Name: Gluten Free Hot Chocolate Cookies for Cozy Holiday Bliss
Prep time: 15 min
Cook time: 11 min
Total time: 36 min
Ingredients: 215 g Dark Chocolate (Contains 64-70% cocoa for optimal flavor); 100 g Unsalted Butter (Cut into small cubes for melting); 2 Eggs (Cold for better whipping); 150 g Granulated Sugar; 100 g Light Brown Sugar; 1/2 tsp Salt (Kosher salt is best); 200 g Gluten-Free Flour Blend (King Arthur Measure for Measure or Bob's Red Mill 1-to-1); 50 g Hot Cocoa Mix (High-quality mix recommended); 10 g Cocoa Powder (Use Dutch-processed for richer taste); 1 cup Marshmallow Fluff (Can interchange with marshmallow creme)

As I stood in my warm kitchen, the aroma of chocolate began to fill the air, taking me back to cozy winters spent with hot cocoa in hand. It’s that comforting nostalgia that inspired me to create these Gluten Free Hot Chocolate Cookies. Combining the rich, fudgy essence of a brownie with delightful swirls of marshmallow fluff, these cookies are not only delicious but incredibly easy to whip up—making them a perfect treat for holiday gatherings or simply when you need a cozy pick-me-up. Plus, they are gluten-free, inviting everyone to indulge without worry. So, are you ready to fill your home with the sweet scent of chocolatey goodness? Let’s get baking!

Why are these cookies a must-try?

Irresistible Fudgy Goodness: The rich chocolate flavor and fudgy texture make every bite a true indulgence. Easy to Make: With simple steps, they come together quickly, perfect for those last-minute holiday baking sessions. Cozy Winter Vibe: The addition of marshmallow fluff makes these cookies feel like a warm hug on a chilly day. Gluten-Free Delight: Everyone can enjoy the scrumptiousness, as they’re thoughtfully crafted to be gluten-free. For more delightful variations, check out my Chocolate Peppermint Cookies or Chocolate Butter Cookies!

Gluten Free Hot Chocolate Cookie Ingredients

For the Cookie Base

Dark Chocolate – Adds depth and richness; for optimal flavor, use chocolate that contains 64-70% cocoa.
Butter – Provides moisture and richness; stick to unsalted butter for better control over salt levels.
Eggs – Essential for structure and leavening; ensure they’re cold to whip up better volume.
Granulated Sugar – Sweetens the cookies and helps create a tender crumb.
Light Brown Sugar – Contributes moisture and a hint of caramel flavor, enhancing chewiness.
Salt – Balances sweetness; kosher salt is best for even flavor distribution.
Gluten-Free Flour Blend – The main structural ingredient; for thicker cookies, opt for King Arthur Measure for Measure or Bob’s Red Mill 1-to-1.

For the Cocoa Flavor

Hot Cocoa Mix – Lends flavor and sweetness; high-quality mixes like deZaan Drinking Chocolate offer the best results. You can also substitute with cocoa powder and granulated sugar (15g cocoa + 10g sugar).
Cocoa Powder – Intensifies chocolate flavor; Dutch-processed cocoa gives a richer taste while avoiding natural cocoa for a fudgier texture.

For the Sweet Filling

Marshmallow Fluff/Creme – Adds a delightful, gooey sweetness; you can interchangeably use either for that irresistible center.

These Gluten Free Hot Chocolate Cookies are more than just a treat; they carry the promise of cozy moments and shared laughter during holiday celebrations. Get ready to bring warmth into your kitchen!

Step‑by‑Step Instructions for Gluten Free Hot Chocolate Cookies

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare two baking sheets by lining them with parchment paper, ensuring your Gluten Free Hot Chocolate Cookies won’t stick and will bake evenly. This will also make clean-up a breeze later on!

Step 2: Melt Chocolate and Butter
In a microwave-safe bowl or a saucepan over low heat, combine 215g of dark chocolate and small cubes of unsalted butter. Stir continuously until melted and fully combined, creating a glossy mixture. This rich base is what gives our cookies their fudgy essence, so be patient to avoid scorching the chocolate.

Step 3: Whip the Egg Mixture
In a stand mixer, whisk together cold eggs, granulated sugar, light brown sugar, and salt on medium speed until the mixture is fluffy and pale—this should take about 5 minutes. You want to incorporate as much air as possible in this step; it helps achieve that perfect tender texture in your Gluten Free Hot Chocolate Cookies.

