Gluten Free Hot Chocolate Cookies Recipe

These gluten-free hot chocolate cookies are packed with rich chocolate, gooey marshmallows, and holiday magic! Perfect for cozy nights or festive gatherings.

When it’s cold outside, you want something that feels like a cozy hug, right? Well, say hello to these Gluten-Free Hot Chocolate Cookies, your new favorite holiday treat that tastes like a winter wonderland. 

These cookies are basically hot cocoa in dessert form—chewy chocolatey goodness with melty marshmallow centers that scream, “Snuggle up and enjoy life!”

Imagine this: you’re curled up by the fire, a Hallmark holiday movie on TV, and in your hand, one of these decadent cookies, complete with gooey marshmallow magic and just the right amount of cocoa. 

Oh, and if you want to go the extra mile, drizzle some melted chocolate on top and sprinkle crushed candy canes—because, why not? Extra festive vibes are always a good idea.

Even if gluten isn’t your nemesis, these cookies are a crowd-pleaser. They’re everything you love about a hot chocolate moment but with the satisfaction of biting into a rich, fudgy cookie. 

Plus, they’re incredibly easy to make, so whether you’re a seasoned baker or a cookie newbie, you’ll be whipping these up in no time.

So grab your mixing bowl, preheat that oven, and prepare to impress everyone at your holiday party or just yourself on a cozy night in. These cookies are guaranteed to be your new winter addiction—no hot cocoa mug required.

If you love cookies around the holiday season you may also want to try my Gluten-Free Christmas M&M Cookies or my Oreo Cookie Christmas Ornaments.

WHY YOU’LL LOVE THESE GLUTEN FREE HOT CHOCOLATE COOKIES

1. Gooey Marshmallow Center: These cookies have a melty, marshmallow surprise in the middle, giving you that hot chocolate vibe in every bite.
2. Rich Chocolate Flavor: The combination of cocoa powder and chocolate chips makes these cookies a chocolate lover’s dream come true.
3. Perfect for the Holidays: Whether it’s a Christmas party, cookie exchange, or cozy night in, these cookies bring festive cheer to any occasion.
4. Gluten-Free Goodness: Made with gluten-free flour, they’re a safe treat for everyone to enjoy without compromising on flavor or texture.
5. Easy to Customize: Add crushed candy canes, drizzle with melted chocolate, or sprinkle with festive toppings to make them your own.
6. Crowd-Pleasing Treat: Kids and adults alike will be grabbing seconds (and thirds!) because these cookies are irresistible.
7. Comfort Food at Its Best: Pair them with a steaming mug of hot cocoa for the ultimate cozy dessert experience.

SIMPLE INGREDIENTS YOU NEED FOR THE GLUTEN FREE HOT COCOA COOKIES

You will need the following handful of ingredients listed below to make the healthy hot cocoa cookies (the exact measurements, nutrition facts and full recipe are in the printable recipe card at the bottom of the post):

• Gluten-free flour – I love using Bob’s Red Mill 1:1 all-purpose flour but anything with xanthan gum will work great.
• Unsweetened cocoa powder – cacao powder also works.
• Baking soda
• Kosher salt
• Unsalted butter
• Granulated white sugar – can use some coconut sugar if you want it less sweet.
• Light brown sugar
• Large eggs
• Pure vanilla extract
• Semi-sweet chocolate chips – milk chocolate chips, dark chocolate chips, and chocolate chunks will also be delicious.
• Large marshmallows – can use vegan marshmallows, or mini marshmallows (however you will need multiple).
• Optional – chopped candy canes, nut butter, powdered sugar, maple syrup, coconut oil, almond flour, almond butter, coconut milk, etc.

HOW TO MAKE THE GLUTEN FREE COOKIES

In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Can use the bowl of your stand mixer with the paddle attachment or an electric hand mixer.

Beat in the egg ensuring each is fully incorporated. Add the vanilla extract and mix until smooth.

Gradually add the sifted dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Then fold in the chocolate chips.

Chill dough for 30 minutes. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Cut large marshmallows in half.

Using a cookie scoop, scoop out golf ball size cookie dough balls. Flatten the dough out and add the marshmallow half to the center. Fold the dough all around the marshmallow then roll around with the palm of your hand so all sides are smooth.

Place them on the prepared cookie sheet, leaving space between each perfect cookie.

