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.

Is anybody else experiencing the post-Christmas blues? The holiday was so wonderful and relaxing that I didn’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!

How To Make Vegan Hot Cocoa Cookies

Ingredients

  • 2 tbsp ground flax
  • 6 tbsp warm water
  • 1 cup vegan butter at 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

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, stir together the ground flax and water and set aside to thicken for 5 minutes.
  3. 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.
  4. 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.
  5. Add in 3/4 cup of the marshmallows and the chocolate chips and stir until distributed evenly.
  6. 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.
  7. Bake the cookies for 7-8 minutes, until edges are set and centers look slightly underbaked. Remove cookies from the oven and allow them to sit on a baking sheet for a few minutes before transferring to a wire rack.

Tips to make your Hot Cocoa Cookies even better

  • Cool the Dough: Stick the cookie dough in the fridge for about 30 minutes before making the balls. This makes the cookies chewier and tastier.
  • Adjust Sweetness: If you like your cookies less sweet or more sweet, change the amount of sugar a bit. You can also consider the sweetness of chocolate chips and marshmallows.
  • Pick Good Ingredients: Use really good vegan butter, cocoa powder, and chocolate chips. This makes the cookies taste even better.
  • Try Different Toppings: Get creative with toppings. You can add melted chocolate on top or sprinkle crushed nuts, coconut, or extra marshmallows. It makes your cookies look cool and taste awesome.

FAQ

Can I use a different egg substitute if I don’t have ground flax?

  • Yes, you can substitute ground flax with chia seeds or other egg replacers following their recommended ratios.

Is it possible to use regular butter instead of vegan butter in the Hot Cocoa Cookies recipe?

  • While vegan butter is recommended for fully plant-based Vegan Hot Cocoa Cookies, you can use regular butter if you’re not strictly following a vegan diet.

Is there a gluten-free alternative for the all-purpose flour in Hot Cocoa Cookies?

  • Yes, you can try a gluten-free flour blend, but be aware that it may affect the texture of the Hot Cocoa Cookies.

Can I substitute cocoa powder with chocolate drink mix in Vegan Hot Cocoa Cookies?

  • It’s recommended to use unsweetened cocoa powder for the best results in Hot Cocoa Cookies. Chocolate drink mix may alter the sweetness and consistency of the cookies.

How long can I store Hot Cocoa Cookies?

  • Store the Hot Cocoa Cookies in an airtight container at room temperature for up to a week. Refrigeration is not necessary but can help extend their shelf life.

Vegan Hot Cocoa Cookies

Recipe by Food by AyakaCourse: Dessert, SnacksCuisine: American, Vegan, Dairy FreeDifficulty: Easy
Servings

32

cookies
Prep time

15

minutes
Cooking time

10

minutes
Calories

144.4

kcal

Hot cocoa isn’t just for drinking! Now you can enjoy your favorite winter beverage in cookie form with these vegan hot cocoa cookies.

Ingredients

  • 2 tbsp ground flax

  • 6 tbsp warm water

  • 1 cup vegan butter at 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

Directions

  • 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 the oven and allow them to sit on the baking sheet for a few minutes before transferring to a wire rack.
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