These brownie-like, flourless hot chocolate cookies studded with mint chocolate chunks and gooey marshmallows are vegan, gluten-free, and made with just nine ingredients in under 20 minutes.
A warm cup of hot chocolate on a cold evening is hard to beat—but what about a double chocolate cookie that tastes like hot cocoa, with pockets of mint chocolate and melted marshmallow? These flourless peppermint hot chocolate cookies deliver that cozy flavor in cookie form: fudgy inside, lightly crisp outside, with toasted marshmallow bits and refreshing mint chocolate throughout. They’re part brownie, part cookie, part hot chocolate, and totally irresistible.
Ingredients in Flourless Peppermint Hot Chocolate Brownie Cookies
This recipe builds on a nut-butter-and-aquafaba base (aquafaba is the liquid from a can of chickpeas) for a soft, chewy texture without eggs or flour. Almond butter gives the cookies structure and crisp edges, while aquafaba helps bind and tenderize the dough. Cocoa powder creates that deep chocolate flavor and oat flour plus a touch of baking soda provide just enough structure. Coconut sugar keeps the recipe free of refined sugar, and vegan marshmallows with mint dark chocolate chunks finish these cookies off perfectly.
How to Make Flourless Peppermint Hot Chocolate Cookies
These cookies are simple: nine ingredients, one bowl, and minimal hands-on time.
- Preheat the oven to 350°F (180°C).
- Whisk the wet ingredients together until smooth.
- Stir in the dry ingredients until combined.
- Fold in chopped dark chocolate and vegan marshmallows.
- Portion, shape, and bake for 10–12 minutes until the edges are set.
Let the cookies cool on the hot baking tray for a few minutes to finish baking, then transfer them to a wire rack to fully set before serving.
Make-Ahead and Storage
These cookies store well. Keep baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month—thaw at room temperature before eating. You can also portion the dough into balls and refrigerate for up to 4 days or freeze for up to 3 months; bake straight from chilled or slightly thawed according to the recipe timing.
Helpful Equipment
- Food scale — for consistent measurements and best texture.
- Cookie scoop — to portion evenly for uniform cookies.
- Parchment paper or silicone baking mat — prevents sticking and helps even baking.
- Mid-tone baking tray — promotes balanced browning.
- Wire cooling rack — allow cookies to cool completely for best texture.
Now that you have the plan, it’s time to bake—and enjoy a warm, chewy cookie that tastes like a mug of peppermint hot chocolate.
More Vegan Holiday Cookies to Love
- The Best Vegan Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Vegan Ginger Molasses Cookies
- Vegan Snickerdoodles
- Healthy Vegan Chocolate Chip Cookies
- Vegan Snowball Cookies
- Salted Pretzel Chocolate Chip Chickpea Cookies
If you make these Flourless Peppermint Hot Chocolate Cookies, please leave a comment and rating to share your experience—or tag the creator on Instagram. Seeing your recreations is one of the best parts of sharing recipes.
Hungry for more? Subscribe to the newsletter and follow the creator on social platforms for more plant-based recipes and seasonal treats.
Flourless Peppermint Hot Chocolate Cookies
- Author: Lisa Kitahara
- Total Time: 20 minutes
- Yield: 16 cookies
Description
These brownie-like, flourless hot chocolate cookies with mint chocolate chunks and marshmallows are quick to make, vegan, and gluten-free.
Ingredients
- 1 cup almond butter (about 250 g) — any runny nut butter will work
- 1/2 cup aquafaba (about 120 g) — liquid from unsalted canned chickpeas
- 1/2 cup coconut sugar (about 100 g)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (optional, for a stronger mint flavor)
- 1/3 cup cocoa powder (about 40 g)
- 2 tbsp oat flour (about 30 g)
- 1/2 tsp baking soda (about 2.5 g)
- 1/4 tsp salt
- 1/3 cup vegan marshmallows (about 40 g)
- 1/3 cup mint dark chocolate, chopped (about 60 g)
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the almond butter, aquafaba, coconut sugar, vanilla, and peppermint extract (if using). Stir until smooth and well blended.
- Add the cocoa powder, oat flour, baking soda, and salt, mixing until combined and uniform.
- Fold in the vegan marshmallows and chopped mint dark chocolate.
- Use a medium cookie scoop to portion into 16 balls (about 40 g each). Roll and slightly flatten each ball, place on a prepared baking tray, and bake 10–12 minutes, rotating the tray halfway through. Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
- Store baked cookies in an airtight container at room temperature for 4–5 days or freeze for up to 1 month.
Notes
Nutritional information is an estimate calculated with an online tool and should be used as a general guideline only.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Oven
- Cuisine: Vegan, Gluten free
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 9.5 g
- Sodium: 90 mg
- Fat: 10.7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15.4 g
- Fiber: 2.7 g
- Protein: 4.3 g
- Cholesterol: 0 mg
SAVE IT FOR LATER! ↓
Note: This site participates in affiliate programs. Purchases through affiliate links may earn a small commission at no extra cost to you, which helps support continued recipe development.