Vegan, Gluten-Free Spiced Hot Chocolate Marshmallow Cookies (Edit recipe)

No chilling time needed (yes, you read that right; gluten-free cookie dough that requires zero chilling time!) so you can enjoy these warmly-spiced, chewy chocolate cookies drizzled with both semi-sweet and white chocolate - complete with gooey marshmallow middles that remain gooey, even days later - in no time at all! Vegan and nut-free too. Perfect for the holidays or any time you’re craving chocolate and cookies! This easy, crowd-pleasing recipe is perfect for a cookie swap or as an edible gift too; a must-try recipe for hot chocolate and cookie lovers!

30 minutes

8 minutes to 9 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	9 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	119 mg
Fiber:	0 g
Sugars:	21 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 32

Ingredients

1 cup Plant Based Butter, 2 sticks, softened at room temperature
1 cup Light Brown Sugar, organic
0.5 cup Cane Sugar, organic
1 tsp Pure Vanilla Extract
3 Tbsp Water, at room temperature
1 tsp Molasses, organic, unsulphured
1.5 cups Primal Palate Gluten-free All-Purpose Flour
0.5 cup Cocoa Powder
1 tsp Espresso Powder
1 tsp Baking Soda
0.5 tsp Salt
1 tsp Ground Cinnamon
0.5 tsp Primal Palate Gingersnap Spice
0.75 tsp Xanthan Gum
16 Vanilla Vegan Marshmallows, regular sized, cut in half for a total of 32 marshmallow halves
0.666 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, melted
0.666 cup Pascha Organic Vegan White Baking Chips, melted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Line 2 cookie sheets with parchment paper; set aside.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using handheld electric mixer, beat vegan butter, sugars, vanilla, water, and molasses at medium speed until combined, about 2 minutes.
In medium mixing bowl, whisk to combine gluten-free flour, cocoa, espresso powder, baking soda, salt, cinnamon, and gingersnap spice.
Add dry mixture to bowl with wet mixture. Beat to combine, scraping sides of bowl, as needed, with rubber spatula.
Using a #24 spring-loaded cookie scoop (this size scoop holds 2.67 Tbsp), gently press one marshmallow half - sticky side down - in bottom of cookie scoop so it is stuck to the inside-bottom of cookie scoop. Next, scoop cookie dough into scoop, using a butter knife to level off any excess dough directly back into the bowl. Use spring-loaded handle of cookie scoop to release cookie dough onto prepared cookie sheet(s). Marshmallow half will be directly in the middle. Repeat with remaining marshmallow halves, spacing dough at least 2-inches apart.
Bake on middle rack of oven for 8-9 minutes, until marshmallow middles appear gooey and “puffed up.” Note that when you remove cookies from oven the “puffed up” marshmallow middles will deflate down and settle nicely in the middle of each cookie within 30-60 seconds after removing from oven. Cool 10-15 minutes before transferring to wire rack to cool completely.
Drizzle cookie tops with melted semi-sweet chocolate. Allow to set, then drizzle cookie tops with melted white chocolate. Allow to set before serving.
Makes 32 cookies.

Notes

For the marshmallows, do not substitute mini marshmallows. Only use regular-size marshmallows, which some refer to as “large marshmallows.” Do not use jumbo-size marshmallows. A #24 spring-loaded cookie scoop is needed to make these cookies. All cookie scoops have a number on them, usually etched in small numbers on the handle or on the scoop itself. If you don’t own one, they cost $10-$15; a great baking tool to own. Melt chocolate chips, separately, in microwave-safe bowls in 15-second intervals, stirring in between until just melted & smooth. Use fork to drizzle melted chocolate.