Introducing Vegan Hot Cocoa Cookies – soft, chewy delights with gooey marshmallow centers. These cookies are not just vegan but also gluten-free, making them a must-have treat for this holiday season!
Why You’ll Adore This Recipe:
- Vegan Hot Cocoa Cookies boast a soft, chewy texture with melty marshmallow centers.
- No need to chill the dough – these cookies are ready in under 20 minutes!
- Completely vegan, dairy-free, and plant-based, they’re inclusive for all.
- With their soft, gooey centers and crispy edges, they offer the best of both worlds.
- Perfect for using up any almond flour you have lying around.
- Ideal for homemade cookie gift boxes, and even Santa himself won’t be able to resist!
Helpful Hints:
- Opt for smooth and creamy almond or nut butter to ensure the right texture.
- If using large marshmallows, halve them before placing on the cookies.
- Feel free to use more mini marshmallows if you prefer extra gooeyness.
Frequently Asked Questions:
- Can I use all-purpose flour instead of the gluten-free blend?
I haven’t tried it, so I can’t guarantee the results. - Can I use butter instead of almond butter?
Yes, simply use softened butter and beat it with an electric mixer. - Can I use regular marshmallows instead of vegan?
Absolutely!
Vegan Hot Cocoa Cookies
Servings 9 cookies
Ingredients
- 1/2 cup smooth almond butter
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup gluten-free flour blend 1:1
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp cocoa powder
- 1/2 cup vegan or regular chocolate chips
- 5 large vegan marshmallows halved
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract.
- Add cocoa powder, almond flour, gluten-free flour blend, baking powder, and salt. Mix until well combined.
- Fold in chocolate chips.
- Using a single cookie scoop, form the dough into balls and place on the prepared baking sheet.
- Mold a halved vegan marshmallow around each cookie dough ball.
- Bake for 12-15 minutes, until the marshmallow tops turn golden brown.
- Let them cool for a few minutes before indulging.
Notes
- Choose smooth and creamy almond or nut butter for the best texture.
- If using large marshmallows, cut them in half before placing them on the cookies.
- You can add extra mini marshmallows for more gooey goodness if you prefer.