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Vegan Hot Cocoa Crinkle Cookies

These chocolatey hot cocoa crinkle cookies with a toasted marshmallow topping are vegan and absolutely delicious- perfect to make during the holiday season.

Course Dessert, Snack
Cuisine American
Keyword chocolate crinkle cookies, crinkle chocolate cookies, vegan crinkle cookies
Prep Time 5 minutes
Cook Time 13 minutes
Chilling 2 hours
Total Time 18 minutes
Servings 3 dozen cookies
Calories 100 kcal
Author Denisse

Ingredients

  • 2 cups all-purpose flour
  • 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

Instructions

  1. In a small bowl whisk together flour, salt, and baking powder. Set aside.
  2. In a medium bowl or electric stand mixer combine cocoa powder, sugar, vegetable oil, applesauce, and vanilla extract until well blended.
  3. 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.
  4. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Roll the dough by the tablespoon into small balls.

  5. Place the cookies on the prepared sheets and press lightly down on the tops to flatten out the cookies slightly. 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). 

  6. Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

Recipe Notes

  • 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.
  • If you want to make the cookie dough ahead of time, remember that it might turn pretty solid after a long time in the fridge. Make sure you take it out of the fridge about 30 minutes before baking so that it becomes malleable again. 
  • Store these in a cookie tin or an airtight container at room temperature.