Dairy Free Hot Chocolate Cookies
Enjoy the cozy comfort of a winter classic in cookie form. These rich treats are a crowd-pleasing choice for any occasion.
Equipment
- hand mixer
- kitchen scissors
Ingredients
For the Cookies
- 1/2 cup Dairy Free Butter, Softened
- 3/4 cup Light Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tbsp Unsweetened Oat Milk
- 1 tsp Vanilla Extract
- 1 1/4 cups All Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Dairy Free Chocolate Chips
- 8 Large Marshmallows
For the Drizzle
- 1/2 cup Dairy Free Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
- In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until fluffy. Beat in the egg, oat milk and vanilla until smooth.
- Add the dry ingredients and mix on low speed until a thick dough forms, then fold in the chocolate chips. Cover and chill for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Use kitchen scissors to snip each marshmallow in half, then roll the dough into 2 tablespoon balls and place them 3 inches apart.
- Bake for 8 minutes, then remove the pan and gently press a marshmallow half, cut side down, onto the center of each cookie. Return to the oven for 2-3 minutes, just until the marshmallows puff and soften. Let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack.
- For the drizzle, microwave the chocolate chips with the coconut oil in 30-second bursts, stirring between each, until smooth. Drizzle over the cooled cookies and let the chocolate set for 20 minutes.
Nutrition
Serving: 1servingCalories: 222kcalCarbohydrates: 31gProtein: 2gFat: 10g