Name: Amazing Vegan Hot Chocolate Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 16
Ingredients: 1/2 cup vegan butter (softened); 3/4 cup brown sugar; 1/4 cup white granulated sugar; 1/4 almond milk (plus a few tablespoons more for melting the chips); 1 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour; 1/3 cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegan chocolate chips (for the drizzle); Mini vegan marshmallows

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Amazing Vegan Hot Chocolate Cookies- a delicious blend of cocoa, marshmallows, and drizzled chocolate. So good, you’ll never guess they’re vegan!

A combination of hot chocolate and a cookie? What could be a better wintertime treat!

Soft, chewy cocoa cookies are topped with mini marshmallows and drizzled chocolate. These cookies take minutes to prepare and they’re so easy to make!

Marshmallows contain gelatin which is an animal by-product, so they’re not vegan (or even vegetarian for that matter). My go-to brand for vegan marshmallows is Dandies. They’re available in most grocery stores and they come in mini and full size. The taste and texture are pretty close to real marshmallows! I use them anytime I need to bake or decorate with marshmallows.

Amazing Vegan Hot Chocolate Cookies

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a stand or hand mixer, cream the vegan butter, brown and white sugar. Add the almond milk and vanilla extract and beat again.

In a separate bowl, sift the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix until combined. Scoop 2 tablespoons of dough and roll into a ball. Place on the parchment paper and press down slightly.

Yield: 16 cookies

Amazing Vegan Hot Chocolate Cookies

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Ingredients

1/2 cup vegan butter (softened)
3/4 cup brown sugar
1/4 cup white granulated sugar
1/4 almond milk (plus a few tablespoons more for melting the chips)
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan chocolate chips (for the drizzle)
Mini vegan marshmallows

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a stand or hand mixer, cream the vegan butter, brown and white sugar. Add the almond milk and vanilla extract and beat again.
In a separate bowl, sift the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix until combined. Scoop 2 tablespoons of dough and roll into a ball. Place on the parchment paper and press down slightly.
After 8 minutes, take the cookies out of the oven and press down the vegan mini marshmallows in the center. Bake for an additional 3 minutes.
Microwave 1/4 cup of vegan chocolate chips with 1 tablespoon almond milk in a small bowl on 30-second intervals. After the timer is up each time, stir the bowl. Once the chocolate is melted, dip a fork in it and waved it over each cookie. Let the chocolate harden and enjoy!

After 8 minutes, take the cookies out of the oven and press down the vegan mini marshmallows in the center. Bake for an additional 3 minutes.

Microwave 1/4 cup of vegan chocolate chips with 1 tablespoon almond milk in a small bowl on 30-second intervals. After the timer is up each time, stir the bowl. Once the chocolate is melted, dip a fork in it and waved it over each cookie.