Gluten Free Hot Chocolate Cookies (Christmas Recipe)
Indulge in the warmth of the season with our Gluten Free Hot Chocolate Cookies – a delightful blend of rich cocoa and gooey marshmallows, creating a cozy, gluten-free treat perfect for winter evenings. These cookies capture the essence of hot cocoa in each bite, ensuring a festive and inclusive indulgence for everyone.
As the winter chill settles in, there’s nothing quite like wrapping your hands around a cozy cup of hot chocolate. Imagine transforming that comforting experience into delectable gluten free cookies – Gluten-Free Hot Chocolate Cookies.
These little bites of joy capture the essence of a cozy winter evening in every bite, ensuring that those with gluten sensitivities can partake in the festive sweetness.
A cold winter day would be nothing with a mug of hot cocoa, and now you can make that in cookie form.
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.
Table of Contents
WHY YOU’LL LOVE THESE GLUTEN FREE HOT CHOCOLATE COOKIES
- Warm and Cozy Flavors:Infused with the rich flavors of cocoa and cinnamon, these cookies emulate the warmth of a cup of hot chocolate, making them a perfect winter treat.
- Gluten-Free Delight:The use of gluten-free all-purpose flour ensures that those with gluten sensitivities can enjoy the deliciousness of these cookies without compromise.
- Festive and Fun:Customize your cookies with toppings like mini marshmallows or crushed peppermint for a festive flair that adds a touch of holiday joy to each bite.
- Simple and Quick:This recipe is straightforward and doesn’t require intricate steps, making it perfect for busy holiday baking or impromptu cravings.
- Versatile Goodness:Whether enjoyed with a cup of hot cocoa or as a standalone treat, these cookies are versatile and cater to various occasions.
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 or dark chocolate chips will also be delicious.
- Large marshmallows – can use vegan marshmallows, small marshmallows (however you will need multiple).
- Optional – chopped candy canes, nut butter, powdered sugar, etc.
HOW TO MAKE
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.
Bake in the preheated oven for 9-11 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!
STORAGE
- Room Temperature:Allow the cookies to cool completely before storing them in an airtight container at room temperature. They’ll stay fresh for 2-3 days.
- Refrigeration (Extended Storage):For longer shelf life, especially during warmer weather, refrigerate the cookies in an airtight container. This can extend their freshness for up to two weeks.
- Freezing (Extended Storage):To keep these delightful cookies even longer, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to three months.
- Separation with Parchment:If stacking the cookies, place a sheet of parchment paper between layers to prevent sticking and preserve their texture.
FAQS
CAN I SUBSTITUTE DAIRY-FREE BUTTER IN THIS RECIPE INSTEAD OF REGULAR BUTTER?
Absolutely! Use a dairy-free butter alternative to make these 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 COOKIES STAY CHEWY AND NOT DRY?
To ensure a chewy chocolate cookie, avoid overbaking. Remove the 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 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
- Easy Chocolate Marshmallow Squares With Rice Krispies
Gluten Free Hot Chocolate Cookies (Christmas Recipe)
Indulge in the warmth of the season with our Gluten Free Hot Chocolate Cookies – a delightful blend of rich cocoa and gooey marshmallows, creating a cozy, gluten-free treat perfect for winter evenings. These cookies capture the essence of hot cocoa in each bite, ensuring a festive and inclusive indulgence for everyone.
Ingredients
- 2 cups gluten free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup unsalted butter, softened
- 1/3 cup coconut oil
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1/2 tbsp vanilla extract
- 1 1/3 cups chocolate chips
- 10 large marshmallows
Instructions
- In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, coconut oil, 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 it's 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.
- Add dough to freezer for 30 minutes. Preheat your oven to 375 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. You do not have to cover the marshmallow entirely.
- Place them on the prepared cookie sheet, leaving space between each.
- 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 and melted chocolate if desired. Enjoy!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 109mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 2g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
