Gluten Free Hot Cocoa Cookies
Rich, fudgy Gluten Free Hot Cocoa Cookies with marshmallow swirl are perfect for holiday baking. Easy recipe with crinkle tops!
You know that cozy feeling when you’re curled up with a steaming mug of hot chocolate on a snowy evening? These Gluten Free Hot Cocoa Cookies capture that exact magic in cookie form.
I’ll never forget the first time I made these for our family’s Christmas cookie exchange—my niece took one bite and asked if I’d somehow baked her favorite bedtime drink into a dessert.
These cookies are basically winter in edible form. They’ve got deep chocolate flavor from real dark chocolate, a hint of hot cocoa mix for that nostalgic sweetness, and swirls of gooey marshmallow fluff throughout. The best part? They’re ridiculously simple to make, even if you’re new to gluten-free baking.
Table of Contents
Gluten Free Hot Cocoa Cookies with Marshmallow Swirl
Equipment
- Stand mixer with whisk and paddle attachments
- Two baking sheet trays
- Parchment paper
- Microwave-safe heat-proof bowl
- Saucepan
- Sifter
- Heat-proof spatula
- Flexible spatula
- #20 cookie scoop (3 tablespoons)
- Skewer or toothpick
- Cookie cutter (optional)
- Cooling rack
Ingredients
Chocolate Butter Mixture
- 215 grams dark chocolate 64% – 70% dark
- 113 grams unsalted butter can be cold
Cookie Dough
- 2 large eggs
- 1 large egg yolk
- 95 grams light brown sugar
- 95 grams granulated white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso optional but recommended
- ¾ teaspoon kosher salt 3 grams
- 120 grams Gluten Free Multipurpose Flour
- 20 grams hot cocoa mix like Swiss Miss
- 15 grams cocoa powder unsweetened, dutch processed
- 1 teaspoon baking powder 4.5 grams
- marshmallow fluff as needed
Instructions
- Place 215 grams of dark chocolate in a heat-proof, microwave-safe bowl and set aside. Cut the butter into small cubes and place in a saucepan over medium heat. Carefully melt the butter, then remove from heat and pour it over the chocolate. Let this mixture sit undisturbed while you work on the next steps.
- Preheat your oven to 350°F. Line two sheet trays with parchment paper and set aside.
- Combine both eggs, the egg yolk, light brown sugar, white sugar, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for a full 5 minutes until extremely thick, fluffy, and pale in color.
- While the eggs are whipping, sift together the gluten-free flour, hot cocoa mix, cocoa powder, and baking powder in a separate bowl. Set aside.
- Using a heat-proof spatula, stir your butter-chocolate mixture until silky smooth. The heat from the melted butter should have melted all the chocolate. If not fully melted, microwave for 10-15 seconds. The mixture should be warm but not boiling hot.
- When your egg-sugar mixture looks fluffy and thick, reduce mixer speed to low and slowly pour in the chocolate-butter mixture. Mix for 30-45 seconds until combined, making sure to scrape down the sides of the bowl.
- Turn off your mixer and switch to the paddle attachment. Add the dry ingredients and mix on low speed until roughly combined. Turn off the mixer and use a flexible spatula to fold everything together gently, scraping the bottom of the bowl.
- Using a #20 cookie scoop (about 3 tablespoons), divide the batter between the two prepared sheet trays. The batter will look very loose and fluid—this is normal.
- Top the center of each cookie dough ball with a small spoonful of marshmallow fluff. Dip your spoon in hot water or spray lightly with non-stick spray to prevent sticking. If desired, use a skewer or toothpick to gently swirl the marshmallow into the dough.
- Bake one tray at a time for exactly 11 minutes. The cookies should develop a gorgeous crinkle top and slight dome in the center. Remove from the oven and, if desired, use a cookie cutter slightly bigger than each cookie to shape them into perfect circles while still hot.
- Let the cookies rest on the baking pan for 5-10 minutes before transferring to a cooling rack. They will firm up beautifully as they cool.
Notes
Gluten Free Hot Cocoa Cookies Ingredients
| Ingredient | Amount |
|---|---|
| Dark chocolate (64%-70% dark) | 215 grams |
| Unsalted butter (can be cold) | 113 grams |
| Large eggs | 2 |
| Large egg yolk | 1 |
| Light brown sugar | 95 grams |
| Granulated white sugar | 95 grams |
| Vanilla extract | 2 teaspoons |
| Instant espresso (optional but recommended) | 1 teaspoon |
| Kosher salt | ¾ teaspoon (3 grams) |
| Gluten Free Multipurpose Flour | 120 grams |
| Hot cocoa mix (like Swiss Miss) | 20 grams |
| Unsweetened cocoa powder (Dutch processed) | 15 grams |
| Baking powder | 1 teaspoon (4.5 grams) |
| Marshmallow fluff | As needed |
Gluten Free Hot Cocoa Cookies Instructions
Make the Chocolate Butter Mixture
Place your dark chocolate in a heat-proof, microwave-safe bowl and set it aside for now. Cut the butter into small cubes and pop them in a saucepan over medium heat. Watch carefully as the butter melts—you want it fully liquefied but not browned. Once melted, remove from heat immediately and pour that golden butter right over your chocolate chunks. Let this magical mixture sit undisturbed while you work on the next steps.
