Sugar Free Hot Cocoa Cookies Recipe
Introduction
These Sugar Free Hot Cocoa Cookies are a delicious, guilt-free treat that perfectly captures the cozy flavors of hot chocolate. Soft, chocolatey, and studded with sugar-free marshmallows and chocolate chunks, they make a wonderful snack or dessert any time of year.
Ingredients
- 1 cup Flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
- ¾ cup Erythritol (see post for details and alternatives)
- ½ cup Butter
- 1 Egg
- 1 tsp Vanilla Extract
- ½ cup Sugar Free Chocolate
- ¾ cup Sugar Free Marshmallows
Instructions
- Step 1: Preheat your oven to 325°F (163°C) and prepare two baking sheets by lining them with a nonstick surface.
- Step 2: In a medium bowl, mix together the flour, unsweetened cocoa powder, and baking soda until evenly combined.
- Step 3: In a mixer fitted with a paddle attachment, beat the erythritol and butter together until light and fluffy, about two minutes.
- Step 4: Add the egg and vanilla extract to the mixer and mix until just combined. Then add the dry ingredients from the first bowl and mix until just combined.
- Step 5: Use a rubber spatula to gently fold in the sugar free chocolate chunks and sliced (not chopped) frozen marshmallows.
- Step 6: Using a cookie scoop or two spoons, portion out one tablespoon-sized balls of dough and place them at least two inches apart on the prepared baking sheets.
- Step 7: Bake for 14-16 minutes, or until the edges are set (the centers will remain soft). Let the cookies cool completely on the baking sheet before removing. While still warm, press in any remaining marshmallows if desired.
Tips & Variations
- Freeze the marshmallows before folding them into the dough to prevent melting and maintain their shape.
- Swap erythritol for other sugar-free sweeteners like monk fruit or stevia blends, adjusting the quantity to taste.
- For a nutty twist, add a handful of chopped walnuts or pecans before baking.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm cookies briefly in the microwave or oven to soften the chocolate and marshmallows.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of sugar-free?
Yes, you can substitute regular marshmallows if you don’t mind added sugar. Keep in mind they may melt more during baking.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps control spreading. Also, make sure to space the portions well apart on the baking sheet.
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Sugar Free Hot Cocoa Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Low Calorie
Description
Delight in these Sugar Free Hot Cocoa Cookies that capture the rich, chocolatey flavor of your favorite winter drink without any added sugar. Perfectly soft with melty sugar-free chocolate chunks and gooey sugar-free marshmallows, these cookies are a guilt-free treat ideal for cozy evenings or anytime you crave a sweet, warm bite.
Ingredients
Dry Ingredients
- 1 cup Flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
Wet Ingredients
- ½ cup Butter
- 1 Egg
- 1 tsp Vanilla Extract
Sugar Alternatives & Add-ins
- ¾ cup Erythritol (or preferred sugar substitute)
- ½ cup Sugar Free Chocolate (chopped or chunks)
- ¾ cup Sugar Free Marshmallows (sliced, frozen)
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 325°F (163°C) and prepare two baking sheets by lining them with a nonstick liner or parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, unsweetened cocoa powder, and baking soda until well mixed.
- Cream Butter and Sweetener: Using a mixer fitted with a paddle attachment, beat the erythritol and butter together on medium speed for at least two minutes until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Egg and Vanilla: Crack the egg into the creamed mixture, pour in the vanilla extract, and mix until just fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in the mixer and stir until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate and Marshmallows: Use a rubber spatula to gently fold in the sugar-free chocolate chunks and sliced frozen marshmallows, evenly distributing them throughout the dough.
- Portion the Dough: Scoop out cookie dough balls about one tablespoon each using a cookie scoop or two spoons. Place them at least two inches apart on the prepared baking sheets to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 14 to 16 minutes or until edges are set but centers remain slightly soft, which ensures a chewy texture.
- Cool and Add Final Marshmallows: Allow the cookies to cool completely on the baking sheets before removing. While still warm, you may press in additional marshmallows on top for extra gooeyness and presentation.
Notes
- Frozen marshmallows work best to prevent them from melting too quickly and spreading into the dough.
- You can substitute erythritol with other sugar alternatives like monk fruit sweetener for similar results.
- For best texture, do not overbake—the edges should be firm while centers stay soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Pressing extra marshmallows on warm cookies enhances the gooey, melty texture and appearance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar free cookies, hot cocoa cookies, low calorie dessert, sugar free dessert, chocolate cookies, marshmallow cookies
