These ultra decadent hot chocolate cookies are like a cup of hot cocoa and filled with molten chocolate and toasted gooey marshmallows! No eggs, and so easy to make!

vegan hot cocoa cookies

Tis the season to pour a cup of vegan hot cocoa after making a quick and delicious batch of these unbelievably decadent hot chocolate cookies to go with!

Because one can never have too much chocolate, I’m thoroughly convinced 🙂

It’s Day 3 of Cookie Week 2022, and I had to include SOME sort of ultra rich and chocolatey cookie for the season!

We already have:

vegan hot chocolate cookies on parchment paper

And now we need something chocolatey for sure. Like my popular vegan double chocolate chip cookies, and vegan chocolate peppermint cookies, these hot cocoa cookies are sure to be a new Christmas Cookie favorite!

These hot cocoa cookies just melt in your mouth with ultra rich and decadent chocolate mixed with gooey marshmallows and a molten yet chewy chocolate cookie center.

And guess what? You don’t even need to chill the cookie dough! These cookies take just 15 minutes to make, start to finish, and are the perfect cookie for your cookie exchange- especially because they don’t even have any eggs nor dairy in them!

bitten hot chocolate cookie

Psst! Check out my round-up of amazing Vegan Christmas Cookies for tons of easy and classic recipes- made eggless and dairy free!

What you need:

Grab your aprons, and lets get baking! Here’s what you need for these deliciously decadent no egg hot chocolate cookies:

  • Flour: To make these gluten-free if needed, I like to use King Arthur Measure-for-Measure gluten-free flour.
  • Cocoa powder: Use a high quality cocoa powder, like Valhrona or Ghiradelli. Cacao powder doesn’t work as well- I notice the cookies don’t spread as much.
  • Sugar and brown sugar: I like to use Florida Crystals sugar because it’s certified vegan (no bone char!) and organic.
  • Vegan butter: The most important part is that your butter is room temperature– not softened, not melted, but room temperature! This helps the sugar emulsify into the butter and create a fluffy and decadent texture in our hot cocoa cookies! 
  • Dairy-free yogurt: I recommend Forager Project cashew milk for an ultra rich texture. Yogurt is a wonderful egg replacement in baking (1/3 cup yogurt = about 1 large egg), and my favorite for cookies!
  • High quality chocolate: We’re not only mixing chocolate chips into our hot chocolate cookies, but also stuffing them with a square of chocolate- YUM! I like a high quality vegan chocolate bar, like Pascha Chocolate or Hu Kitchen.
  • Vegan marshmallows: Dandies is my absolute favorite marshmallow brand! Mini marshmallows are best here, as big marshmallows will puff up too much and overwhelm the cookie dough. My vegan s’mores cookies, however, use big marshmallow halves, and you could go that route, and skip the chocolate filling!
hot cocoa cookies on parchment paper

Making these undetectably vegan hot cocoa cookies is really easy- so easy that you don’t need to chill the cookie dough! In fact, NOT chilling the cookie dough helps these cookies to spread much more easily, especially since they have cocoa powder in them.

Once the cookie dough is made, you’ll immediately scoop the cookie dough, fill it with a square of chocolate, and scoop another piece of cookie dough on top. Roll between your palms, and press a few more marshmallows on top (for good measure 😉 ). 

Then place the cookie dough balls onto your baking sheets, and simply bake the cookies!

How to toast the marshmallows on top:

My favorite part about making these hot cocoa cookies is toasting the marshmallows on top after baking.

I use a culinary kitchen torch, and simply lightly toast the marshmallows, like you would creme brûlée. You can, of course, leave them un-torched. Another trick is to use the broiler for just 1 minute, or else you’ll burn your cookies!

vegan hot chocolate cookies

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Ultra Rich Vegan Hot Cocoa Cookies pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan hot chocolate cookies

Rich & Fudgy Hot Cocoa Cookies (No Eggs!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 10
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These ultra decadent hot chocolate cookies are like a cup of hot cocoa and filled with molten chocolate and toasted gooey marshmallows! No eggs, and so easy to make!


  • 1 1/4 cups (160 g) all purpose flour or gluten free 1-to-1 flour
  • 1/2 cup (50 g) natural cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp espresso powder (optional, but highly recommended)
  • 1/2 cup (115 g) vegan butter, room temperature
  • 1/3 cup (83 g) dairy free yogurt, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp dairy free milk, if needed for mixing batter
  • 3/4 cup vegan chocolate chips
  • 1 cup vegan marshmallows
  • 12 squares of vegan chocolate


  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F and line two baking sheets with parchment paper.
  3. Whisk together the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
  4. Make the cookie dough: In a large bowl, use a hand mixer or a stand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the dairy free yogurt and vanilla extract, and mix again until everything is entirely incorporated. Add in the cocoa mixture to the butter mixture, and use a silicone spatula to  fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed in.
  5. Add in the chocolate chips: Fold in chocolate chips and/or chocolate chunks and marshmallows, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they’re evenly distributed in the dough.
  6. Scoop and shape: Use a small cookie scoop or tablespoon measurement to measure about 1 tbsp of dough and press your thumb into the middle. Place a square of chocolate into the middle, and scoop another 1 tbsp of dough on top. Roll between your palms and place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Press extra marshmallows on top if desired.
  7. Bake the cookies: Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
  8. Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool. You can add additional chocolate chips if you’d like on top. Then toast the marshmallows with a culinary kitchen torch if desired.
  9. Enjoy! 
  10. Storage: store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Gluten free: I recommend King Arthur Measure for Measure Flour for gluten free cookies.

Refined Sugar Free: swap in coconut sugar for both the brown sugar and granulated sugar for refined sugar free.

Cocoa powder: please use all natural cocoa powder over both Dutch-processed and cacao powder. See blog post for more notes on that!


Please read through the blog post for any additional tips!