Hot Chocolate Cookiesby Amanda Nickerson
Hot Chocolate Cookies
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The Hot Chocolate Fest is happening here in Vancity. In the spirit of all things chocolate, I created these Hot Chocolate Cookies. Pair these with a comforting mug of hot chocolate for a decadent treat.
1/2 cup cannabutter (softened)
3/4 cup coconut sugar
1/4 cup non-dairy milk
2 tsp vanilla extract
1 1/2 cups Cloud 9 gluten-free flour
1/2 cup raw cacao powder
1 tsp baking soda
1/4 tsp salt
1 cup mini vegan marshmallows
1 cup vegan dark chocolate chips
Heat oven to 350° and line a baking sheet with a silicone mat.
Cream cannabutter and coconut sugar with an electric mixer until light and fluffy.
Add non-dairy milk and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, mix together the flour, cacao powder, baking soda and salt. Make sure there are no lumps or clumps.
Add dry ingredients to wet ingredients until well combined.
Form the cookie dough into balls and press them onto a baking sheet. *These cookies will not spread, so make sure to press the balls flat.
I topped each cookie with chocolate chips and marshmallows.
Bake cookies for 8-12 minutes.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
*Freeze these cookies for up to 6 months in an airtight container.
*These cookies will not spread when baking, so make sure to gently press the rounded spoonfuls of dough down with the palm of your hand or a large spoon before baking.
*Gluten-free flour takes some getting used to. If you want a fudgey cookie, only bake for approx. 10 minutes (cook time depends on your oven). You want them slightly soft in the middle as they will harden a bit and turn fudgey as they cool. If you want more of a cake-like cookie, I would bake these for longer, making sure they are not soft in the middle.