Hot Chocolate Cookie Cups (vegan & gluten free)
These vegan and gluten-free Hot Chocolate Cookie Cups are a festive holiday dessert filled with rich chocolate ganache and topped with mini marshmallows.
The holidays are just around the corner, and these Vegan Hot Chocolate Cookie Cups are the perfect festive treat!
With a delicious chocolate cookie base, rich chocolate ganache filling, and topped with mini marshmallows, they’re a fun and indulgent dessert for any holiday gathering.
Best of all, they’re vegan, gluten-free, refined sugar-free, and oil-free, so everyone can enjoy them.
Hot chocolate was my favorite as a kid, and like any other kid, I would pour a whole bunch of mini marshmallows on top. Anyone else?
If you loved hot chocolate as a kid (who didn’t?), these cookie cups are sure to bring back some fond memories. They’re like a cup of hot chocolate, but in cookie form. They’re a great option for baking with kids, and they’re guaranteed to be kid-approved!
If you like the look of these hot chocolate cookie cups, you’ll definitely like my Chocolate Peppermint Cookie Cups!
Why You’ll Love These Hot Chocolate Cookie Cups
- Better-for-you ingredients – no dairy, gluten, eggs, refined sugar, or oil, making these allergen-friendly.
- Kid-friendly – A fun baking project for children that results in a tasty treat everyone will love.
- Perfect for gifting – These cookie cups make a thoughtful and festive gift for friends and family.
- Stunning presentation – perfect for the holidays. These will be a showstopper at any gathering!
Ingredients for Vegan Hot Chocolate Cookie Cups
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – creates a soft, melt-in-your-mouth texture.
- Oat Flour – make your own oat flour by blending up rolled oats or quick oats. You can also buy oat flour at the store. If you’re gluten-free, make sure to use certified gluten-free oats.
- Cocoa Powder – adds rich chocolate flavor.
- Applesauce – an oil-free substitute to keep the cookie cups moist.
- Maple Syrup – adds natural sweetness.
- Vanilla Extract – enhances the chocolate flavor
- Salt – just a pinch to bring out all the flavors.
- Vegan Chocolate Chips – I always use the brand Hu Chocolate.
- Non-Dairy Milk – to make the chocolate ganache for the filling. Any non-dairy milk will work. I typically use soy milk.
- Vegan Mini Marshmallows – I like to use Dandie’s vegan mini marshmallows.
How To Make Mini Hot Chocolate Cookie Cups
- Preheat the oven to 350°F.
- Mix together the dry ingredients (almond flour, oat flour, cocoa powder, salt), then stir in wet ingredients (applesauce, maple syrup, vanilla extract) until a sticky dough forms.
- Shape and Bake. Press dough into silicone muffin molds or greased mini muffin pan, creating a cup shape. Bake 20-25 minutes, then cool completely.
- Fill and Serve. Melt vegan chocolate chips with non-dairy milk to make ganache, fill cups, top with mini marshmallows, and enjoy!
Tips, Tricks & Serving Suggestions
- Prevent Sticky Dough. If the dough sticks while shaping, lightly wet your hands to make it easier to handle.
- Holiday Add-Ons. Sprinkle crushed candy canes or add peppermint extract for a festive twist.
- Snowy Effect. Dust with powdered sugar for a snowy holiday look.
More Holiday Recipes You’ll Love
- Chocolate Peppermint Cookie Cups (vegan & gluten free)
- Healthy Peanut Butter Blossoms
- Vegan Pumpkin Chocolate Chip Cookies
- Healthy Hot Chocolate
- Easy 3 Ingredient Peanut Butter Cookies
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Hot Chocolate Cookie Cups (vegan & gluten free)
Ingredients
- 1 cup almond flour
- 1/4 cup oat flour
- 1/4 cup cocoa powder
- 3 tablespoons unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/4 cup non-dairy milk
- vegan mini marshmallows, to top
Instructions
- Preheat the oven to 350°F.
- Add the almond flour, oat flour, cocoa powder and salt to a bowl and whisk until combined.
- To the same bowl, add the wet ingredients: applesauce, maple syrup and vanilla extract. Mix with a spoon until combined and a slightly sticky dough forms.
- Add 2 tablespoons of the dough into a silicone cupcake mold or a greased mini muffin pan and press it into the bottom of the pan. Then, use your fingers to press the dough up and along the sides of the pan to make a cup shape.
- Bake for 20-25 minutes. Remove from the oven and let cool in the pan. Once cooled, remove the cookie cups from the pan and place on a serving dish.
- Make the chocolate ganache by adding the vegan chocolate chips and non-dairy milk to a bowl. Melt in the microwave for 30-60 seconds. Stir to combine.
- Evenly spoon the chocolate filling into cookie cups and top with mini marshmallows. The filling will set more as it cools.
