If a mug of cocoa became a cookie, this would be it. These Vegan Hot Chocolate Cookies bake up thick, fudgy, and full of melty chocolate with toasty pockets of vegan marshmallow on top. They are cozy, quick, and guaranteed to make your kitchen smell like a winter cafe.
Vegan Hot Chocolate Cookies (Gooey, Fudgy, Dairy-Free)
Equipment
- 2 Baking Sheet lined
- 1 Parchment Paper for lining sheets
- 2 Mixing Bowl one large, one medium
- 1 Hand mixer or stand mixer
- 1 Cookie scoop (2 tbsp)
- 1 Wire rack
Ingredients
Dry Ingredients
- 1.75 cup all-purpose flour
- 0.5 cup natural cocoa powder or Dutch-process
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp instant espresso powder optional
Wet Ingredients
- 0.5 cup vegan butter softened
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 1 tbsp ground flaxseed for flax egg
- 3 tbsp warm water for flax egg
- 3 tbsp plant milk (unsweetened)
- 2 tsp pure vanilla extract
Add-ins / Topping
- 0.75 cup dairy-free chocolate chips or chunks reserve a small handful for topping
- 1 cup vegan mini marshmallows add mid-bake; plus more to taste
Instructions
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Make the flax egg: Stir 1 tbsp ground flaxseed with 3 tbsp warm water and set aside 5 minutes to gel.
- Whisk the dry ingredients: In a bowl, whisk flour, cocoa, baking powder, baking soda, salt, and espresso powder until evenly combined.
- Cream butter and sugars: In a large bowl, beat vegan butter with brown sugar and granulated sugar for 2 to 3 minutes until fluffy. Beat in the flax egg and vanilla until smooth, then mix in the plant milk.
- Combine wet and dry: Add the dry mixture to the wet and mix on low just until no dry streaks remain. The dough will be thick and glossy.
- Fold in chocolate chips, reserving a small handful for topping.
- Scoop 2 tbsp mounds (about 35–40 g) onto the sheets, spacing 2 inches apart. Bake for 7 minutes until slightly puffed but still soft.
- Quickly press 3 to 4 mini marshmallows and a few extra chocolate chips into each cookie. Return to the oven for 3 to 4 minutes until edges are set and marshmallows just begin to puff and toast. For extra toastiness, broil 15 to 20 seconds, watching closely.
- Cool on the sheet for 10 minutes, then transfer to a rack. Cookies continue to set as they cool.
- Enjoy warm for a hot cocoa vibe, or at room temperature for a chewier bite.
Notes
Why You’ll Love This Vegan Hot Chocolate Cookies
- Classic hot cocoa flavor in a soft, chewy cookie with gooey marshmallow bites.
- Quick to make – ready in about 30 minutes with simple pantry staples.
- Truly vegan and dairy-free, yet rich and satisfying.
- No fussy chill time and easy to freeze for cookie emergencies.
Vegan Hot Chocolate Cookies Ingredients & Substitutions
- All-purpose flour: 1 3/4 cups (220 g). For gluten-free, use a 1:1 baking blend with xanthan gum.
- Natural cocoa powder: 1/2 cup (45 g). Use Dutch-process for a deeper, less tangy chocolate flavor.
- Baking powder: 1/2 tsp and baking soda: 1/2 tsp for lift and spread.
- Fine sea salt: 1/2 tsp to balance sweetness.
- Instant espresso powder: 1 tsp, optional, to amplify chocolate notes. Can omit.
- Vegan butter: 1/2 cup (113 g), softened. Sub softened coconut oil for a slightly firmer cookie.
- Brown sugar: 3/4 cup (150 g) and granulated sugar: 1/4 cup (50 g) for moisture, chew, and crisp edges.
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp warm water. Sub 3 tbsp aquafaba whisked until foamy.
- Plant milk: 3 tbsp (45 ml), any unsweetened milk like oat, almond, or soy.
- Pure vanilla extract: 2 tsp for roundness.
- Dairy-free chocolate chips or chunks: 3/4 cup (130 g). Any dark or semi-sweet vegan chocolate works.
- Vegan mini marshmallows: 1 to 1 1/2 cups. Look for gelatin-free brands that hold shape when baked.
