Gluten-Free Mexican Hot Cocoa Cookies Recipe
Cozy Gluten-Free Mexican Hot Cocoa Cookies Recipe with cinnamon, cayenne, and gooey marshmallows—easy chocolate dessert perfect for busy familiesIntroduction
You know that first sip of Mexican hot chocolate on a chilly evening? The one where the cinnamon warms you from the inside out and just a whisper of cayenne makes everything feel more alive? That’s exactly what these Gluten-Free Mexican Hot Cocoa Cookies taste like—except you get to eat them with your hands.
I created this Mexican Hot Chocolate Dessert Recipe last December when my daughter asked if we could “drink cookies” for dessert. While that’s not exactly possible, these cookies capture every cozy element of traditional Mexican hot cocoa in one gooey, chocolatey bite.
The best part? They’re naturally gluten-free and come together in about 30 minutes, making them perfect for busy weeknight baking or last-minute holiday cookie swaps.
If you’re new to gluten-free baking, this Mexican Chocolate Cookies Recipe With Cocoa Powder is incredibly forgiving. The combination of cocoa powder, warm spices, and melty marshmallows creates such rich flavor and texture that nobody will ever guess these cookies are gluten-free—I promise.
Table of Contents
Ingredients
| Dry Ingredients | Amount |
|---|---|
| Gluten-free all-purpose flour | 1 cup |
| Cocoa powder | 1/3 cup |
| Cinnamon | 2 tsp |
| Cayenne pepper | 1/4 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Wet Ingredients | Amount |
|---|---|
| Butter, softened (or coconut oil) | 1/2 cup |
| Brown sugar | 1/2 cup |
| White sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Chocolate chips | 1/2 cup |
| Mini marshmallows or mallow bits | 1/2 cup |
| Chocolate Drizzle | Amount |
|---|---|
| Chocolate chips | 1/4 cup |
| Coconut oil, melted (or butter) | 1/2 tsp |
Instructions
Step 1: Preheat your oven to 350°F and line a baking pan with parchment paper or spray it with non-stick spray. This prevents sticking and makes cleanup so much easier—trust me on this one.
Step 2: In a small mixing bowl, combine your gluten-free flour, cocoa powder, cinnamon, cayenne, baking soda, and salt. Whisk everything together till well combined and you have no cocoa powder clumps hiding in the corners. Those clumps can create bitter spots in your cookies, so give it a good mix.
Step 3: In a large mixing bowl, combine your softened butter, brown sugar, and white sugar, then beat them together till the mixture looks creamy and fluffy. Add your egg and vanilla to the bowl and mix again briefly till everything’s incorporated—you should see the mixture lighten slightly in color.
Step 4: Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated. The dough will be thick, rich, and smell absolutely amazing with all that cinnamon and chocolate mingling together.
Step 5: Using a cookie scoop (about 2 tablespoons), scoop your cookie dough into balls and space them a few inches apart on your prepared pan. Keep no more than 12 cookies per pan so they have room to spread slightly. These Mexican Hot Chocolate Cookies will expand just a bit as they bake.
Step 6: Bake in the oven for 7-8 minutes. The edges should just start to look set, but the centers will still appear slightly underdone—that’s perfect because we’re adding marshmallows next.
Step 7: Take your cookies out and immediately place 4-5 mini marshmallows on top of each cookie, positioning them toward the middle. Gently press them into the warm dough so they stick. This creates that signature hot cocoa vibe we’re going for.
Step 8: Place your cookies back in the oven for another 3-4 minutes, or till the edges are completely set and the marshmallows are soft and just starting to turn golden. You’ll smell the cinnamon intensify—that’s your signal they’re ready.
Step 9: Take your cookies out and let them cool for about 10 minutes on the pan. They’ll be soft and delicate right out of the oven, so patience here prevents broken cookies. Then transfer them onto a cooling rack till they’ve cooled completely before adding the chocolate drizzle.
Chocolate Drizzle
Step 10: In a small microwaveable bowl, add your chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between each burst, till your chocolate is melted entirely and silky smooth. The coconut oil helps thin the chocolate so it drizzles beautifully instead of clumping.
Step 11: Drizzle the melted chocolate on top of your cooled cookies by hand using a spoon, or scoop the chocolate into the corner of a ziplock bag, trim a tiny bit of the end off, and “pipe” the chocolate across the cookies in pretty zigzag lines. Let the chocolate set for about 5 minutes.
Step 12: Devour with a tall glass of milk (or your favorite non-dairy alternative) and enjoy every warm, spiced, gooey bite!
Substitutions
Flour: If you don’t have gluten-free all-purpose flour on hand, you can use regular all-purpose flour in the exact same measurement for this Mexican Chocolate Cookies Recipe With Cocoa Powder. For a grain-free option, try almond flour blended with tapioca starch (3/4 cup almond flour + 1/4 cup tapioca starch), though the texture will be slightly more delicate.
