Sugar Free Hot Cocoa Cookies are a delicious treat that inspired by the popular beverage.
This tasty cookie is soft and chewy on the inside and crisp and chocolatey on the outside.
Hot cocoa cookies made with no added sugar.
These hot cocoa cookies are soft and chewy on the inside with a crisp edge and plenty of chocolate! These cookies have a rich and chocolatey base
Enjoy this chocolate cookie stuffed with puddles of warm chocolate and gooey marshmallows.
Even better, this cookie has no added sugar.
Did you try my Sugar Free Mexican Hot Chocolate Cookies?
Those hot chocolate cookies feature a peppery twist. That twist works surprisingly well with the cocoa that is added to the batter.
To make this recipe you will need sugar free marshmallows. You can find a selection of sugar free marshmallows here.
Frequently asked questions about hot cocoa cookies.
Hot cocoa cookies are cookies that are inspired by the hot cocoa beverage.
That is, these cookies are flavored with cocoa and have marshmallows added.
While the hot cocoa beverage can be served hot, these cookies are not.
You can enjoy these cookies once that are cooled and set, such as cooled to room temperature.
There are several methods for making a cookie chewy or soft.
Chewy refers to a cookie that needs to be chewed more as it is more dense and thus, there is more to chew.
For these cookies, we have added extra moisture and slowed down the baking.
The result is a softed center and a more chewy edge. 😋😋
Tips for making hot cocoa cookies.
This recipe calls for cocoa powder. Make sure that you are using unsweetened cocoa powder and not a hot cocoa.
More helpful tips for you.
- Sugar free marshmallows tend to melt faster than the regular kind of marshmallows. Try freezing your marshmallows instead of using room temperature ones in this recipe.
- These cookies will spread while baking. It is a good idea to place the cookies at least two inches apart on the baking sheet for baking for that reason.
- Because these cookies are so soft in the center, they can easily break when transferring them. I suggest that you allow the cookies to cool on the baking sheet(s) before transferring them.
How to store hot cocoa cookies.
These cookies should be stored in an airtight container with parchment paper separating the layers if layered. They should keep for up to a few days at room temperature if properly stored.
Here are some similar recipes that you may also like.
- Sugar Free Chocolate Sheet Cake
- Low Carb Keto Tiramisu in a Jar
- Sugar Free Chocolate Chip Peanut Butter Cookies
- FABULOUS Sugar Free Fudge
- Sugar Free Chocolate Zucchini Bread
- Cocoa Muffins that are Sugar Free
- Sugar Free Chocolate Chunk Mug Cake
- Chocolate Covered Coconut Candy-Sugar Free Keto
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About this recipe for hot cocoa cookies.
This recipe is based upon a basic hot cocoa cookie.
White these cookies can be enjoyed warm, they are perfect when served at room temperature.
These cookies can also be enhanced to your liking.
My cookies were made with chunks of chocolate to make them even more chocolaty. You can alternatively use chocolate chips or even white chocolate chips instead.
Ingredients needed to make Sugar Free Hot Cocoa Cookies.
- Flour. My cookies were made with all purpose flour.
- Unsweetened cocoa powder. This adds the 'cocoa' element to these cookies.
- Baking Soda. A very small amount is used as these cookies are meant to be on the 'flat' side.
- Sugar Alternative. Use a sugar alternative that measures like sugar and that can be baked with for best results.
- Butter. Your butter should be softened to room temperature.
- Egg. Added to hold the ingredients together while also holding on to moisture.
- Vanilla Extract. Helps to balance out the flavor of these cookies.
- Sugar Free Chocolate. You can chop up bars for better chocolate pooling or simply use chips.
- Sugar Free Marshmallows. I would first freeze the marshmallows. The marshmallows used inside of the cookies should be sliced in half while the ones used to top the cookies can be chopped into smaller bites.
How to Make Sugar Free Hot Cocoa Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 24
- Start by preheating your oven to 325 and prepping two baking sheets for nonstick. I like to use parchment paper for a recipe like this one.
- In a medium bowl, mix together the flour, unsweetened cocoa powder and baking soda.
- Next, in a mixer fitted with the paddle attachment, beat together the sugar alternative and butter until light and fluffy– at least two minutes.
- Add the egg and vanilla extract to the mixing bowl and mix until combined. Then add the dry ingredients from the first bowl and mix until just combined.
- Use a rubber spatula to fold in the chocolate chunks and sliced (not chopped) frozen marshmallows.
- Next, use a cookie scoop (or two spoons) to portion out one tablespoon sized balls of cookie dough and then place them at least two inches apart on the baking sheet.
- Bake the cookies for 14-16 minutes, or until the edges are set (the center will not be as set).
- Allow the cookies to cool completely on the tray before removing them. You can press the remaining marshmallows into the tops of the cookies while the cookies are still warm.
Expert Tip👉 Instead of adding chopped marshmallows to the tops of these cookies, try something else such as chopped holiday candy.
👇 Have you seen these popular recipes? 👇
Table of contents for this recipe.
The Recipe Card for Sugar Free Hot Cocoa Cookies
Sugar Free Hot Cocoa Cookies
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
- Start by preheating your oven to 325 and prepping two baking sheets for nonstick.
- In a medium bowl, mix together the flour, unsweetened cocoa powder and baking soda.
- Next, in a mixer fitted with the paddle attachment and beat together the sugar alternative and butter until light and fluffy– at least two minutes.
- Add the egg and vanilla extract to the mixing bowl and mix until combined. Then add the dry ingredients from the first bowl and mix until just combined.
- Use a rubber spatula to fold in the chocolate chunks and sliced (not chopped) frozen marshmallows.
- Lastly, use a cookie scoop (or two spoons) to portion out one tablespoon sized balls of cookie dough place them at least two inches apart on the baking sheet.
- Bake the cookies for 14-16 minutes, or until the edges are set (the center will not be as set). Allow the cookies to cool completely on the tray before removing them. You can press in the remaining marshmallows while the cookies are still warm.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Hot Cocoa Cookies, a chewy and simple dessert cookie recipe that features the flavors or hot cocoa but, without the added sugar.
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Please see recipe post for further details on this recipe.
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