These hot cocoa cookies are the perfect winter dessert! They have a chewy and soft brownie cookie base topped with marshmallows and a fudge sauce. They are seriously so so delicious and perfect for every holiday party! They're also gluten-free and dairy-free, so everyone can enjoy them!
Ingredients
Here are the ingredients you'll need:
- gluten-free flour
- non-dairy butter
- cocoa powder
- baking powder
- brown sugar
- eggs
- vanilla extract
- marshmallows
- powdered sugar
See recipe card for quantities.
Storage
Store in an airtight container for up to one week.
Gluten-free & Dairy-free Hot Cocoa Cookies
These hot cocoa cookies are gluten-free, dairy-free, simple to make, and absolutely delicious!
Ingredients
For the cookies:
- 1 ½ cup gluten-free flour I used the Namaste gluten-free flour blend from Costco!
- ½ cup cacao powder unsweetened
- 1 ½ teaspoon baking powder
- ½ tablespoon tapioca flour
- 3 eggs
- ½ cup non-dairy butter
- 1 ¼ cup non-dairy chocolate chips
- 1 ½ cup brown sugar
- 3 teaspoon vanilla extract
- pinch of salt
- 1 ½ cup small marshmallows
For the fudge topping:
- ¼ cup cacao powder unsweetened
- 4 tablespoon non-dairy butter melted
- ¼ cup hot water
- 2-2 ½ cup powdered sugar
Instructions
- In a small saucepan over medium-low heat, melt together the chocolate chips and butter until smooth. Let cool completely before starting the cookie dough.
- In a mixer, combined the eggs, brown sugar, and vanilla until well combined. Mix in the cooled chocolate mixture.
- Add in the dry ingredients (not the marshmallows!), until everything is well combined. Place the dough in the fridge for about an hour and a half minimum.
- Preheat oven to 325℉ and line 3 baking trays with parchment paper. Scoop the cookie dough into balls about 1 ½ tablespoon in size (you can make these bigger or smaller depending on your preference and how many you want to make!).
- Lightly flatten the cookie dough balls, but not too much. Bake for 9 minutes. Remove from oven and add 3-5 marshmallows to the top of each cookie. Gently press the marshmallows into the cookies and return to the oven for another 2 minutes.
- Let the cookies cool completely while you make the fudge topping.
- Mix together the fudge topping ingredients until smooth. You may need to add more/less powdered sugar-just slowly add it until you have a consistency you like. You want it thin enough to drizzle onto the cookies but thick enough that it doesn't just slide off.
- Drizzle the cookies with the fudge topping and let it harden before serving and enjoying!
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