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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!