Description
These Vegan Hot Cocoa Crinkle Cookies are a delightful treat that combines rich dutch-process cocoa with the chewy texture of mini marshmallows, perfect for a cozy snack or dessert. Made without eggs or dairy, these cookies are moist and fudgy with a crinkled top, embodying the warm flavors of hot cocoa in cookie form.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup dutch-process cocoa powder
- 2 cups sugar
Wet Ingredients
- ½ cup vegetable oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
Garnish
- ½ cup mini marshmallows (for garnish)
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and dutch-process cocoa powder to combine and set aside.
- Combine Wet Ingredients: In a medium bowl or using an electric stand mixer, mix together the sugar, vegetable oil, applesauce, and vanilla extract until the mixture is well blended and smooth.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Then gently knead the mixture into a ball of dough, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the chilled dough into small balls, about a tablespoon each, and place them spaced evenly on the prepared sheets.
- Shape and First Bake: Lightly press down on the tops of the dough balls to slightly flatten them. Bake for about 9 minutes, then carefully remove the trays from the oven.
- Add Marshmallows and Continue Baking: Press a few mini marshmallows into the center of each partially baked cookie. Return the cookies to the oven and bake for another 3 to 4 minutes, until the marshmallows puff up and turn golden brown. Note that the cookies will still look slightly underbaked.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough for at least 2 hours is crucial for the texture and to make rolling easier.
- Use dutch-process cocoa powder for a richer chocolate flavor and the characteristic deep color.
- If mini marshmallows are not vegan, substitute with vegan marshmallows or omit the garnish.
- Cookies may appear slightly underbaked when done; this helps retain a soft, fudgy center.
- Store these cookies in an airtight container at room temperature for up to 5 days.
