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    Home » Recipes » Winter Vegan Recipes

    By: Allie Petersen · Dated: December 1, 2022·Last Modified: August 13, 2023 ·This post may contain affiliate links. I earn from qualifying Amazon purchases. ·

    Gooey Vegan Hot Chocolate Cookies

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    These warm, gooey vegan hot chocolate cookies are filled with melty marshmallows in a soft chocolate cookie. They are the perfect cozy cookie that will remind you of your favorite winter drink.

    vegan hot chocolate cookies stacked on one another.
    Jump to:
    • What you'll love about this recipe:
    • 🍫Ingredients
    • 📝Step-by-Step Instructions
    • ❓Recipe FAQs
    • Pro Tips
    • ⇨ Other Holiday Favorites ⇦
    • Vegan Hot Chocolate Cookies
    • Comments

    What you'll love about this recipe:


    • Fudgy & Sweet - These cookies have a soft center with gooey marshmallow topping (the best part)
    • Cozy - Curl up by the fire with a cookie (or two) and enjoy with the perfect pairing- a cup of hot cocoa!
    • Perfect for the holidays - Guests and family will go crazy for these vegan hot chocolate cookies! This is the perfect cookie for a holiday party or gathering.
    • Vegan & dairy-free

    This vegan hot chocolate cookie is exactly what you need for the holiday season ..it's warm, it's soft, it's gooey, it's chocolatel-y. What more can you ask for in a cookie?

    This is one of my husband's favorite cookies at the holidays (other than the chocolate crinkle cookie).

    To add to the chocolate goodness, pair this with a warm cup of hot chocolate (or even a cup of coffee in the afternoon). This cookie will satisfy all your chocolate cravings!

    Try out my other great dessert recipes:

    Molten Chocolate Lava Cake

    Chocolate Peanut Butter Protein Bar

    Looking for more delicious festive cookies? Try these soft and decadent Red Velvet Cookies!

    🍫Ingredients

    Ingredient Notes:

    • Vegan Butter (stick): I used Country Crocks Plant-Based Butter Sticks. I do not recommend using butter from a tub as this will create a different texture in the cookie. Make sure you soften you butter on the counter for 30 minutes before mixing these cookies.
    • Non-dairy milk: I used a plain almond milk but you can also use soy. Oat milk is likely too sweet.
    • Vegan marshmallows: Not all grocery stores carry vegan marshmallows. I have seen them at Trader Joe's. I purchased Dandies marshmallows online through Amazon. Read more about different vegan marshmallow brands.
    • Vegan chocolate chips: Most grocery stores carry these now. Ghirardelli has some great non-dairy chocolate chips.

    For full ingredient list and quantities see recipe card.

    📝Step-by-Step Instructions

    Step 1: Start by creaming together your white sugar, brown sugar, and softened vegan butter using a hand mixer on medium speed. Mix well until smooth (1-2 minutes).

    Step 2: Mixing on low speed, slowly add in non-dairy milk and vanilla extract and blend until creamy (~1 more minute).

    Step 3: In a separate medium-sized bowl whisk together flour, cocoa powder, baking powder, and salt.

    Step 4: On low speed with your hand mixture, slowly add the flour mixture to the butter sugar mixture and blend until smooth and well combined (1-2 minutes).

    Step 5: Fold in vegan chocolate chips with a spoon.

    Place mixture in the fridge for 1 hour (cover with a dish towel or plastic wrap).

    Step 6: Preheat oven to 350F.

    Use a medium-sized ice cream scooper to create uniform balls and space evenly on a parchment lined baking sheet. I was able to form 9 larger cookies. You can make smaller cookies if you prefer, but they will cook faster.

    Step 7: Press a marshmallow coin into the center, flattening the cookie slightly. Bake 12-14 minutes. Cookies will still be fairly soft but will settle as they cool.

    Step 8: Allow to cool for 5 minutes on the baking sheet before enjoying.

