Are these Hot Chocolate Cookies gluten-free?

Yes, this recipe uses 1 1/4 cups of gluten-free baking flour, making them suitable for those avoiding gluten.

Can I use a different nut butter instead of almond butter?

The recipe specifies 1/2 cup of almond butter, which contributes to the cookies' texture and flavor. Substituting may alter the outcome.

How do the marshmallows not burn during baking?

The mini marshmallows are pressed into the center of the dough and completely covered, protecting them from direct heat and allowing them to melt inside.

Can I prepare the dough ahead of time?

While the recipe doesn't explicitly state, this type of cookie dough can typically be refrigerated for up to 2 days. Allow it to come to room temperature slightly before rolling and shaping.

How should I store leftover Hot Chocolate Cookies?

Once cooled, store these cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness.

7 years ago

Hot Chocolate Cookies
[Vegan]

KC By: Kat Condon

Author Bio

Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness... Read More

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Close-up of freshly baked vegan Hot Chocolate Cookies, showing a melted mini marshmallow center and dairy-free chocolate chips, on a parchment-lined baking sheet.

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Discover more recipes with these ingredients

Hot Chocolate Cookies [Vegan]

Dairy Free

These thick Hot Chocolate Cookies are stuffed with gooey marshmallows and melted chocolate to create a delicious gluten-free cookie! Made without any eggs, dairy, or butter, these cookies are also easily made vegan.

Ingredients You Need for Hot Chocolate Cookies [Vegan]

1 1/4 cup Gluten-Free Baking Flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup almond butter
1/3 cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
3 tablespoons mini chocolate chips, dairy-free
1/4 cup mini marshmallows

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How to Prepare Hot Chocolate Cookies [Vegan]

Preheat oven to 350°F degrees. Line a baking sheet with parchment paper.
In a bowl, beat together almond butter, maple syrup, coconut oil and vanilla. Add baking flour, cocoa powder, baking powder and salt. Mix until just combined. Stir in chocolate chips.
Using roughly two tablespoons of dough at a time, roll into a ball and press two mini marshmallows into the center, rolling dough to completely cover them. Flatten dough slightly between your two hands, then place on baking sheet. Repeat with remaining dough.
Bake cookies for 10 minutes. Remove from oven and let cool for 5 minutes before eating!