Gluten-free, Vegan, Hot Coco Cookies

Looking for your next #cookieexchange cookie, we've got the perfect winter cookie right here!

HOT COCO COOKIES

INGREDIENTS:

1 stick (4 oz.) Earth Balanced Vegan Butter

7 bars (3.5 oz. each) Vegan semisweet chocolate

–12 oz. chopped (I used a 12oz bag of semi sweet chocolate chips)

7.5 oz. cut into 1-inch squares and the rest for garnish ( or more chopped chocolate chips)

1 1⁄2 cups GF flour

1⁄4 cup unsweetened cocoa powder

1 1⁄2 teaspoons baking powder

1⁄4 teaspoon salt

1 1⁄4 cups light brown sugar

3 eggs, at room temperature / Egg substitute

1 1⁄2 teaspoons pure vanilla extract

approx. 30 marshmallows

DIRECTIONS

In a medium saucepan, melt together:1 stick (4 ounces) unsalted butter & 12 oz. chopped semisweet chocolate (bars). Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together: 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt

Using an electric mixer, beat together: 1 1/4 cups light brown sugar, 3 eggs, at room temperature, 1 1/2 teaspoons pure vanilla extract

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just comined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip/cut 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides (or multiple chocolate chips approximately 5/6).

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.

Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.