Prepare to Bake
Preheat your oven to 350°F and line two sheet trays with parchment paper. This is one of those winter gluten free recipes where prep makes everything smoother, so get those trays ready before you start mixing.
Whip the Egg Mixture
Combine both eggs, the egg yolk, light brown sugar, white sugar, salt, vanilla, and instant espresso in your stand mixer bowl fitted with the whisk attachment. Crank it up to medium-high speed and let it whip for a full 5 minutes. You’re looking for extremely thick, fluffy, and pale—like the texture of marshmallow fluff itself.
Prepare Dry Ingredients
While your eggs are whipping away, sift together the gluten-free flour, hot cocoa mix, cocoa powder, and baking powder in a separate bowl. Sifting might seem fussy, but it prevents lumps and creates the lightest texture possible in your Gluten Free Hot Cocoa Cookies.
Combine Chocolate and Butter
Grab a heat-proof spatula and stir your butter-chocolate mixture until silky smooth. The residual heat from the butter should’ve melted everything perfectly, but if you spot any stubborn chocolate chunks, microwave for 10-15 seconds. The mixture should feel warm to the touch but not scorching hot.
Mix Wet Ingredients
When your egg-sugar mixture looks like a cloud, reduce your mixer speed to low and slowly pour in the chocolate-butter blend. Mix for 30-45 seconds until everything’s combined, and make sure to scrape down the sides of the bowl—you don’t want any chocolate hiding in the corners.
Add Dry Ingredients
Turn off your mixer and switch to the paddle attachment. Add your dry ingredient mixture and mix on low speed until roughly combined—it’ll look a bit messy, and that’s okay. Stop the mixer, grab a flexible spatula, and fold everything together gently, making sure to scrape the bottom of the bowl where flour loves to hide.
Shape the Cookies
Using a #20 cookie scoop (that’s about 3 tablespoons), divide the batter between your two prepared sheet trays. The batter will look alarmingly loose and fluid—don’t panic! These healthy gluten free sweets have a unique texture that transforms beautifully in the oven.
Add Marshmallow Swirl
Top the center of each cookie dough ball with a small spoonful of marshmallow fluff. Pro tip: dip your spoon in hot water or spray it lightly with non-stick spray to prevent sticking. If you’re feeling fancy, use a skewer or toothpick to swirl the marshmallow into the dough, creating those Instagram-worthy patterns.
Bake to Perfection
Bake one tray at a time for exactly 11 minutes. You’ll know they’re ready when they develop that gorgeous crinkle top and slight dome in the center. Remove from the oven and here’s a baker’s secret: if you want perfectly round cookies, gently press a cookie cutter (slightly bigger than each cookie) around the edges while they’re still hot. This shapes them into flawless circles.
Let the cookies rest on the baking pan for 5-10 minutes before transferring to a cooling rack. They’ll be delicate when hot but firm up beautifully as they cool.
Substitutions For Your Gluten Free Hot Cocoa Cookies
Flour Alternatives
Can’t find your usual gluten-free flour blend? Look for one with xanthan gum already included—it helps bind these Christmas baking recipes gluten free together. Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work wonderfully here.
Dairy-Free Option
Swap the butter for vegan butter sticks (not margarine in a tub) for equally rich results. Make sure your chocolate chips are dairy-free too—many dark chocolates naturally are. For the marshmallow fluff, Dandies makes an excellent vegan version.
Sugar Adjustments
You can replace the light brown sugar with coconut sugar for a deeper, almost caramel-like flavor. Keep the white sugar as is though—it helps create that beautiful crinkle top we’re after.
No Espresso Powder?
Well, you can definitely skip it, but don’t! The espresso doesn’t make these taste like coffee—it amplifies the chocolate flavor like turning up the volume on your favorite song. If you absolutely must omit it, add an extra ¼ teaspoon of vanilla instead.
Troubleshooting
Cookies Spreading Too Much
If your Gluten Free Hot Cocoa Cookies spread into pancakes, your chocolate-butter mixture was probably too hot when you added it. Next time, let it cool for 5 minutes before mixing. Also double-check that you measured your flour correctly—it should be spooned into the measuring cup and leveled off, not packed.
Dry or Crumbly Texture
Overbaking is usually the culprit here. These winter gluten free recipes need to come out when they still look slightly underdone in the center. They’ll continue cooking on the hot pan. Set a timer for 11 minutes and don’t walk away!
