Today I’m sharing a special holiday cookie recipe that’s vegan friendly and kid approved. I recently served these Hot Cocoa Crinkle Cookies as part of an all vegan spread at a kindergarten classroom holiday party, and they received such rave reviews from both parents and kids alike that I couldn’t not share the recipe. Think of it as my little Christmas gift to you 🙂
These hot cocoa crinkle cookies are rich with chocolatey goodness and maintain an incredibly soft and chewy texture even days after baking them. I know because some of the leftovers came home with me and I marveled at their moistness several days later. If you like a cakey, brownie-like consistency to your cookie then these are the ones for you.
I think the secret is in the applesauce- that can be our little secret. But the best part has to be those adorable teeny, tiny marshmallows that puff up as they bake and add a gooey, toasted element to an already dynamite cookie. Side note: you can find vegan marshmallows (I think I bought them at Whole Foods and I also linked some that you can buy on Amazon below ), but if you’re not too strict on that type of thing just use the regular variety.
Serve these Hot Cocoa Crinkle Cookies warm straight from the oven with a steaming mug of cocoa for the perfect wintertime treat. And don’t skimp on the marshmallows in that cocoa, because there is no such thing as too many marshmallows.
Vegan Hot Cocoa Crinkle Cookies
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup dutch-process cocoa powder
- 2 cups sugar
- ½ cup vegetable oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows for garnish
In a small bowl whisk together flour, salt, and baking powder. Set aside.
In a medium bowl or electric stand mixer combine cocoa powder, sugar, vegetable oil, applesauce and vanilla extract until well blended.
Add dry ingredients to wet ingredients and mix until just combined. Gently knead into a ball of dough and wrap in plastic wrap. Chill for at least 2 hours.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Bake for about 9 minutes, then remove cookies from oven and carefully press a few mini marshmallows into each cookie. Continue to bake for another 3-4 minutes or until marshmallows begin to puff and turn golden brown (cookies will look slightly under baked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.