Vegan Hot Chocolate Cookies (Edit recipe)

Head Shot:Riri's Recipes
  • 81 recipes
  • |
  • 19 followers
If you can only make one cookie for the holiday season, let it be these vegan hot chocolate cookies! They are insanely chewy, decadent, and have an incredible melted marshmallow centre. You won’t be able to just have one of these cookies! They are so simple to make, take 12 minutes to bake and will be the star of the dessert table!

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 16

decrease servingsincrease servings

Ingredients

Get Ingredients with

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
  1. Preheat your oven to 350℉. Line a baking tray with parchment paper or a silicone mat and set aside.
  2. In a small bowl, prepare your flax egg and set aside.
  3. In a medium-sized bowl, cream together your melted vegan butter, packed brown sugar and white sugar.
  4. Add in flax eggs, vanilla, and cocoa powder and mix with a hand mixer.
  5. Add baking powder, baking soda, and flour and mix until well combined. Fold in chocolate chips with a spatula.
  6. Cover your bowl with a lid or plastic wrap and refrigerate for 30 minutes. I would not recommend skipping this step otherwise your cookies will spread too much!
  7. Once refrigerated, use a 3 tbsp-sized cookie scooper and scoop your dough. Place the dough in your hand, flatten it then place a handful of marshmallows into the dough. You can also use jumbo marshmallows and cut them into smaller pieces. Pinch the dough together, roll it into a ball ensuring no marshmallows are exposed, then place on your lined baking tray. Repeat for remaining dough.
  8. Bake the cookies for 12 minutes or until cookies have spread out, but are not too flat. Remove from the oven and let the cookies sit for 5-10 minutes. They will flatten slightly, this is normal! Once they're cooled, store in a container or enjoy right away!

Notes

CHILLING THE DOUGH: the cookie dough should be refrigerated for at least 30 minutes. If not, they will spread out a lot when baking. I personally prefer when the cookies are still somewhat thick and the marshmallow does not spill out of the cookie too much. If the dough is refrigerated for 1 hour, the cookies will not spread as much and will be puffier! How to store: Place cookies in an airtight container and keep in the fridge for up to one week. How to freeze: Place cookies in airtight container and store in the freezer for up to one month.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:255
Fat:12 g
Carbohydrates:32 g
Protein:3 g
Cholesterol:0 g
Sodium:162 mg
Fiber:1 g
Sugars:16 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Cookies Dairy Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply