Vegan Hot Chocolate Cookies

5 from 1 vote

My vegan hot chocolate cookies feature a fluffy vegan marshmallow nestled inside a soft, chewy chocolate cookie, all finished with a luscious layer of melted chocolate. They’re the perfect treat to enjoy with a piping-hot cup of vegan hot cocoa!

Prep Time20

Cook Time12

Inactive Time2

Total Time2 32

Course: Dessert

Cuisine: American

Servings:

Calories: 137kcal

Author: Alissa Saenz

Ingredients

7 tablespoons unflavored and unsweetened non-dairy milk, divided
1 tablespoon ground flaxseeds
1 ½ cups all-purpose flour
½ cup Dutch processed cocoa
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
10 tablespoons vegan butter, room temperature
½ cup organic granulated sugar
½ cup organic brown sugar
1 tablespoon vanilla extract
15 large vegan marshmallows
1 (9 ounce/255 gram) bag vegan semisweet chocolate chips

US Customary - Metric

Instructions

Whisk 3 tablespoons of the milk together with the ground flaxseeds in a large mixing bowl. Let the mixture sit for at least five minutes, to gel.
While the flax mixture sits, whisk the flour, cocoa, baking soda, baking powder, salt, and cinnamon together in a large mixing bowl.
Add the butter, sugar, and brown sugar to the bowl containing the flax mixture. Use an electric mixer to cream the ingredients together until light and creamy, about 1 minute.
Reduce the speed of the electric mixer to low, then slowly drizzle in the remaining 4 tablespoons of milk with the mixer running. Add the vanilla extract, then begin adding the flour mixture, adding it in about three or four increments and beating each one in thoroughly before adding more.
Cover the bowl and place it in the fridge. Chill for one hour, until the dough is firm but still scoopable.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Scoop the dough by heaping tablespoons, rolling each scoop into a ball and placing them on the baking sheets at least 2 inches apart.
Place the baking sheets into the oven and bake the cookies for 8 minutes.
While the cookies bake, cut the marshmallows in half, lengthwise.
After 8 minutes in the oven, the cookies should have spread out and puffed up. If not, give them a minute or two more. If they're ready, take them out of the oven but leave it on. Press a marshmallow half into the top of each cookie. Return the baking sheets to the oven for 3 to 4 minutes.
Place the baking sheets on a cooling rack. Let the cookies cool completely on the baking sheets.
Once the cookies are cool, place the chocolate chips into a medium microwave-safe bowl. Microwave them in 20-second increments, stirring well in between, until fully melted, which should take about 3 or 4 zaps.
Spoon a bit of the melted chocolate over each cookie, covering the marshmallow. Let the cookies sit until the chocolate has fully set, about 30 minutes, then serve.

Notes

Adapted from Sally's Baking Marshmallow Surprise Hot Cocoa Cookies.

Nutrition