traditional Bread Stuffing and Mushroom Gravy and brought it to our family Christmas party. Though my cousin and I were the only vegans at the party, several of our relatives tried out the roast and were pleasantly surprised at how meat-like it was. In addition to the roast, many of my family members tried out my vegan hot cocoa cookies, never even questioning the lack of dairy and eggs.
These cookies were born out of my necessity to make something with what I had in my cabinet. I had some leftover mini marshmallows from when I made these Christmas tree rice cereal treats, so I decided to add them to a chocolate cookie base. With the addition of some chocolate chips and chocolate sprinkles, I had my first batch of hot cocoa cookies!
For anyone who enjoys chocolate, marshmallows, or hot cocoa, I guarantee that you’ll love these cookies. Make them for a holiday party, or just anytime you’re craving some chocolate!
Vegan Hot Cocoa Cookies
Hot cocoa isn't just for drinking! Now you can enjoy your favorite winter beverage in cookie form with these vegan hot cocoa cookies.
- 2 tbsp ground flax
- 6 tbsp warm water
- 1 cup vegan butter room temperature
- 1 1/2 cups granulated sugar
- 1 tsp pure vanilla extract
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan mini marshmallows such as Dandie’s
- 2/3 cup dairy-free mini chocolate chips
- Chocolate sprinkles
Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a small bowl, stir together the ground flax and water and set aside to thicken for 5 minutes.
In the bowl of an electric stand mixer, cream together the vegan butter and sugar with the paddle attachment until light and fluffy. Beat in the flax eggs and vanilla.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add this mixture into the stand mixer and mix just until combined.
Add in 3/4 cup of the marshmallows and the chocolate chips and stir until distributed evenly.
Roll out 1 tbsp sized balls of the dough and place 2 inches apart on the lined baking sheet. Press the remaining 1/4 cup of marshmallows and some chocolate sprinkles into the outside of the dough balls.
Bake the cookies for 7-8 minutes, until edges are set and centers look slightly underbaked. Remove cookies from oven and allow to sit on baking sheet for a few minutes before transferring to a wire rack.