These dairy free hot chocolate cookies are delicious, easy to make, and healthy! They're the perfect healthy Christmas treats. Everyone loves a good hot cocoa cookie!
Today's hot chocolate cookie recipe is all about those times when you're craving a cup of vegan hot chocolate, but also a cookie. Those times when chocolate is all you can think about. When I saw a traditional version of these hot cocoa cookies, I knew I had to make my own version. And you know…give them a little SQ magic to make them healthy, gluten-free, and vegan. And that's exactly what we did!
Why You'll Love these Dairy Free Hot Chocolate Cookies
- Ready in one bowl. Which means they're easy to make and easy to cleanup afterwards!
- Double the chocolate. The dough is chocolate and then there's chocolate chips too.
- Use a wholesome blend of flours. This not only makes them gluten-free, but it works some nutrition into these hot chocolate cookies.
- Have a soft, chewy texture. Exactly what you want in a cookie recipe!
What You'll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sorghum flour – A light and healthy gluten-free flour, I love the texture it brings!
- Quinoa flour – I'm sure there's no surprise that I've snuck in some quinoa flour as well – hello extra protein!
- Cacao powder – You can really use any type of cocoa powder you want – I love raw cacao because it has more nutritional benefits and it's a bit mellower in flavor
- Vegan butter – Since these are cookies after all, I decided to use traditional vegan butter. I love the flavor and texture it adds!
- Coconut sugar + maple syrup – My two favorite sweeteners combined to make one perfect refined sugar-free treat!
- Egg – I haven't actually tested these cookies vegan, but I think with a flax egg, you'd be fine!
- Mix-ins – And then of course we have our dark chocolate chips and mini marshmallows to finish it off!
How to Make Hot Chocolate Cookies
- Mix the dry ingredients. Whisk the flours, cocoa powder, and other dry ingredients (minus the sugar) in a mixing bowl.
- Mix the wet ingredients. Beat the butter and sugar until fluffy, then beat in the remaining wet ingredients.
- Finish the dough. Add half of the dry ingredients to the wet ingredients and beat to combine. Add the rest of the dry ingredients, then fold in the chocolate chips and marshmallows.
- Form the cookies. Scoop the dough onto a parchment-lined baking sheet. If you'd like, use the palm of your hand to flatten them.
- Bake. Place the pan in the oven and bake at 350ºF for 12 minutes. Cool on a wire rack for 5 to 10 minutes before serving.
How to Store
- Room temperature: Gluten-free baked goods tend to dry out rather quickly and these hot chocolate cookies are no exception. I think they're good for about a day or two, but I would freeze any extras beyond that point. If you do end up leaving them out too long, you can salvage them by quickly popping them in the microwave for 15 – 20 seconds. They'll turn all nice and gooey again!
- Freezer: You can freeze these cookies after baking for up to 2 months, or freeze the dough. I suggest freezing your cookie dough in scoops and then baking them up. You can bake from frozen, by using a lower temp (325ºF) and baking them for 2 – 3 minutes longer. Or you could let your dough thaw and then bake them as normal.
More Healthy Christmas Treats to try
Vegan Hot Chocolate Cookies
These vegan hot chocolate cookies are delicious, easy to make, and healthy! They're the perfect healthy Christmas treats. Everyone loves a good hot cocoa cookie!
Ingredients
- 3/4 cup sorghum flour
- 1/2 cup quinoa flour
- 1/2 cup cacao powder
- 2 tablespoons tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup vegan butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tablespoon nut/seed butter of choice I like tahini
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together the flours, cocoa powder, and other dry ingredients (minus the sugar) in a medium mixing bowl and set aside.
- Beat together the butter and sugar until fluffy. Beat in remaining wet ingredients.
- Add half of the dry ingredients into the wet ingredients and beat together until combined. Add in the rest of the dry ingredients and continue to mix until you have a thick, cookie-like dough. Fold in the chocolate chips and marshmallows.
- Scoop the dough onto the baking sheet and gently flatten with your hands (this is optional, but make the cookies more uniform in shape).
- Bake in the center of a warm oven for 12 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.
- Cool on a wire rack for 5 – 10 minutes and enjoy!
- Dunk these babies in a glass of almond milk (or regular milk if you so choose) and relish in the chocolatey goodness that you just created.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 184mg | Potassium: 130mg | Fiber: 2g | Sugar: 11g | Vitamin A: 222IU | Calcium: 35mg | Iron: 1mg
