Hot Chocolate Cookie

Yields 18 cookies


  • 1 ¼ cup almond flour

  • 1 cup Dutch-process cocoa powder

  • ½ teaspoon baking soda

  • ½ teaspoon sea salt

  • 1 cup milk chocolate chips (35-60% cocoa content)

  • 3/4 cups mini marshmallows, preferably all-natural and vegan

  • 2 large eggs, at room temperature

  • ½ teaspoon vanilla

  • ½ cup (1 stick, 4 ounces) butter, softened

  • ½ cup granulated sugar

  • ½ cup dark brown sugar, packed


  1. Preheat oven to 350F. Line two rimmed sheet pans with parchment paper or with silicon mats.

  2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.

  3. In another medium bowl, add milk chocolate chips and marshmallows. Set aside.

  4. In a small bowl, add egg and vanilla. Set aside.

  5. In the bowl of a standing mixer fitted with a paddle attachment (or using a hand mixer), combine butter and sugars. Turn the mixer to medium and beat until fluffy, about two minutes. Stream in egg and vanilla, mixing until combined, another 30 seconds. Turn the machine off and scrape down the bowl. 

  6. Add in the almond-flour mixture and return mixer to medium low, mixing until combined and smooth, about 30-45 seconds more. Turn the mixer off, and add in milk chocolate chips and marshmallows. Turn mixer to low and mix until just combined, about 15 seconds. Scrape down the bowl.

  7. Using a scoop or a spoon, form the cold dough into approximately 1 ½ inch (1 ½- to 1 ¾-ounce) balls and place them on the prepared sheet, 9 per sheet. Freeze the balls of dough for at least 60 minutes before baking, otherwise they will lose their shape. Do not skip this step.

  8. Bake for 12-13 minutes, until cookies spread and the edges look cracked. Let cool completely before serving.