Step 4: Sift the Dry Ingredients
While the egg mixture is whipping, sift together your gluten-free flour blend, cocoa powder, and hot cocoa mix in a separate bowl. Sifting will eliminate any lumps and ensure an even distribution of the dry ingredients. This step is crucial for a consistent texture in your final cookies, enhancing their fudginess.

Step 5: Combine Chocolate and Egg Mixtures
Once the chocolate and butter mixture has cooled slightly, slowly add it to the whipped egg mixture while mixing on low speed. This gentle incorporation allows the chocolate to blend into the batter without deflating the egg mixture, which is essential for maintaining a light, airy cookie.

Step 6: Fold in the Dry Ingredients
Carefully fold the sifted dry ingredients into the chocolate and egg mixture using a spatula. Be gentle here; you don’t want to over-mix, which could lead to denser cookies. The goal is to just combine everything until no dry streaks remain, resulting in a rich and fudgy dough perfect for our Gluten Free Hot Chocolate Cookies.

Step 7: Scoop and Add Marshmallow Fluff
Using a #20 cookie scoop, portion the dough onto the prepared baking sheets, leaving space between each cookie. Top each rounded scoop with a spoonful of marshmallow fluff, gently swirling it into the dough with a skewer. This creates that delightful gooey center we’re aiming for with our holiday cookies.

Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for about 11 minutes. You’ll know the cookies are done when they have a crinkled top and appear slightly domed. Keep an eye on them to avoid over-baking, as you want them to be soft and fudgy inside.

Step 9: Shape the Cookies
Immediately after removing the cookies from the oven, use a round cookie cutter to shape them into perfect circles while they’re still hot. This step helps achieve that delightful presentation and ensures uniform edges for your Gluten Free Hot Chocolate Cookies, making them even more appealing.

Step 10: Cool and Transfer
Allow the cookies to cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This cooling period is vital for setting their fudgy texture while maintaining that luscious gooey center from the marshmallow fluff.

What to Serve with Gluten Free Hot Chocolate Cookies

Indulging in these rich, fudgy cookies creates the perfect opportunity to craft an unforgettable meal experience.

Creamy Vanilla Ice Cream: A classic pairing, the cold creaminess complements the warm cookies, balancing the rich chocolate flavors beautifully.
Rich Hot Cocoa: Serve alongside a steaming cup of hot cocoa for a double chocolate experience that’s irresistibly cozy. The warmth of the drink enhances the cookies’ fudgy texture.
Fresh Berries: Juicy raspberries or strawberries add a tart contrast that brightens the decadent chocolate, creating a delightful taste interplay.
Nutty Granola: Sprinkle some homemade or store-bought nutty granola on top for added crunch and flavor contrast. It introduces an enjoyable texture and a healthful twist.
Honey-Drizzled Yogurt: A dollop of thick Greek yogurt drizzled with honey adds creaminess and a touch of sweetness to balance the rich cookie experience.
Chai Tea: The warming spices of chai tea elevate the cookie experience, making it feel even more comforting on a chilly day. Dive into the combination of flavors that linger pleasantly.
Chocolate-Covered Strawberries: Elevate the dessert experience with chocolate-covered strawberries alongside your cookies; it’s a charming touch for special occasions.
Gooey S’mores Dip: For a fun twist, serve your cookies with a gooey s’mores dip—scoop the cookies into warm chocolate and marshmallows for an indulging treat!

Storage Tips for Gluten Free Hot Chocolate Cookies

Room Temperature: Store the cookies in an airtight container at room temperature for up to 2-3 days to keep them fresh. This allows the fudgy texture to remain intact.

Fridge: If you prefer them chilled, you can refrigerate the cookies in an airtight container for up to a week, but this may alter their soft, gooey center.

Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a sealed container or freezer bag for up to 4 weeks. Thaw at room temperature before enjoying.

Reheating: To enjoy a warm cookie, reheat in the microwave for about 10 seconds. This will refresh the gooey marshmallow fluff and revive the fudgy goodness of the Gluten Free Hot Chocolate Cookies.

Make Ahead Options

These Gluten Free Hot Chocolate Cookies are ideal for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and keeping it covered in the refrigerator. For added convenience, scoop the dough onto the baking sheets, freeze them until solid, then transfer to an airtight container where they can be stored for up to 3 months. When you’re ready to bake, simply preheat your oven and pop the frozen cookie dough on the baking sheets directly, adding an extra minute or two to the baking time. This way, you can enjoy freshly baked cookies just when you need that cozy pick-me-up!