Bake in the preheated oven for 8-10 minutes or until the edges are set. The centers will be slightly soft – that’s perfectly fine.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Can add crushed candy cane pieces if desired. Enjoy!

STORAGING LEFTOVER TASTY HOT CHOCOLATE COOKIES

1. Room Temperature: Store the cookies in an airtight container at room temperature for up to 2-3 days. Place parchment paper between layers to prevent them from sticking together.
2. Refrigerator: For longer storage, keep them in the fridge for up to a week. Let the chewy cookies come to room temperature before enjoying for that soft, gooey texture.
3. Freezer: Want to save some for later? Freeze the fudgy chocolate cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months. To enjoy, thaw at room temperature or warm them in the oven for a few minutes to bring back that freshly baked magic.

​TIPS AND TRICKS FOR BEST RESULTS

• Chill the Dough: Don’t skip the freezer step! Chilling the dough for at least 30 minutes prevents spreading and helps create those perfectly thick and chewy cookies.
• Marshmallow Magic: When wrapping the dough around the marshmallow, make sure it’s snug, but don’t stress if a bit of marshmallow peeks through—this adds to the gooey charm.
• Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
• Don’t Overbake: These cookies should be slightly soft in the center when you pull them from the oven. They’ll firm up as they cool, keeping that fudgy, molten texture intact.
• Customize the Toppings: Add crushed candy canes, a drizzle of melted chocolate, or even a sprinkle of sea salt for an extra festive flair.
• Room Temperature Ingredients: Use softened butter and a room-temperature egg for easier mixing and a smoother cookie dough.
• Sift the Dry Ingredients: Sifting ensures your cocoa powder and flour are lump-free, resulting in a smoother, more uniform dough.
• Keep Space Between Cookies: These gluten free hot chocolate cookies spread slightly, so leave at least 2 inches of space between each dough ball to avoid them merging into one giant cookie (unless that’s your vibe!).
• Reheat for Extra Gooeyness: If the marshmallow loses its gooey factor after cooling, pop the cookie in the microwave for 10 seconds to revive that molten center.

FAQS

CAN I SUBSTITUTE DAIRY-FREE BUTTER IN THIS RECIPE INSTEAD OF REGULAR BUTTER?

Absolutely! Use a dairy-free butter alternative to make these gluten free hot chocolate cookies suitable for those with lactose intolerance or a preference for dairy-free options.

CAN I USE REGULAR MARSHMALLOWS INSTEAD OF THE LARGE MARSHMALLOWS?

Yes, absolutely! You may not need to cut them in half.

HOW CAN I ENSURE THE MEXICAN HOT CHOCOLATE COOKIES STAY CHEWY AND NOT DRY?

To ensure a chewy chocolate cookie, avoid overbaking. Remove the gluten free hot chocolate cookies from the oven when the edges are set but the centers are slightly soft. They will firm up as they cool.

CAN I MAKE THIS DARK CHOCOLATE CHRISTMAS COOKIE WITHOUT EGGS?

You can experiment with egg substitutes like a flax egg or applesauce to create an egg-free version. Results may differ slightly and will most likely not be as fluffy.

CAN I MAKE THE COOKIE DOUGH IN ADVANCE AND BAKE LATER?

Yes, you can prepare the cookie dough in advance and refrigerate it until ready to bake. Allow it to come to room temperature before shaping and baking.

Other Fun Holiday Treats You May Like To Try!

• Christmas Chocolate Peppermint Truffles
• Heart Shaped Jam Thumbprint Cookies
• Peanut Butter Marshmallow Butterscotch Squares
• Vegan & Gluten Free Chocolate Chip Cookies
• Double Chocolate Peppermint Cookies
• Gluten Free Vegan Peanut Butter Cookies
• Easy Christmas Sugar Cookie Fudge
• Chocolate Caramel Shortbread Bars
• Easy Chocolate Marshmallow Squares With Rice Krispies
• Gluten-Free Peppermint Chocolate Crinkle Cookies
• Christmas Tree Gluten-Free Brownies
• Gluten-Free Santa Hat Brownies
• Chocolate Covered Pretzel Wreaths
• Chocolate Peanut Butter Crunch Bites
• 3-Ingredient Peanut Butter Chocolate Fudge
• Easy Snowman Cake Pops
• Cranberry Bliss Saltine Toffee

IF YOU TRIED THIS HOT CHOCOLATE MIX IN COOKIE FORM PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS EASY RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails