Gluten Free Hot Cocoa Cookies

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These Gluten Free Hot Cocoa Cookies taste like a mug of warm, chocolatey cocoa but in soft, chewy cookie form. Rich, gooey and topped with melty mini marshmallows, they are the perfect treat for cozy winter baking.

If you have been searching for an easy, crowd-pleasing holiday cookie, this one is always a huge hit. The dough for these gluten free hot cocoa cookies comes together quickly and the texture is that irresistible soft and chewy center with crisp edges that everyone loves. And if you are putting together a holiday cookie tray, be sure to include these Gluten Free Double Chocolate Peppermint Cookies for a minty chocolate contrast.

What makes these cookies especially fun is that they use real cocoa powder and no instant mix packets here which gives them a deep, chocolatey flavor that tastes like true hot cocoa. The chocolate chips add melty pockets of goodness and the marshmallows puff up into sweet, pillowy tops.

I love that these gluten free hot chocolate cookies work for everything: classroom events, neighbor gifts, or just a cozy baking day at home. They pair nicely with a batch of my Gluten Free Chocolate Chip Snowball Cookies, especially for a cookie exchange or potluck.

The flavors are nostalgic yet elevated, and the recipe is simple enough for even beginner gluten free bakers. Trust me, once people try these, you'll be asked to make them every holiday season.

WHY YOU'LL LOVE THESE HOT COCOA COOKIES

• Deep chocolate flavor: Real cocoa powder makes these taste like a premium hot cocoa, rich and satisfying.

• Soft, chewy texture: Slightly, crisp edges with a gooey center.

• Festive marshmallow topping: Mini marshmallows puff up and toast lightly, creating a classic hot cocoa moment.

• Great for gifting: They pack well, stay soft for days and look adorable on cookie trays.

INGREDIENTS YOU NEED

• Softened butter: Creates a soft, tender cookie and blends smoothly with the sugars.

• Granulated sugar: Adds sweetness and helps achieve crisp edges.

• Brown sugar: Adds moisture and a hint of caramel flavor for chewiness.

• Vanilla extract: Enhances the warm hot cocoa flavor of the cookies.

• Gluten Free 1:1 flour blend: I recommend using Bob Red Mills 1:1 gluten free flour blend since it gives structure.

• Baking powder: Adds lift for a soft, fluffy center.

• Eggs: Binds the dough and contributes to the chewy texture.

• Baking soda: Helps the cookies spread slightly and creates tender crumb.

• Salt: Balances the sweetness and enhances the chocolate flavor.

• Cocoa powder: Use Dutch process cocoa for best results. This will give the cookies that rich, deep hot cocoa taste.

• Chocolate chips: Adds melty chocolate pockets throughout each bite.

• Mini marshmallows: Toast lightly on top for that classic hot cocoa look and flavor. Check packaging for gluten free. I like the Dandie brand for gluten free.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE HOT CHOCOLATE COOKIES

Step 1: Beat together the butter and sugars until fluffy then add eggs and vanilla extract.

Step 2: Whisk together the flour, cocoa, salt, baking soda and baking powder.

Step 3: Combine dry ingredients with wet ingredients.

Step 4: Fold in the chocolate chips and mini marshmallows then chill the dough for 4 hours.

Step 5: Preheat the oven to 350 F and line parchment paper. Scoop the dough onto the paper about 2-3 inches apart. Press extra chocolate chips or marshmallow bits into the tops of the cookies. Bake for 9-11 minutes.

Step 6: Allow the cookies to cool for 5 minutes before transferring to a cooling rack.

EMILY'S TIPS

• Use room temperature butter. Softened butter whips with the sugars to create a lighter, softer cookie.

• Cream the sugars thoroughly. A full 2-3 minutes creates a fluffy base that helps the cookies rise.

• Use Dutch process cocoa for richer flavor. Natural cocoa works too, but Dutch gives a deeper chocolate taste.

• Let the dough chill before scooping. This allows the cocoa to hydrate for richer flavor and prevents the cookies from spreading.

• Gently press the marshmallows on top. If they fall off, lightly flatten the dough to help them stick.

• Bake just until the edges set. These cookies should still look slightly soft in the center when they come out.

• Let them cool on the baking sheet. They are delicate when warm and firm up as they cool.

SERVING SUGGESTIONS

Serve these hot chocolate cookies with mugs of Spicy Hot Cocoa, a Dairy Free Peppermint Mocha Frappuccino or a big holiday dessert board. They pair wonderfully with these Gluten Free Double Chocolate Peppermint Cookies and these Gluten Free Chocolate Chip Snowball Cookies for a beautiful, varied cookie platter. Add them to gift boxes, school party trays or your Christmas Eve baking spreads.

MAKE AHEAD AND STORAGE INSTRUCTIONS

• Make Ahead: Prepare the dough up to 48 hours in advance and store covered in the refrigerator. You can also scoop and freeze the dough for longer storage.

• Refrigerate: Keep baked cookies in an airtight container for 4-5 days.

• Freeze: Freeze in layers with parchment paper between each cookie and place in a freezer friendly bag for up to 3 months. Thaw at room temperature and enjoy. No reheating is necessary.

RECIPE FAQ'S

Can I freeze the dough?

Yes! Scoop into dough balls and freeze on a baking sheet, then store in a freezer bag for up to 3 months.

Do I have to use mini marshmallows?

Mini marshmallows melt and stick better than regular ones, but you can chop full size ones if needed.

Can I substitute hot cocoa mix for the cocoa powder?

I don't recommend it. Cocoa mixes have extra sugar and fillers that change the cookie's texture.

Can I add peppermint?

Sure, crushed candy canes or a splash of peppermint extract turns these into a festive mint hot cocoa cookie.

Why did my cookies spread too much?

Often this means the butter was too warm or the dough wasn't rested enough.

I hope you give these Gluten Free Hot Cocoa Cookies a try! If you do give this recipe a try, please let me know!

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