Butter: Coconut oil works beautifully as a dairy-free substitute and actually enhances the richness of these Mexican Hot Chocolate Cookies. Use refined coconut oil if you don’t want any coconut flavor coming through, or go with unrefined if you love that subtle tropical note.
Sugars: You can replace both the brown sugar and white sugar with coconut sugar for a lower glycemic option. Your cookies will have a deeper caramel flavor and slightly darker color, which honestly makes them even more irresistible.
Cayenne: Not a fan of heat? Simply omit the cayenne pepper entirely, or reduce it to just a pinch (about 1/8 tsp). The cinnamon will still give you that warm, cozy spice without any kick.
Marshmallows: If you can’t find mini marshmallows or mallow bits, you can cut regular-sized marshmallows into quarters with kitchen scissors. Alternatively, skip them altogether and just add extra chocolate chips for a simpler version of this Mexican Hot Chocolate Dessert Recipe.
Troubleshooting Tips
Cookies spreading too much? Make sure your butter is softened but not melted, and chill your cookie dough for 15-20 minutes before scooping if your kitchen is particularly warm. Room temperature matters more than you’d think with gluten-free baking.
Cookies turning out too cakey? You might be overbaking them slightly. Remember, they should look just barely set when you pull them out after the first bake. They’ll continue cooking on the hot pan as they cool.
Marshmallows burning? This happens when they’re added too early or if your oven runs hot. Stick to the 7-8 minute mark before adding them, and consider using an oven thermometer to verify your actual temperature—many ovens run 25°F hotter than the dial suggests.
Chocolate drizzle too thick? Add another 1/4 teaspoon of coconut oil to your melted chocolate and stir well. The extra fat will thin it out perfectly for drizzling without changing the flavor.
Storage & Meal Prep
Store these Gluten-Free Mexican Hot Cocoa Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy thanks to the marshmallows, which act as natural moisture keepers. For longer storage, freeze them in a freezer-safe container for up to 3 months—just let them thaw at room temperature for about 20 minutes before serving.
Want to prep ahead? You can scoop the cookie dough into balls and freeze them on a parchment-lined tray, then transfer to a freezer bag once solid. Bake from frozen, adding an extra 2-3 minutes to the initial baking time—perfect for those moments when you need warm cookies fast.
Serving Suggestions
Well… these Mexican Hot Chocolate Cookies are absolutely perfect alongside a steaming mug of actual Mexican hot chocolate for the ultimate cozy experience. The double chocolate situation is never a bad idea in my book.
Serve them at your next holiday gathering or Cinco de Mayo celebration with a platter of fresh strawberries and whipped cream. The fruit’s brightness cuts through the rich chocolate beautifully, and guests always love the interactive dessert spread.
For an over-the-top treat, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in crushed cinnamon graham crackers. It’s like a Mexican hot chocolate ice cream sandwich that’ll make everyone at your summer cookout very, very happy.
Variations
Dairy-Free Mexican Hot Chocolate Cookies: Use coconut oil instead of butter and dairy-free chocolate chips (like Enjoy Life brand). The coconut oil actually makes these even more tender and creates that melt-in-your-mouth texture that’s hard to achieve with dairy-free baking.
Extra Spicy Version: Double the cayenne to 1/2 teaspoon and add 1/4 teaspoon of ground chipotle powder for a smoky heat. This variation is perfect for adventurous eaters who love bold flavors—just warn your guests before they bite in!
Kid-Friendly Version: Omit the cayenne entirely and reduce the cinnamon to 1 teaspoon for a milder flavor that little ones will adore. You can also let kids help press the marshmallows into the warm cookies—they love that part.
Peppermint Mexican Chocolate Cookies: Add 1/2 teaspoon of peppermint extract along with the vanilla and top with crushed candy canes after the chocolate drizzle. This creates a festive twist that’s perfect for Christmas cookie exchanges.
Mocha Version: Replace 1 tablespoon of the cocoa powder with instant espresso powder for a sophisticated coffee-chocolate flavor. The caffeine kick pairs wonderfully with the warming spices in this Mexican Chocolate Cookies Recipe With Cocoa Powder.
Gluten-Free Mexican Hot Cocoa Cookies Recipe FAQs
Can I make these cookies without marshmallows?
Absolutely! While the marshmallows create that signature hot cocoa look and add extra gooeyness, you can skip them and just add 1/4 cup more chocolate chips to the dough instead. They’ll still taste incredible and capture that Mexican hot chocolate flavor beautifully.
How do I know when these Mexican Hot Chocolate Cookies are done baking?
The edges should look set and the centers might still appear slightly soft after the full baking time (with marshmallows). They’ll firm up as they cool on the pan, so don’t be tempted to overbake them or you’ll end up with dry cookies instead of chewy ones.
Why do my cookies taste bitter?
This usually happens when cocoa powder isn’t mixed thoroughly with the other dry ingredients, creating concentrated pockets. Make sure you whisk your dry ingredients really well before adding them to the wet mixture—those cocoa clumps need to break up completely.
