These amazing brownie-like Flourless Hot Chocolate Cookies with mint chocolate chunks and marshmallows are easy to make with just 9 ingredients in under 20 minutes! Vegan + Gluten Free.
Is there anything better than a cozy cup of hot chocolate on a chilly night? I think not. I mean, unless it’s a double chocolate cookie that tastes like hot chocolate… with puddles of mint chocolate stuffed with melt-y marshmallows. Yup, I went there.
These flourless double chocolate cookies are perfectly fudgy on the inside with a slightly crisp outside with hints of mint chocolate- and the best part is the marshmallows that melt down and get toasted. Think part brownie, part cookie, part hot chocolate… part s’more?.. obviously without the graham crackers. Its kinda an amazing combination, please do give these a try 😊
Ingredients in Flourless Peppermint Hot Chocolate Brownie Cookies
These cookies are slightly adapted from my Vegan Snickerdoodle Cookies where the base is made from a nut butter (in this case, almond butter) and aquafaba. I have been LOVING using aquafaba as an egg replacement in cookies- and if you don’t yet know what aquafaba is, it’s basically just the liquid from canned chickpeas. It creates the perfect soft and chewy texture while the almond butter creates the perfect crispy edges.
In addition, we’re using cocoa powder (duh), oat flour and baking soda for structure. Oh, and these cookies are sweetened with coconut sugar keeping these cookies mostly refined sugar free! Don’t forget the vegan marshmallows and (*mint*) dark chocolate chunks to make them a solid 10/10 cookie. I mean, you could use regular dark chocolate but I love me a nice cup of peppermint hot cocoa.
How to Make Flourless Peppermint Hot Chocolate Cookies
Not only are these flourless chocolate cookies just 9 ingredients, they’re also made in just 1 bowl and are so easy to make!
- Whisk the wet ingredients together until smooth.
- Mix in the dry ingredients.
- Fold in the vegan marshmallows and chocolate chunks.
- Roll into balls and bake for 10-12 minutes.
Don’t forget to let them cool on the hot baking sheet (which helps further bake them) and also on the wire rack (to let them set)
Can I Make These Chocolate Cookies in Advance?
Yes! Which is super helpful during the busy holiday season. These chocolate cookies are best kept in an air tight container at room temperature for up to 5 days. Or, you can freeze them for up to 1 month! Just let them thaw at room temp before eating.
To keep them longer, you can also store the unbaked cookie dough (rolled into portions) in an air tight container in the fridge for up to 4 days or in the freezer for up to 3 months. When ready, let them sit at room temperature while the oven is pre-heating and bake as directed.
Helpful Equipment to Make Flourless Chocolate Cookies
- Food Scale: As always, I recommend weighing out your ingredients to achieve the best texture of these chocolate cookies.
- Cookie Scoop: To keep the size of the cookies consistent.
- Parchment Paper / Silicon Baking Mat: For easy clean up and to prevent over burning the bottom.
- Cookie Baking Tray: Preferably a mid-tone coloured baking tray for even baking.
- Wire Cooling Rack: DO let these cookies cool completely on a wire rack or they are almost too fudg-y.
So now that you’ve got your weekend plans in place…. 😉
More Vegan Holiday Cookies to Love!
- The Best Vegan Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Vegan Ginger Molasses Cookies
- Vegan Snickerdoodles
- Healthy Vegan Chocolate Chip Cookies
- Vegan Snowball Cookies
- Salted Pretzel Chocolate Chip Chickpea Cookies
If you recreate this Flourless Peppermint Hot Chocolate Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Print
Flourless Peppermint Hot Chocolate Cookies
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Description
These amazing brownie-like Flourless Hot Chocolate Cookies with mint chocolate chunks and marshmallows are easy to make with just 9 ingredients in under 20 minutes! Vegan + Gluten Free.
Ingredients
- 1 cup almond butter (250g // I used homemade chocolate almond butter but any runny nut butter will work)
- 1/2 cup aquafaba (120g // brine from unsalted canned chickpeas)
- 1/2 cup coconut sugar (100g)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract, optional for stronger peppermint flavour
- 1/3 cup cocoa powder (40g)
- 2 tbsp oat flour (30g)
- 1/2 tsp baking soda (2.5g)
- 1/4 tsp salt
- 1/3 cup vegan marshmallows (40g)
- 1/3 cup mint dark chocolate, chopped (60g)
Instructions
- Pre-heat oven to 350 F (180 C).
- Into a mixing bowl add in the almond butter, aquafaba, coconut sugar, vanilla and peppermint extract (if using), and stir until combined.
- Add in the cocoa powder, oat flour, baking soda and salt, and mix to combine.
- Fold in the vegan marshmallows and chopped dark chocolate.
- Using a medium cookie scooper, portion 16 cookies (around 40g each), roll them into balls and flatten them slightly with the palm of your hand or fingers. Bake in the oven for 10-12 minutes rotating the tray half way. Let them cool on the baking tray for 5 minutes, then transfer to a wire rack to and cool completely before eating.
- Store leftovers in an airtight container for 4-5 days at room temperature or freeze for up to 1 month.
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Oven
- Cuisine: vegan, guten free
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 9.5g
- Sodium: 90mg
- Fat: 10.7g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 15.4g
- Fiber: 2.7g
- Protein: 4.3g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Fantastic! My almond butter was a little too loose so I just added more cocoa powder and flour and it worked great! What a good idea- thanks Lisa!
Hi Amanda!
I’m so glad you enjoyed, thank you so much!