Gluten Free Hot Cocoa Cookies are soft, chewy, chocolaty and delicious! They are egg free, oil free and made with healthier ingredients!
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Who doesn't love a nice hot cocoa in the winter time!? Now imagine that in cookie form! These cookies are filled with cacao powder, topped with gooey marshmallows and drizzled with melted dark chocolate. Now you can enjoy a mug of hot cocoa paired with a hot cocoa cookie! By the way, this cookie recipe would be perfect for a Christmas cookie exchange.
More Healthy Cookies for your Christmas cookie exchange
- Gluten Free Gingerbread Biscotti
- Almond Flour Peanut Butter Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Healthy Soft Gingerbread Cookies
Ingredients in this recipe
- cashew butter
- unsweetened almond milk
- coconut sugar
- almond flour
- cacao powder
- arrowroot starch
- baking soda
- dark chocolate chips
- gluten free mini marshmallows
- melted dark chocolate (for drizzling on top)
How to Make Hot Cocoa Cookies
- Combine all ingredients for the cookie dough.
- Use a 2 tablespoon cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet lined with parchment paper.
- Bake at 350 degrees F.
- Remove from the oven and place 3 mini marshmallows on top of each cookie.
- Bake again.
- Let the cookies cool completely on a cooling rack.
- Drizzle with chocolate.
- Place into the fridge.
- Enjoy!
How to melt chocolate in the microwave for drizzling?
Place chocolate chips in an oven safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted. Add a little coconut oil if the chocolate is not smooth enough.
Substitutions
- Use tapioca flour in place of arrowroot starch.
- You can use whatever type of milk you have on hand.
- Swap out mini marshmallows for large marshmallows. Cut the large marshmallows in half and add one half to the center of each cookie.
- You can use another nut or seed butter in place of cashew butter, but the cookies will change in flavor. Cashew butter works well for this recipe because it has a neutral flavor.
Storage Instructions
Store these cookies in an airtight container on the counter for 2-3 days or in the fridge for 3-4 days.
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Gluten Free Hot Cocoa Cookies
Ingredients
- ¼ cup cashew butter
- ¼ cup unsweetened almond milk
- ⅔ cup coconut sugar
- 1 ¾ cup almond flour
- ¼ cup cacao powder
- 2 tablespoons arrowroot starch
- ½ teaspoon baking soda
- ⅓ cup dark chocolate chips
- 36 gluten free mini marshmallows
- ¼ cup melted dark chocolate (for drizzling on top)
Instructions
- Combine all ingredients with a rubber spatula in a mixing bowl except for the marshmallows and melted dark chocolate.
- Use a 2 tablespoon cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet lined with parchment paper.
- Bake at 350 degrees F for 6 minutes.
- Remove from the oven and place 3 mini marshmallows on top of each cookie.
- Place the cookies back into the oven for 3-5 more minutes.
- Let the cookies cool completely on a cooling rack.
- Drizzle the cookies with melted dark chocolate.
- Place the cookies into the fridge for about 30 minutes so that the chocolate drizzle can harden on top and enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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