Healthy Hot Cocoa Cookies with Marshmallows
Fudgy cocoa cookies made with almond butter and coconut sugar, studded with chocolate chips and mini marshmallows. These require minimal mixing and come together quickly. The marshmallows and chocolate chips partially sink into the batter but are pressed on top before baking for visual appeal and extra richness.
Ingredients
- 1 egg
- 1 cup coconut sugarbrown sugar1:1Full guide →
- 1 cup almond butter, runny, cold
- 1 tsp vanilla
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ cup chocolate chipscocoa nibs1:1Full guide →
- ½ cup mini marshmallows
Instructions
- 1
Mix together egg, coconut sugar, almond butter, and vanilla until combined.
- 2
Stir in cocoa powder and baking soda until the mixture becomes thick.
- 3
Add chocolate chips and mini marshmallows, pressing extra ones onto the surface of each cookie for appearance.
- 4
If dough is warm, chill for 30 minutes to prevent spreading during baking.
- 5
Roll dough into balls and flatten slightly.
- 6
Bake at 350 degrees for 12 to 14 minutes.
- 7
Cool completely on the pan before removing.
Tips
Press extra marshmallows and chocolate chips onto the surface of each cookie before baking for a loaded appearance.
Chill dough if almond butter was warm to prevent excessive spreading during baking.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be refrigerated up to 24 hours before baking. Form and bake directly from cold dough if needed.
Serve at room temperature with milk or hot cocoa.
Common Mistakes
Do not skip chilling warm dough to avoid cookies spreading too thin during baking.
Cool cookies completely on the pan before removing to avoid breakage.