Step-by-Step Instructions to Make Vegan Hot Chocolate Cookies
Step 1: Prep the oven and pans
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment for easy release.
Step 2: Make the flax egg
Stir 1 tbsp ground flax with 3 tbsp warm water and set aside 5 minutes until gelled.
Step 3: Whisk the dry ingredients
In a bowl, whisk flour, cocoa, baking powder, baking soda, salt, and espresso powder until evenly combined.
Step 4: Cream the butter and sugars
In a separate large bowl, beat vegan butter with brown and granulated sugars for 2 to 3 minutes until fluffy. Beat in the flax egg and vanilla until smooth. Mix in plant milk.
Step 5: Combine wet and dry
Add the dry mixture to the wet and mix on low just until no dry streaks remain. The dough will be thick and glossy.
Step 6: Fold in chocolate
Stir in the dairy-free chocolate chips, reserving a small handful for topping.
Step 7: Scoop and bake partway
Scoop 2 tbsp mounds (about 35 to 40 g) onto the sheets, spacing 2 inches apart. Bake for 7 minutes until slightly puffed but still soft.
Step 8: Add marshmallows and finish baking
Quickly press 3 to 4 mini marshmallows and a few extra chocolate chips into each cookie. Return to the oven for 3 to 4 minutes until edges are set and marshmallows just begin to puff and toast. For extra toastiness, broil 15 to 20 seconds, watching closely.
Step 9: Cool to set
Cool on the sheet for 10 minutes, then transfer to a rack. The cookies continue to set as they cool, staying fudgy inside.
Step 10: Enjoy warm
Serve warm for that hot cocoa vibe, or at room temperature for a chewier bite.
Tips for Success
- Measure flour accurately. Fluff, spoon, and level, or use grams for precision.
- Use vegan marshmallows that hold shape. Some brands melt faster – add them mid-bake to prevent disappearing.
- Do not overbake. Pull cookies when edges set and centers look soft for fudgy texture.
- For thicker cookies, chill scooped dough 20 minutes before baking.
- Enhance chocolate flavor with espresso powder or a pinch of instant coffee.
Variations of Vegan Hot Chocolate Cookies
- Peppermint: Add 1/2 tsp peppermint extract and finish with crushed candy canes.
- Mexican Hot Chocolate: Add 1 tsp cinnamon and a tiny pinch of cayenne.
- Mocha: Swap 2 tbsp plant milk with strong brewed coffee.
- Double Chunk: Use chopped dark chocolate bars for dramatic pools.
- Gluten-Free: Use a 1:1 gluten-free baking flour and let the dough rest 10 minutes before baking.
Serving Suggestions: What to Pair with Vegan Hot Chocolate Cookies
- A steamy mug of oat milk hot cocoa or a cinnamon latte.
- Vanilla dairy-free ice cream for cookie sandwiches.
- Fresh berries to cut the richness.
- A sprinkle of flaky sea salt right before serving.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 4 days with a slice of bread to keep softness.
- Freezer – baked: Freeze up to 2 months. Thaw at room temp, then warm at 300°F (150°C) for 3 to 4 minutes.
- Freezer – dough: Scoop onto a tray, freeze solid, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Microwave reheat: 8 to 12 seconds per cookie for melty chocolate.
Memories Made Around the Table
The first time I tested these, we ate them straight off the sheet, hands wrapped around mugs while the marshmallows were still gooey. Every bite felt like a snow day at home.
FAQs
Can I make these gluten-free? Yes. Use a quality 1:1 gluten-free flour with xanthan gum and rest the dough 10 minutes before baking to hydrate.
Can I use coconut oil instead of vegan butter? Yes. Use refined coconut oil for neutral flavor. The cookies will be slightly firmer; do not overbake.
My marshmallows melted away. What happened? Add them mid-bake and avoid baking too long. Some brands melt faster; try a brand labeled for baking.
Can I skip the espresso powder? Absolutely. It simply boosts chocolate flavor and is not required.
What if I only have Dutch-process cocoa? It works beautifully and yields a darker, richer cookie. Keep the leaveners the same.
Final Thoughts
These Vegan Hot Chocolate Cookies deliver everything you love about a cozy cocoa moment in a handheld treat. Bake a batch, share warm, and watch them disappear.