Can I reduce the sugar in this Mexican Hot Chocolate Dessert Recipe?
You can reduce the white sugar by up to half (use 2 tablespoons instead of 1/4 cup) without drastically affecting the texture. However, I don’t recommend reducing the brown sugar since it provides moisture and chewiness that’s essential for the cookie structure.
Best way to store leftover cookie dough?
Refrigerate unbaked dough in an airtight container for up to 3 days, or freeze scooped cookie dough balls for up to 3 months. When baking refrigerated dough, let it sit at room temperature for 10 minutes first so the cookies spread properly.
What if I don’t have both brown and white sugar?
Man, oh man, you can definitely use all brown sugar (3/4 cup total) for a chewier, more molasses-forward cookie. Or use all white sugar for a crisper texture, though you’ll lose some of that deep caramel richness that makes these cookies so special.
More Gluten-Free Cookie Recipes You’ll Love
If you’re obsessed with these Gluten-Free Mexican Hot Cocoa Cookies (and how could you not be?), you’ll definitely want to check out my fudgy chocolate crinkle cookies for another chocolatey treat. They have that same rich cocoa flavor but with a gorgeous crackled top that looks bakery-perfect.
Looking for something classic? My soft-baked gluten-free sugar cookies are ideal for decorating with kids or bringing to holiday parties. They hold their shape beautifully and never spread too much—a game-changer for gluten-free baking.
And if you’re all about warm spices like me, don’t miss my cinnamon-sugar gingerdoodle cookies that combine the best of snickerdoodles and gingerbread. They’re soft, chewy, and disappear faster than any cookie I’ve ever made.
Final Thoughts
These Gluten-Free Mexican Hot Cocoa Cookies bring together everything we love about cozy winter beverages in one perfectly portable, utterly crave-worthy cookie. The combination of rich cocoa, warm cinnamon, a tiny kick of cayenne, and those gooey marshmallows creates something truly special—like a hug in cookie form.
Whether you’re gluten-free by necessity or choice, these Mexican Hot Chocolate Cookies prove that dietary restrictions don’t mean sacrificing flavor or fun. They’re simple enough for beginners but impressive enough to serve at any gathering, and honestly, that’s my favorite kind of recipe.
Now grab your apron, turn on some music, and let your kitchen fill with the most amazing cinnamon-chocolate aroma. Happy baking, friend! 🍪
Gluten-Free Mexican Hot Cocoa Cookies
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Cookie scoop
- Baking pan
- Parchment paper
- Cooling rack
- Microwave-safe bowl
- Ziplock bag (optional)
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour or regular flour
- ⅓ cup cocoa powder
- 2 tsp cinnamon
- ¼ tsp cayenne pepper
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup butter softened, or coconut oil for dairy-free
- ½ cup brown sugar or coconut sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chocolate chips
- ½ cup mini marshmallows or mallow bits
Chocolate Drizzle
- ¼ cup chocolate chips
- ½ tsp coconut oil melted, or butter
Instructions
- Preheat your oven to 350°F and line a baking pan with parchment paper or spray it with non-stick spray. This prevents sticking and makes cleanup so much easier.
- In a small mixing bowl, combine your gluten-free flour, cocoa powder, cinnamon, cayenne, baking soda, and salt. Whisk everything together till well combined and you have no cocoa powder clumps hiding in the corners.
- In a large mixing bowl, combine your softened butter, brown sugar, and white sugar, then beat them together till the mixture looks creamy and fluffy. Add your egg and vanilla to the bowl and mix again briefly till everything’s incorporated.
- Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated. The dough will be thick, rich, and smell absolutely amazing with all that cinnamon and chocolate mingling together.
- Using a cookie scoop (about 2 tablespoons), scoop your cookie dough into balls and space them a few inches apart on your prepared pan. Keep no more than 12 cookies per pan so they have room to spread slightly.
- Bake in the oven for 7-8 minutes. The edges should just start to look set, but the centers will still appear slightly underdone.
- Take your cookies out and immediately place 4-5 mini marshmallows on top of each cookie, positioning them toward the middle. Gently press them into the warm dough so they stick.
- Place your cookies back in the oven for another 3-4 minutes, or till the edges are completely set and the marshmallows are soft and just starting to turn golden.
- Take your cookies out and let them cool for about 10 minutes on the pan. They’ll be soft and delicate right out of the oven. Then transfer them onto a cooling rack till they’ve cooled completely before adding the chocolate drizzle.
- In a small microwaveable bowl, add your chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between each burst, till your chocolate is melted entirely and silky smooth.
- Drizzle the melted chocolate on top of your cooled cookies by hand using a spoon, or scoop the chocolate into the corner of a ziplock bag, trim a tiny bit of the end off, and pipe the chocolate across the cookies in pretty zigzag lines. Let the chocolate set for about 5 minutes.
