I turned your favourite holiday drink into a cookie! These peppermint hot chocolate cookies have a pond of melted chocolate and are topped with a toasty marshmallow.
Peppermint and chocolate are a classic Christmas pairing, so naturally I had to make these hot chocolate cookies for the finale week of The Great Vegan Bake-Off. If you’re looking for a unique cookie to bring to your holiday cookie swap, look no further!
I added a bit of cocoa powder and a splash of peppermint extract to my favourite cookie dough recipe, then pressed an entire chocolate truffle into each dough ball before sticking it in the oven; I wanted to make sure I delivered on the hot chocolate part of the name. In the same way that no cup of hot chocolate is complete without a gooey marshmallow, I topped each cookie with half a vegan marshie. The marshmallows puffed up like crazy in the oven and collapsed the second the cookies started cooling. My friends really liked the crunchiness of the cooled marshmallows, but I think these peppermint hot chocolate cookies are best enjoyed warm, when the chocolate and marshmallow are molten. To reheat, simply stick ’em in the microwave for about 20 seconds.
- 1 tbsp ground chia seeds + 3 tbsp water
- ⅔ cup vegan margarine
- ⅓ cup coconut sugar
- ⅓ cup organic cane sugar
- ½ tsp pure peppermint extract
- ¼ tsp sea salt
- 2 cups oat flour
- ⅓ cup cocoa powder
- 1 tsp ground espresso
- 1 tsp baking soda
- 20 vegan chocolate truffles
- 10 large vegan marshmallows*, halved
- Preheat oven to 350°F and line a large cookie sheet with parchment paper.
- Mix the ground chia seeds with water and let it gel up. This will be the 'chia egg'
- In a stand mixer fitted with a paddle attachment, beat the margarine with the sugars until light and fluffy.
- Add the chia egg and peppermint extract to the mixing bowl and beat until combined.
- Add the salt, oat flour, cocoa powder, espresso, and baking soda and mix until a dough forms.
- Use a cookie scoop to divide dough into 20 portions. Arrange dough balls 2 inches apart on prepared cookie sheet.
- Press a chocolate truffle into the middle of each dough ball and top with half a marshmallow.
- Bake for 15 minutes or until marshmallow is golden brown.
- Cool for at least 10 minutes before eating to allow cookies to set.
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