    Optional: Sprinkle with some chopped/shaved dark chocolate.

    ▶︎Want more delicious cookie recipes? Try out these No-bake Pumpkin Cookies that are super easy to make in less than 20 minutes!

    ❓Recipe FAQs

    Are marshmallows vegan?

    Marshmallows are not inherently vegan because they contain gelatin which is a animal protein byproduct.

    Where can I find vegan marshmallows?

    You can find vegan marshmallows at some grocery stores, Trader Joe's and online.
    The top brands include Dandies, Trader Joe's, and Anandas.
    Read about the top vegan marshmallows ranked here.

    Can I substitute vegan margarine for vegan butter?

    In this recipe I would not recommend swapping margarine for butter. The cookie will spread more when you bake it so it will be less fluffy and more thin.

    How do I store these cookies?

    I store in an airtight container at room temperature for up to 5 days. They are the best in the first few days.
    You can also freeze these cookies for up to 2 months.

    Why do you have to refrigerate the dough?

    Refrigerating dough will prevent the cookies from spreading into flat saucers in the oven. It also allows the flavors to meld together and leads to a more moist, flavorful cookies.


    Pro Tips


    • You can find vegan butter sticks at most grocery stores now. I used Country Crock Plant-Butter (Avocado Oil) but also love Earth Balance sticks. Don't use margarine/tub butter. 
    • Make sure to let your butter soften on the counter for ~ 30 minutes.
    • I used a Medium (2 Tbsp/30ml/1 oz) ice cream scooper to create these cookies. You can also use a smaller scooper to make smaller cookies, but make sure to check them after 10 minutes because they will cook faster. Alternatively you can just use a spoon if you don't have an ice cream scoop. 

    ⇨ Other Holiday Favorites ⇦

    • overhead shot of vegan red velvet cookies
      Vegan Red Velvet Cookies
    • Creamy Tomato Gnocchi Soup
    • Moroccan Spiced Roasted Sweet Potatoes
    • This is a photo of vegan mac and cheese without cashews.
      Creamy Vegan Mac & Cheese Without Cashews

    ♡ Did you love this recipe? ♡

    Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

    Subscribe for more delicious recipes!

    vegan hot chocolate cookies stacked on one another.

    Vegan Hot Chocolate Cookies

    Allie Petersen
    Cozy up with a warm vegan hot chocolate cookie! They're soft with a gooey, melty marshmallow center.
    5 from 50 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 22 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 large cookies
    Calories 228 kcal

    Equipment

    • Hand Mixer
    • Large Mixing Bowl
    • Baking sheet
    • Parchment Paper

    Ingredients
      

    • ⅓ cup white sugar
    • ¼ cup brown sugar
    • ½ cup vegan butter* from a stick, not tub. SOFTENED on counter for 30 minutes
    • 1 teaspoon vanilla extract
    • ¼ cup non-dairy milk such as soy or almond (optional- sweetened)
    • 1 cup all purpose flour
    • ⅓ cup cocoa powder
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • ⅓ cup vegan chocolate chips
    • 3 large vegan marshmallows sliced into ~½ inch coins

    Instructions
     

    • Start by creaming together your white sugar, brown sugar, and softened vegan butter using a hand mixer on medium speed. Mix well until smooth (1-2 minutes).
      ⅓ cup white sugar, ¼ cup brown sugar, ½ cup vegan butter*
    • Mixing on low speed, slowly add in non-dairy milk and vanilla extract and blend until creamy (1 more minute).
      1 teaspoon vanilla extract, ¼ cup non-dairy milk
    • In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
      1 cup all purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon salt
    • On low speed with your hand mixer, slowly add the flour mixture to the butter sugar mixture and blend until smooth and creamy.
    • Fold in vegan chocolate chips with a spoon. Place mixture in the fridge for 1 hour (cover with a dish towel or plastic wrap).
      ⅓ cup vegan chocolate chips
    • Preheat oven to 350F. Use an ice cream scooper to create uniform balls and space evenly on a parchment lined baking sheet.
    • Cut each marshmallow with a sharp knife into coins (One large marshmallow can yield about 3 pieces). Press a marshmallow coin into the center, flattening the cookie slightly. Bake 12-14 minutes. Cookies will still be fairly soft but will settle as they cool.
      3 large vegan marshmallows
    • Allow to cool for 5 minutes on the baking sheet before enjoying. Optional: Sprinkle with some chopped/shaved dark chocolate for a pretty garnish!