Marshmallow Disappearing
If your marshmallow fluff sank completely into the dough, you might’ve used too much or mixed it in too aggressively. A small dollop on top with just a gentle swirl keeps it visible. The heat makes it melt and spread naturally, so you don’t need to help it along too much.
Flat Tops Instead of Crinkles
The secret to those gorgeous crinkle tops is whipping your eggs long enough—a full 5 minutes. If you shortchange this step, you’ll get flatter cookies. Also make sure your baking powder is fresh; old leavening agents lose their power.
Storage and Meal Prep
Store leftover cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and fudgy the whole time—if they last that long! For longer storage, freeze them in a freezer-safe container with parchment paper between layers for up to 3 months.
You can prep the dough ahead and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for 15 minutes before scooping. Alternatively, scoop the cookies onto parchment-lined trays, freeze until solid, then transfer to freezer bags. Bake from frozen, adding 2-3 extra minutes to the baking time.
Serving Suggestions
These healthy gluten free sweets are perfect straight from the oven with a cold glass of milk. The contrast between the warm, gooey cookie and ice-cold milk? Man, oh man, it’s pure comfort. Serve them alongside actual mugs of hot chocolate at your holiday gatherings for a fun theme.
Try sandwiching a scoop of vanilla ice cream between two cookies for an over-the-top dessert. Or crumble them over your favorite ice cream sundae for added texture. They also pair beautifully with coffee for a morning treat—just don’t tell anyone you had cookies for breakfast.
Variations
Peppermint Twist
Add ½ teaspoon of peppermint extract along with the vanilla and fold in crushed candy canes or peppermint bark pieces before baking. This transforms them into festive Christmas baking recipes gluten free that scream holiday cheer.
S’mores Style
Skip the marshmallow swirl on top and instead press mini marshmallows and gluten-free graham cracker pieces into the dough before baking. You’ll get campfire vibes without leaving your kitchen.
Mocha Version
Double the espresso powder to 2 teaspoons for a pronounced coffee flavor. These are perfect for the coffee lovers in your life and make an elegant addition to brunch spreads.
Kid-Friendly Mini Cookies
Use a smaller cookie scoop (#40 or about 2 teaspoons) and reduce baking time to 8-9 minutes. Little hands love the mini size, and they’re perfect for packing in lunchboxes. Just be sure to check with your school about their gluten-free and allergen policies first.
Gluten Free Hot Cocoa Cookies FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate creates a sweeter, less intense flavor that some folks prefer. Just know that your cookies will be softer and spread a bit more since milk chocolate has a lower cocoa content. They’ll still be delicious though!
How do I know when these Gluten Free Hot Cocoa Cookies are done?
Look for crinkly, slightly domed tops with edges that appear set. The centers should still look a tiny bit underdone—they’ll firm up as they cool. If you gently press the top and it springs back slightly, they’re ready.
Why are my cookies not as fudgy as yours look?
The key to ultra-fudgy texture is not overbaking and using quality chocolate. Cheap chocolate chips won’t give you the same richness. Also, make sure you’re measuring flour by weight if possible—too much flour makes dry cookies.
Can I make these ahead for a holiday party?
These Christmas baking recipes gluten free taste best within 2 days of baking, but you can definitely make the dough ahead. Scoop and freeze the dough balls, then bake fresh the morning of your party for that just-baked aroma everyone loves.
What’s the best gluten-free flour for this recipe?
Any quality all-purpose gluten-free blend with xanthan gum works great. I’ve had success with Cup4Cup, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. Avoid single-grain flours like almond or coconut flour—they won’t work here.
Recipe Notes & Tips
Want to level up your holiday baking game? These Gluten Free Hot Cocoa Cookies pair perfectly with other festive treats from my seasonal dessert collection. The rich chocolate flavor complements spiced desserts beautifully.
For a complete holiday spread, try serving these alongside my creamy dairy-free pumpkin pie. The contrast between chocolate and pumpkin spice creates a bakery-worthy dessert table that’ll have everyone asking for recipes.
These winter gluten free recipes benefit from high-quality chocolate. Research from trusted nutritional guides shows that dark chocolate contains beneficial antioxidants, making these treats a slightly more nutritious indulgence.
The secret to bakery-quality cookies? Room temperature eggs mix more easily and create better structure. Pull them from the fridge 30 minutes before you start baking.
Don’t skip sifting your dry ingredients. It might feel like an extra step, but it prevents cocoa clumps and ensures your healthy gluten free sweets have that smooth, professional texture everyone loves.
Final Thoughts
These Gluten Free Hot Cocoa Cookies bring all the cozy winter vibes without the gluten. Whether you’re baking for a holiday party or just treating yourself on a cold evening, they’re guaranteed to become your new favorite cold-weather cookie!
