Hot Chocolate Cookies- Only 115 Calories Each!

These Low Calorie and lower sugar Hot Chocolate Cookies have a crunchy edge and a soft gooey centre. They are filled with melty milk chocolate chunks and have a soft marshmallow centre. With some simple swaps and alternatives you can enjoy these lower calorie cookies that still have the same flavour and texture as the real thing!

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Why you will love these Hot Chocolate Cookies

These cookies taste like a decadent hot chocolate topped with melted chewy marshmallows. They are DELICIOUS. They don’t just taste like another “chocolate cookie” they taste like an actual hot cup of cocoa.

Additionally they have less than half the sugar of a normal chocolate cookie, and are much lower calorie, without a compromisation of taste and texture.

Macros per cookie

Per cookie (9):

113 Calories

13g Carbs

1.5g Protein

6g Fat

4.5g Sugar

More Lower Calorie Cookie Recipes to try:

100 Calorie Matcha White Chocolate Cookies

Raspberry Chocolate Chunk Cookies- Low Calorie & Lower Sugar

Candy Cane Cookies- Lower calorie, Vegan

The Best Healthy Gingerbread Cookies- only 26 calories each!

Ingredients & Substitutions for Hot Chocolate Cookies

All purpose flour – This is the main dry ingredient, you could sub for spelt flour or oat flour but I would not recommend any other flour

Hot Chocolate Mix- I use sugar free mix but you can use any. Can sub for cocoa powder.

Cornstarch- Since this recipe doesn’t use eggs, it helps keep the cookie together. Can sub with flour

Baking Soda- NOT BAKING POWDER. Baking Soda ensures the cookie spreads and helps to give it that Subway Cookie-like texture

Salt- If using unsalted butter, just a pinch for flavour

Brown Sugar –  You could substitute for white

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar however I add it for extra sweetness without having to add more sugar. I use Natvia

Unsalted Butter OR vegan butter- Crucial to the texture and overall flavour of the cookie. Can substitute for light butter or a vegan butter spread like nuttelex. I’ve tested this recipe with both and I prefer full fat/normal butter.

Yogurt- Only 10g works wonders in this recipe, this helps keep the recipe egg free as well. Substitute dairy yogurt for a plant based yogurt to keep this recipe vegan.

Vanilla extract- Adds extra flavour- can omit.

Milk Chocolate – I use a sugar free version, you can sub for dark chocolate, normal milk chocolate or even chocolate chips

Mini Marshmallows- Can use normal marshmallows, just chop them into smaller pieces

Tips

Cooking tips

• Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles. Less mixing means a thinner, chewy/crispy cookie
• Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until just combined.
• Only mix until just combined: The more you mix, the more air bubbles form, resulting in a more cakier/thicker cookie.

• Tap the baking tray on your countertop after taking the cookies out of the oven: This helps the cookies deflate and set once out of the oven. Also helps with achieving that crinkle cut look. I would strongly suggest you try this out!
• Leave to cool: Let the cookies cool on the baking pan/sheet for 10 minutes before digging in. This is because its still in the cooking process and once cooled it will have a better cripsier/chewy texture.
• Use a silicone baking mat: This isn’t essential however its so easy & my cookies slide right off once cooled and they never burn- I use this mat

Storage

Store cooked cookies at room temperature in a airtight container or cookie jar for 5-7 days.

OR store in the freezer for 3-6 months.

If you don’t want to bake the whole batch at once, store leftover cookie dough in the freezer. When you want to bake let it defrost in the fridge.