    Notes

    ⭐️ You can find vegan butter sticks at most grocery stores now. I used Country Crock Plant-Butter (Avocado Oil) but also love Earth Balance sticks. Don't use margarine/tub butter. 
    Other tips: 
    • I used a Medium (2 Tbsp/30ml/1 oz) ice cream scooper to create these cookies. You can also use a smaller scoop to make smaller cookies, but make sure to check them after 10 minutes because they will cook faster. Alternatively you can just use a spoon if you don't have an ice cream scoop. 
    • Store these cookies in an airtight container for up to 5 days. You can also freeze them up to 2 months. 

    Nutrition

    Calories: 228kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 145mgPotassium: 85mgFiber: 2gSugar: 18gVitamin A: 505IUVitamin C: 0.5mgCalcium: 42mgIron: 2mg
    Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

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    Reader Interactions

    Comments

    1. Zach says

      December 01, 2022 at 5:59 pm

      5 stars
      Reminded me of Christmas crinkle cookies but with marshmallows! Would definitely make it again

      Reply
    2. Jo says

      December 08, 2022 at 10:10 am

      5 stars
      This is a really simple recipe which gives great results! I made a batch for a mixed group of vegans and omnivores and everyone loved them; someone described the flavour as a cross between a cookie and a brownie because they are so chocolatey. Absolutely delicious and they look great!

      Reply
    3. Sage Scott says

      December 13, 2022 at 6:08 pm

      5 stars
      These are so yummy! Because I have alpha-gal, I substituted vegan marshmallows (which contain carrageenan for a kosher brand made with fish gelatin). Yum!

      Reply
    4. Rafaela says

      December 28, 2022 at 2:02 pm

      5 stars
      I love this recipe! It’s very easy and doesn’t take a lot of time. Whole family loved the cookies. I definitely would recommend. 10/10 😍

      Reply
    5. Rafaela Burghardt says

      December 28, 2022 at 2:03 pm

      5 stars
      I love this recipe! It’s very easy and doesn’t take a lot of time. Whole family loved the cookies. I definitely would recommend. 10/10 😍

      Reply
    6. Ali says

      January 14, 2023 at 8:47 am

      5 stars
      Giiiiiirl!!! These cookies were the absolute start of a girls night in - that gooey marshmallow had everyone going nuts ahaha AMAZING RECIPE!! Never making any other cookies ever again! Thank you!

      Reply
    7. Gina says

      March 14, 2023 at 5:28 am

      5 stars
      These had my attention at "gooey" and they did not disappoint! Love how easily the cookies came together and they're perfect for a chocolate craving!

      Reply
    8. Julianne says

      July 14, 2023 at 5:24 am

      5 stars
      I had never heard of hot chocolate cookies before seeing your recipe. What a genius idea to take hot chocolate and turn it into cookies. I absolutely love the gooey marshmallow addition!

      Reply
    9. Lisa MarcAurele says

      August 14, 2023 at 8:52 am

      5 stars
      These cookies are so moist and flavorful. They are like eating hot chocolate. The whole family enjoyed them.

      Reply

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    Hi, I'm Allie! I'm so glad you're here! I'm a plant-based recipe creator, food photographer, and popcorn lover. Here you will find quick healthy vegan recipes that are perfect for the busy individual!

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