With only one more week until Christmas, now is the time to finish your holiday baking. And if you’re like me, you need a recipe that is quick, easy, and of course, delicious. These hot chocolate cookies from Evive are easy to make and accommodate dietary restrictions. Whether you are in a pinch for what to bring to the party, want to add additional treats to your holiday lineup, or perhaps are looking for what to leave out for Santa, give these yummy cookies a try.
¾ cup coconut oil, melted
¾ cup coconut sugar
¾ cup cane sugar
1 teaspoon vanilla
1 Azteque wheel, defrosted
2 cups gluten-free flour
½ cup cacao powder
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon baking powder
1 cup mini vegan marshmallows
½–¾ cup vegan chocolate chips
In a large bowl, combine the coconut oil, coconut sugar, cane sugar, and vanilla. Add the softened Azteque cubes and mix well.
In a separate bowl, combine the flour, cacao powder, baking soda, sea salt, and baking powder.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the mini marshmallows and chocolate chips.
Place the dough in the fridge to chill for 10 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Using a cookie scooper, separate the dough into 36 balls. Roll the cookie dough balls and gently flatten them before placing them on the baking sheet. Approximately 8–12 will fit on each tray.
Bake for 10 minutes or until the outside is firm and the centre is still soft. Remove from oven and let sit on the tray for a few minutes before transferring to a cooling rack. The cookies will continue to firm up as they cool.