Gluten Free Hot Chocolate Cookies Variations

Feel free to let your creativity shine by customizing these delightful cookies to suit your taste and dietary needs!

Dairy-Free: Substitute butter with coconut oil or vegan butter for a deliciously rich cookie, perfect for dairy-free diets.
Nutty Twist: Add chopped nuts, like walnuts or hazelnuts, into the dough for a delightful crunch that complements the fudginess.
Chocolate Lovers: Mix in semi-sweet or dark chocolate chips for an extra dose of chocolatey goodness. The more chocolate, the merrier!
Spicy Kick: Incorporate a pinch of cayenne pepper or cinnamon into the batter for a cozy, spicy twist that warms you from the inside out.
Flavored Marshmallow: Swap plain marshmallow fluff with flavored varieties, like vanilla or raspberry, to surprise your taste buds with an unexpected flavor boost.
Cookie Sandwiches: Create cookie sandwiches by slathering marshmallow fluff between two baked cookies. The gooey filling will be a hit at any gathering!
Mini Cookies: Make mini versions by using a smaller scoop. These bite-sized treats are perfect for sharing or indulging in just one more.
Fruity Fudge: Incorporate dried fruits, such as cherries or cranberries, to add a burst of flavor and a chewy texture that balances the richness.

With all these wonderful variations, your baking adventure will never be boring! Pair these cookies with a steaming cup of cocoa or enjoy them alongside my scrumptious Chocolate Chip Cookies!

Expert Tips for Gluten Free Hot Chocolate Cookies

Measure Accurately: Ensure all ingredients are precisely measured, as gluten-free baking can be sensitive to ratios. Use a digital scale for best results.
Mind the Temperature: Keep your eggs cold; they whip better and give your cookies that perfect fluffy texture.
Don’t Chill Dough: Bake your cookies immediately after mixing. Chilling the dough can lead to a denser, less fudgy cookie.
Choose Quality Ingredients: Opt for high-quality chocolate and cocoa mix; the flavor difference is significant in your Gluten Free Hot Chocolate Cookies.
Shape While Hot: Use a cookie cutter to shape cookies as soon as they come out of the oven. This ensures uniformity and enhances their appeal.

Gluten Free Hot Chocolate Cookies Recipe FAQs

How should I select my ingredients for the Gluten Free Hot Chocolate Cookies?
Absolutely! When choosing dark chocolate, look for bars with 64-70% cocoa content; artisan chocolates often have the best flavor and texture. For the flour, I recommend gluten-free blends like King Arthur or Bob’s Red Mill, depending on whether you want thicker or thinner cookies. Make sure all your ingredients, especially cocoa powder and hot cocoa mix, are fresh for optimal taste.

What is the best way to store my Gluten Free Hot Chocolate Cookies?
Very! Store the cookies in an airtight container at room temperature for up to 2-3 days to maintain their delightful fudgy texture. If you need them to last longer, consider refrigerating them in an airtight container for up to a week; however, this may affect the gooey center. For longer-term storage, freeze them in a single layer on a baking sheet, then transfer to a sealed container or freezer bag for up to 4 weeks.

Can I freeze my baked Gluten Free Hot Chocolate Cookies?
Absolutely! To freeze, place your baked cookies in a single layer on a baking sheet, ensuring they aren’t touching. Once they are frozen solid (about 1-2 hours), transfer the cookies to a freezer-safe bag or container. This will help prevent them from sticking together. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for about 10 seconds for that warm, gooey goodness!

What should I do if my cookies don’t rise well?
Very! If your cookies don’t rise as expected, it could be related to the egg incorporation or the measurement of dry ingredients. Ensure your eggs are mixed until fluffy, incorporating air for lift. Also, double-check your flour measurements; too much flour can hinder the rise. Lastly, gently fold the dry ingredients to keep that wonderful fluffy texture.

Are there any dietary considerations I should be aware of for Gluten Free Hot Chocolate Cookies?
Absolutely! These cookies are perfect for those with gluten intolerance or celiac disease. However, if you plan to share with pets or individuals with allergies, be mindful that chocolate is toxic to dogs and other pets. It’s also wise to check all baking ingredients for potential allergens like nuts or dairy, especially if baking for those with allergies.

Can I swap out ingredients for dietary alternatives in the Gluten Free Hot Chocolate Cookies?
Very! If you prefer a vegan version, swap the butter for a dairy-free alternative (just remember eggs are essential for texture, but you could use flaxseed meal or applesauce as a substitute). You can also play around with different flavored hot cocoa mixes or even add chocolate chips for a more decadent treat!