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These gluten free and vegan hot cocoa cookies are made with cocoa powder, chocolate chips and gooey marshmallows. They taste like a mug of hot cocoa in cookie form! They are both gluten free and vegan so everyone can enjoy them!

These cookies are such a fun winter treat to make. The sweet marshmallows combined with the rich chocolate from the cocoa powder and chocolate chips is a flavor combination that is unmatched. You will find that this is a chocolate treat that will be requested often!

If you are looking for more dessert recipes, try my: Dark Chocolate Orange Gluten Free Graham Crackers, Gluten Free Dairy Free White Chocolate Peppermint Pretzels, and White Chocolate Macadamia Nut Cranberry Cookies.

Why You’ll Love This Recipe?

It is easy. You can make this cookie dough in a matter of minutes. After allowing the dough to chill in the refrigerator for 30 minutes, it takes just 12 minutes in the oven before they are ready to eat.
The chocolate. With both cocoa powder and chocolate chips mixed, these cookies are extra chocolatey. They are the perfect cookie for any chocolate lover!
Kid friendly. Not only will kids be super excited to eat a chocolate cookie with melty marshmallows, but they will also be able to help you prepare these. There are no special skills required to make these cookies, which makes this a great recipe to get kids involved in the kitchen!

Ingredients

Here are notes about the ingredients needed to make these gluten free hot cocoa cookies. All of these ingredients can be found at your local grocery store or an online retailer.

Butter: Use unsalted vegan butter. I prefer to use Miyoko’s Creamery butter.
Sugar: You will use pure cane sugar and coconut sugar.
Milk: Use dairy free milk.
Flour: Use gluten free flour.
Cocoa powder
Baking soda
Sea salt
Chocolate chips: Use dairy free chocolate chips.
Marshmallows: I prefer to use miniature Dandie’s vegan marshmallows.

Here are some of my favorite products for these cookies:

Miyoko's Unsalted Plant Milk Butter

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Dandies Mini Marshmallows

Gluten Free and Vegan Hot Cocoa Cookies Dough in a white bowl.

Step-By-Step Instructions

Here is how to make this cookie recipe.

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, add the butter and sugars. Using a hand mixer, mix the ingredients together for 1-2 minutes.

Step 3: Add the milk to the bowl and continue to mix until combined.

Step 4: In a separate medium sized bowl, combine the dry ingredients (flour, cocoa powder, baking soda, and salt.) Stir with a whisk to combine.

Step 5: Add the flour mixture to the butter mixture and mix until combined. The dough will be sticky!

Step 6: Fold in the chocolate chips and most of your marshmallows. Reserve a few marshmallow pieces for the tops.

Step 7: Chill the dough in the refrigerator for 30 minutes.

Step 8: Place heaping tablespoonfuls of dough onto your lined baking sheet, leaving about 2 inches between each.

Step 9: Gently push remaining marshmallow pieces into the tops of the dough balls.

Step 10: Bake in the preheated oven for 12 minutes. Remove them from the oven and allow them to cool for 3-4 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Gluten Free and Vegan Hot Cocoa Cookies on a cooling rack.

Expert Tips

Be sure your butter is softened, but not melted. The dough will not come together as nicely if the butter is melted.
Cut your miniature marshmallows to make them even smaller pieces.
Chill the dough for at least 30 minutes. This helps the cookies not spread while baking.
When you remove the cookies from the oven, they may seem a bit undercooked. Don’t worry, they will continue to cook as they cool and they are best when they are a bit chewy!

Variations

You can use brown sugar in place of the coconut sugar.
For a little hint of peppermint, add ⅛ teaspoon peppermint extract!
Sprinkle crushed up candy canes on top before you bake them for an extra peppermint crunch.

Serving Suggestions

Serve this as a chocolate treat as a dessert or snack during the holidays and winter months when hot cocoa is on everyone’s mind! These make a great addition to a cookie tray for a holiday party, too!

Gluten Free and Vegan Hot Cocoa Cookies on a white plate.

Frequently Asked Questions

Can I make these with gluten and dairy products?

Yes. If dietary restrictions are not an issue, you can make these using regular butter, all purpose flour, and milk. They will turn out equally as good!

Can I make these bigger?

Yes. You can make them bigger than a heaping tablespoonful. If you choose to do so, I would be sure to extend the baking time a bit, watching closely so you don’t over bake them.

What can I do with leftovers?

Store completely cooled leftovers in an airtight container, or zip top bag, in the refrigerator or on the counter for up to 5 days. You could also store them in the freezer for up to 3 months.

More Easy Dessert Recipes

Chocolate Cherry Energy Bites: Raw cashews, sunflower seed butter, dried cherries, dates, unsweetened cocoa powder, old fashioned oats, and a little bit of dairy free plant milk.

Tahini Chocolate Chip Ice Cream Sandwiches: Gluten free, dairy free, nut free, slightly caramel tasting and perfectly chewy cookies stuffed with dairy free ice cream.
Gluten Free Pumpkin Muffins with Dairy Free Icing: These gluten free, dairy free and vegan pumpkin muffins are scrumptious by themselves or smothered with icing.

If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!

Many Hugs,

Cathleen

cookies, vegan, gluten free, hot cocoa, dessert, snack, holiday

desserts

Yield: 16

Author: Cathleen Crobons