Description
Delicious Vegan Hot Chocolate Cookies that combine classic flavors with a rich, chewy texture and gooey marshmallows.
Ingredients
Scale
- 1/4 cup vegan butter (soft, not melted)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons non-dairy milk (almond, oat, or soy)
- 2/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons vegan chocolate chips
- 3 vegan marshmallows, chopped into small pieces
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the vegan butter, white sugar, and brown sugar until light and fluffy.
- Add the non-dairy milk and mix until incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Combine the wet and dry mixtures, stirring until just combined.
- Gently fold in the chocolate chips and 2/3 of the chopped marshmallows.
- Roll the dough into 1 1/2 tablespoon balls and place them on the lined baking sheet, pressing the remaining marshmallows on top.
- Bake for 13-14 minutes until the edges are firm and the centers are slightly puffed.
- Let cool on the tray for a few minutes before transferring to a wire rack.
Notes
For chewier cookies, slightly under-bake them and let cool on the baking tray. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookies, hot chocolate cookies, dessert recipes, comfort food
