Gluten Free Hot Cocoa Cookies (Edit recipe)

Your ultimate holiday cookie is here! These gluten free cookies are so fudgy and filled with goodies and taste just like everyone’s favorite winter beverage – hot cocoa!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	15 g
Carbohydrates:	38 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	186 mg
Fiber:	2 g
Sugars:	26 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 24

Ingredients

2 cups Gluten Free Flour
1 cup Almond Meal/Flour
0.5 cup Cocoa Powder
1 Tbsp Espresso Powder
1.5 tsp Baking Soda
1 tsp Salt
0.25 cup Swiss Miss Hot Cocoa Mix (Dark Chocolate)
0.75 cup Unsalted Butter, softened
1 Tbsp Vanilla Extract
3 whole Eggs
1 cup Granulated White Sugar
1.5 cups Semi-Sweet Chocolate Chips
1 cup Mini Marshmallows
1 cup Candy Canes, crushed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F.
Combine gluten free flour, almond flour, cocoa powder, espresso powder, baking soda and salt in a bowl.
In the bowl of a stand mixer, beat egg, butter, vanilla, hot cocoa powder and sugar until light in color and fluffy.
Gradually add dry ingredients to wet ingredients being careful to not over mix.
Gently fold in the chocolate chips, mini marshmallows, and crushed candy cane.
Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper.
Bake for 10-12 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.