Vegan Hot Chocolate Cookies

Vegan, Nut Free

Yield: 20 cookies

Prep Time: 20 minutes

Total Time: 12 hours 30 minutes 



  • 2 c. all purpose flour

  • 1 t. Baking powder

  • ½ t. Baking soda

  • 1 t. Salt

  • ½ c. sugar

  • ½ brown sugar

  • ½ c. + 2 Tb. oil

  • 6 Tb. water

  • 1 t. Vanilla

  • ½ t. Espresso powder (optional)

  • 60 mini vegan marshmallows

  • 4-6 Tb. Lekkco



  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt then set aside.

  2. In a large mixing bowl, whisk together the sugars, oil, water, vanilla, and espresso powder until combined. Add the dry mix and mix until just combined, do not overmix. Cover and refrigerate for 12 hours.

  3. Line a baking sheet with parchment paper and set aside. Scoop out about 1 ½ tablespoons of dough, flatten, and enclose 3 marshmallows into the dough. Repeat until all the dough is used. Freeze the dough balls for 10 minutes and preheat the oven to 350F. 

  4. Set the dough 2 inches apart in the baking sheet and bake for 8-10 minutes or until golden brown. Microwave the Lekkco for 10 seconds and drizzle onto the cookies. Let cool enough to handle, serve and enjoy!