Vegan Hot Cocoa Cookies

Posted on

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?

Vegan Hot Cocoa Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 9 cookies


  • 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


  • 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.


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating