Vegan marshmallows, a rich chocolate dough, and melted chocolate on top make these Hot Chocolate Cookies an instant classic! They’re easy to make and perfect for the holidays.
Oh boy, you are in for a treat with these Hot Chocolate Cookies! I’m already planning on adding them to my Christmas cookie trays with this year, along with my usual Vegan Sugar Cookies and Gingersnap Molasses Cookies . They’re chewy, gooey, and chocolatey, with a chewy chocolate cookie base, fluffy vegan marshmallow, and melted chocolate chips to seal it all together. I use my Vegan Marshmallows to make these, but you can also use store-bought to make things easier.
Why These Cookies Are the Perfect Addition to Your Holiday Cookie Menu
I always look forward to putting together the list of cookies I’m going to make for the holidays each year. Do you do that too? Here’s why I think these hot chocolate cookies deserve a spot on your baking list!
- Easy to make . Even though these look a little more elaborate than your average Vegan Chocolate Chip Cookies , they’re quite easy! They just take a few extra steps for the topping.
- Your favourite winter drink in cookie form . With all the chocolate and those puffy, gooey marshmallows, these hot chocolate cookies are everything you love about Vegan Hot Chocolate !
- Simple vegan swaps . I use applesauce as the vegan egg substitute in this recipe, along with vegan butter to give the cookies a rich flavour and chewy texture.
Notes on Ingredients
Like most cookie recipes, this one starts with a lot of pantry staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – To make these hot chocolate cookies gluten-free, swap in a 1:1 gluten-free flour.
- Unsweetened cocoa powder – Not hot cocoa powder, which is sweetened!
- Baking soda
- Salt
- Vegan butter – I like to use my homemade Vegan Butter .
- Light brown sugar – Using light brown sugar helps give the cookies a chewy texture.
- Applesauce – Make sure it’s unsweetened.
- Vanilla extract
- Vegan dark chocolate – This is added to the dough to make it extra chocolatey.
- Vegan marshmallows – Homemade or store-bought. The jumbo-size Dandies would be perfect. Just slice them into rounds! (Learn more: Are Marshmallows Vegan? )
- Semi-sweet chocolate – To melt for the topping.
How to Make Hot Chocolate Cookies
Here’s a step-by-step look at making these festive cookies.
Mix the dry ingredients.
- Mix the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Mix the wet ingredients. Whisk the melted vegan butter, brown sugar, applesauce, and vanilla extract in a large bowl until the mixture is smooth and creamy.
Combine wet and dry.
- Finish the dough. Stir the dry ingredients into the wet ingredients, then fold in the chopped vegan dark chocolate.
- Chill. Cover the bowl of dough with plastic wrap and refrigerate for 15 minutes.
Form the cookies.
- Form the cookies . Roll 2 tablespoons of dough into a ball for each cookie. Set them on a parchment-lined baking sheet with 2 inches of space between each.
- Bake. Bake the cookies in a 350ºF oven for 10 minutes, or until the edges are set but the centers are still soft.
Add marshmallows and bake again.
- Add the marshmallows. Remove the pan from the oven and gently press a marshmallow half into the center of each cookie. Return the pan to the oven for 2–4 minutes, just until the marshmallows puff slightly.
- Cool. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling.
Add chocolate.
- Melt the chocolate. Melt the semi-sweet chocolate in a double boiler or the microwave.
- Add the topping . Spoon the melted chocolate over the hot chocolate cookies and let the chocolate set before serving or storing.
Tips and Variations
- Don’t skip the chilling . This keeps the cookies from spreading when you bake them so they’re thick and chewy.
- Add sprinkles to the chocolate . They’ll give these cookies a festive touch!
- Make them minty . Crush candy canes or starlite mints and sprinkle those over the chocolate before it sets as an alternative to sprinkles that will add a little crunch and minty flavour.
How to Store
Once the chocolate sets, you can store these hot chocolate cookies in an airtight container with parchment paper between the layers. They’ll keep up to 1 week.
More Vegan Cookie Recipes
- Brownie Cookies
- Chai Sugar Cookies
- Kitchen Sink Cookies
- Vegan Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour , 190 g
- ¾ cup unsweetened cocoa powder , 60 g
- ¾ teaspoon baking soda , 3 g
- ¼ teaspoon salt , 1 g
- ¾ cup vegan butter , melted – 170 g
- 1 cup light brown sugar , 200 g
- 6 tablespoons unsweetened applesauce , 90 g
- 1 teaspoon vanilla extract , 5 mL
- ½ cup vegan dark chocolate , chopped – 80 g
- 10-11 vegan marshmallows , about 1 inch thick*
- 8 ounces semi-sweet chocolate , finely chopped – 226 g (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted vegan butter, light brown sugar, applesauce, and vanilla extract until smooth and creamy.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped vegan dark chocolate.
- Cover the bowl and refrigerate the dough for 15 minutes to firm up.
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 10 minutes, until the edges are set but the centers are still soft.
- Remove the cookies from the oven and gently press a marshmallow half into the center of each cookie. Return to the oven for 2–4 minutes, just until the marshmallows puff slightly.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- While cookies cool, melt the chopped semi-sweet chocolate using a double boiler, or in a microwave in 20-second bursts, stirring between intervals until smooth.
- Spoon the melted chocolate over each marshmallow-topped cookie. Add sprinkles if desired. Allow the chocolate to set at room temperature for 30–60 minutes before serving.
Notes
- *I cut out rounds from my marshmallows just for the look, but it’s completely optional.
- To store : Once the chocolate sets, you can store these hot chocolate cookies in an airtight container with parchment paper between the layers. They’ll keep up to 1 week.
Hot Chocolate Cookies
Ingredients
- 1 ½ cups all-purpose flour 190 g
- ¾ cup unsweetened cocoa powder 60 g
- ¾ teaspoon baking soda 3 g
- ¼ teaspoon salt 1 g
- ¾ cup vegan butter melted – 170 g
- 1 cup light brown sugar 200 g
- 6 tablespoons unsweetened applesauce 90 g
- 1 teaspoon vanilla extract 5 mL
- ½ cup vegan dark chocolate chopped – 80 g
- 10-11 vegan marshmallows about 1 inch thick*
- 8 ounces semi-sweet chocolate finely chopped – 226 g (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted vegan butter, light brown sugar, applesauce, and vanilla extract until smooth and creamy.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped vegan dark chocolate.
- Cover the bowl and refrigerate the dough for 15 minutes to firm up.
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 10 minutes, until the edges are set but the centers are still soft.
- Remove the cookies from the oven and gently press a marshmallow half into the center of each cookie. Return to the oven for 2–4 minutes, just until the marshmallows puff slightly.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- While cookies cool, melt the chopped semi-sweet chocolate using a double boiler, or in a microwave in 20-second bursts, stirring between intervals until smooth.
- Spoon the melted chocolate over each marshmallow-topped cookie. Add sprinkles if desired. Allow the chocolate to set at room temperature for 30–60 minutes before serving.
Notes
- *I cut out rounds from my marshmallows just for the look, but it’s completely optional.
- To store : Once the chocolate sets, you can store these hot chocolate cookies in an airtight container with parchment paper between the layers. They’ll keep up to 1 week.
Nutrition
Hot Chocolate Cookies https://jessicainthekitchen.com/hot-chocolate-cookies/ November 24, 2025
With 30 grams of protein per serving, this Vegan Cheeseburger Bowl will help you hit your macro goals—and help you satisfy that burger craving too! Who needs a bun when you can just pile vegan burger crumbles, potato wedges, and toppings in a bowl?!
After I noticed all the burger bowls on social media lately, I wanted to get in on the trend. And, of course, I wanted to make it plant-based! This V egan Cheeseburger Bowl has the burger crumbles, the creamy Burger Sauce, French fries (because what’s a burger without fries?!), lettuce, pickles, and other toppings. The only thing that’s missing is the bun!
Why I Am ALL About These Vegan Burger Bowls Lately
I’ve been making these vegan cheeseburger bowls as a meal prep lunch option ever since I first started testing the recipe. I’ve tested them with Beet Burger patties and store-bought veggie burgers too, but the TVP filling is my fave because it’s already crumbly like ground beef!
- Budget-friendly . The other reason I like TVP is because it’s a much more affordable vegan protein than store-bought burgers and grounds. It takes on whatever flavours you add to it and the texture is totally meaty!
- Have it your way . Like Caramelized Onions on your burgers? Add ‘em on! Prefer Sweet Potato Fries to regular fries? Use them instead! Just like a burger, you can make these vegan cheeseburger bowls your way.
- Awesome for meal prep . Divide everything into meal prep containers for an easy protein-packed work lunch.
What You’ll Need
Here’s what you’ll need to make these protein-packed vegan cheeseburger bowls. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Potato Wedges Recipe:
- Russet potatoes – Cut these into fries. I leave the skin on, but you can peel them if you prefer!
- Olive oil
- Seasonings – Kosher salt, garlic powder, freshly ground black pepper, and crushed red pepper flakes.
- Cornstarch – For a crispy exterior.
Vegan Cheeseburger Filling:
- Textured pea protein – This is slightly different from TVP (textured vegetable protein) but used similarly. It’s made from dehydrated yellow peas and is soy free. Rehydrate this in vegetable broth.
- Seasonings – Liquid smoke , paprika, garlic powder, and onion powder, plus optional browning if you’d like, for more depth.
- Oil – Any kind you like to use for cooking.
- Red onion
Burger Sauce:
- Greek vegan yogurt – A thick, creamy base for the sauce. You can swap in Vegan Mayo if you prefer.
- Ketchup and yellow mustard – For burger vibes! Use a classic yellow mustard, not a fancy Dijon, for the most authentic flavour.
- Sweet pickle relish – If you’re not a sweet relish fan, you can use finely minced dill pickles instead.
- White vinegar
- Seasonings – Garlic powder, onion powder, smoked paprika, nutritional yeast , salt, and black pepper.
To Assemble:
- Shredded vegan cheese
- Greens – Like lettuce or spinach.
- Dill pickles
- Optional toppings – Sliced tomatoes or red onions.
How to Make a Vegan Cheeseburger Bowl
Let’s get started! Here’s how easy it is to make this recipe.
Season the fries.
- Season the potatoes . Toss the potato wedges with olive oil, seasonings, and cornstarch.
- Air fry . Place the potatoes in an air fryer and cook at 400ºF for 15 minutes, shaking at the halfway point for even crisping.
Cook the burger crumbles.
- Make the burger meat . Heat the oil in a pan set over medium heat. Cook the onion until it softens, then stir in the rehydrated pea protein and seasonings. Add the browning if you’re using it and cook until the TVP is slightly browned.
- Make the sauce . Whisk all the ingredients together and season to taste.
- Assemble . Layer the lettuce, potato wedges, and vegan burger crumbles in a bowl and top with the shredded vegan cheese, pickles, and burger sauce.
Additional Topping and Variation Ideas
The beauty of this vegan cheeseburger bowl is how versatile it is! There are so many ways to make it your own.
- Try other vegan meats . I love budget-friendly TVP, but you can use your favourite vegan ground meat, crumbled tempeh, or even cooked lentils. You could also crumble up a homemade vegan burger like these Grillable Veggie Burgers .
- Top it with cheese sauce . For a meltier, gooey-er vegan cheese topping, try my Creamy Vegan Queso .
- Make it spicy . Add pickled jalapeños or your favorite hot sauce.
- Add some bacon . Love bacon on your burgers? Crumble some Crispy Vegan Bacon over the top!
Meal Prep Tips
I like to meal prep these vegan cheeseburger bowls in containers with dividers. I keep the lettuce and cold ingredients on one side and the heated ingredients on the other to keep the lettuce and pickles from getting soggy. To serve, I warm up the burger crumbles and potatoes, then put it all together in a bowl and drizzle the sauce on top.
How to Store Leftovers
Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
More Vegan Meal Bowls
- Nourishing Vegan Buddha Bowl
- Vegan Burrito Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
- Banh Mi Bowl With Rice Noodles
Ingredients
Potato Wedges Recipe:
- ½ medium Russet potato , cut into ½-inch wedges, 100 g
- 2 teaspoons olive oil , 10 mL
- ¼ teaspoon kosher salt , 1.5 g
- ⅛ teaspoon garlic powder , 0.4 g
- ⅛ teaspoon freshly ground black pepper , 0.3 g
- ⅛ teaspoon crushed red pepper flakes , to taste, 0.1 g
- 1 teaspoon cornstarch , since we aren’t soaking in ice cold water for 30 minutes, 3 g
Vegan Cheeseburger Filling:
- ¼ cup textured vegetable protein , (TVP) rehydrated in vegetable broth, 25 g (dry)
- 1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder , 5 mL for liquid smoke and 5 g for dry ingredients
- ½ tablespoon oil , 7.5 mL
- 2 tablespoons chopped red onion , 20 g
- 1 teaspoon browning , optional, for deeper flavor & color, 5 mL
Burger Sauce:
- ¼ cup Greek vegan yogurt , 60 mL
- 1 ½ tablespoons ketchup , 22.5 mL
- ¾ teaspoon yellow mustard , ~ 3.75 mL
- ½ tablespoon sweet pickle relish , 7.5 mL
- ½ teaspoon white vinegar , 2.5 mL
- ⅛ teaspoon garlic powder , ~ 0.25 g
- ⅛ teaspoon onion powder , ~ 0.25 g
- small pinch smoked paprika , optional
- 1 tablespoon nutritional yeast
- Salt and black pepper , to taste
Putting it All Together:
- Seasoned plant protein , from above
- Crispy potato wedges , from above
- Shredded vegan cheese
- Handful of lettuce and spinach
- A few dill pickles , sliced
- Optional: sliced tomatoes or red onions
Instructions
Potato Wedges:
- In a bowl, toss potato wedges with olive oil, seasonings, and cornstarch until evenly coated.
- Air fry at 400°F for 15 minutes, shaking halfway, until golden and crispy.
Vegan Burger Meat:
- Heat oil in a pan over medium heat.
- Sauté red onion until soft, about 5 minutes.
- Add rehydrated pea protein and seasonings. Stir well to combine.
- Add browning, stir to combine again, and cook for 5-8 minutes until slightly browned. Set aside.
Burger Sauce:
- Whisk all ingredients together in a small bowl until smooth. Adjust salt, tang, or sweetness to taste. Store covered in the fridge for up to 5 days.
Putting it All Together:
- In a bowl, layer greens, potato wedges, and protein.
- Top with shredded cheese and pickles.
- Drizzle generously with burger sauce.
Notes
- Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
- Nutritional information is calculated with only the burger crumbles, sauce, and fries. When I assemble my own bowls with my preferred vegan cheese and toppings, I get 30 grams of protein, but this depends on the toppings (and amounts) you add.
