Gluten free hot cocoa cookies will be your new favorite dessert!! They blend together your favorite cozy winter beverage with a chewy, soft-baked cookie, and you can’t forget those fluffy, melty marshmallows on top.
These gluten free chocolate cookies have a crisp, outer edge, and a fudgey almost brownie-like center.
I know there are a lot of cookies to choose from when cookie season rolls around, but… I’m just going to say it. These chocolate Christmas cookies will be your new favorite.
I used small marshmallows for these cookies but I think it would be fun to try them with super mini marshmallows or even those big s’mores ones!
If you love baking, check out my roundup of 50+ Gluten Free Dessert Recipes and try my Gluten Free Chocolate Cookies and Gluten Free Peanut Butter Brownies. Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!
Ingredients for hot chocolate cookies:
- unsalted butter: I haven’t tested it with coconut oil or ghee, but I think it would be be fine! If you do any experimenting, let me know how it goes!!
- chocolate chips: I used semi-sweet chocolate chips, but dark or milk chocolate chips would work too!
- coconut sugar: you can sub brown sugar or another granular sugar if you are in a pinch, but I haven’t tested it, so I don’t know for sure how they’d turn out.
- eggs: flax eggs or vegan egg alternatives may be a good option, though I haven’t tested it!
- blanched almond flour: gives these cookies some structure
- cocoa powder: adds a little depth rich chocolatey-ness
- baking powder
- salt
- small marshmallows: I used small mallows, but feel free to try out a the super mini ones or even the big s’mores ones!
- chopped chocolate for garnish (optional): I sprinkled it with some chopped chocolate, but this is an optional step.
How to make hot cocoa cookies:
Melt the butter and chocolate chips in a large bowl (Check out my tutorial How to Melt Chocolate Chips), either in a double boiler or in the microwave, stirring every 30 seconds. Whisk until smooth.
Add the coconut sugar and eggs to the bowl and whisk until combined.
Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Whisk until combined.
Chill for 30 minutes.
Line a baking sheet with parchment paper and use two tablespoons or a cookie scooper to drop 8 balls onto the baking sheet. The cookie dough is pretty sticky so I found it easiest to use a cookie scooper to get round cookie dough balls.
Bake for 8 minutes.
Then, remove the baking sheet from the oven, press 3 marshmallows on the top of each cookie and bake for another 4 minutes.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Sprinkle with some chopped chocolate and enjoy!
More Christmas cookie recipes:
- Chewy Cashew Butter Sprinkle Cookies
- Gluten Free Peanut Butter Blossom Cookies
- Salted Chocolate Chunk Shortbread Cookies
- Shortbread Cookies
- Gingerbread Cookies
Recipe
20-Min Fudgey Hot Cocoa Christmas Cookies
Gluten Free Hot Cocoa Cookies are soft and chewy chocolate cookies topped with small, gooey marshmallows.
Ingredients
- 1/2 cup unsalted butter
- 1 cup chocolate chips (How to Melt Chocolate Chips in 5 Minutes)
- 2/3 cup coconut sugar
- 2 eggs
- 1 cup blanched almond flour
- 3 tablespoons cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup small marshmallows
- 1 tablespoon chopped chocolate for garnish (optional)
Instructions
- Preheat oven to 350F.
- Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk until smooth.
- Add the coconut sugar and eggs to the bowl and whisk until combined.
- Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Whisk until combined.
- Chill for 30 minutes.
- Line a baking sheet with parchment paper and use two tablespoons or a cookie scooper to drop 8 balls onto the baking sheet. The cookie dough is pretty sticky so I found it easiest to use a cookie scooper to get round cookie dough balls.
- Bake for 8 minutes.
- Then, remove the baking sheet from the oven, press 3 marshmallows on the top of each cookie and bake for another 4 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Sprinkle with some chopped chocolate and enjoy!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 11.2g
- Sodium: 105mg
- Fat: 8.3g
- Saturated Fat: 4.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 0.7g
- Protein: 1.7g
- Cholesterol: 31mg
Mine came out pretty flat and seemed to do better when baked on foil instead of parchment paper. They sure did taste good though!
Oh that’s an interesting tip! I wonder if chill time or even weather has something to do with that. I’m glad they were yummy!
So, so good!!
they are ssssssooooooooooooo delicous
Yay!! I love them too!!