These Gluten Free Hot Cocoa Cookies are everything I crave on a chilly evening. Chewy, deeply chocolatey, and crowned with melty marshmallows, they taste like a mug of cocoa in cookie form. The dough comes together easily and bakes up beautifully with a gluten free 1-to-1 flour blend.

Gluten Free Hot Cocoa Cookies: Chewy, Cozy Treat

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Prep Time 20

Cook Time 10

Chill Time 25

Total Time 55

Course Cookies, Dessert

Cuisine American

Servings cookies

Equipment

2 Baking Sheet
1 Parchment Paper for lining
1 Large bowl
1 medium bowl
1 Electric Mixer hand or stand
1 Cookie scoop 2 tbsp
1 Wire rack

Ingredients

Dry Ingredients

1.75 cup gluten free 1-to-1 all-purpose flour with xanthan gum
0.5 cup unsweetened cocoa powder natural or Dutch-process
0.5 cup gluten free hot cocoa mix or 2 tbsp cocoa + 2 tbsp powdered sugar + 1 tbsp milk powder
1 tsp cornstarch optional
1 tsp baking powder
0.5 tsp baking soda
0.75 tsp fine sea salt
0.5 tsp instant espresso powder optional

Wet Ingredients & Mix-ins

0.75 cup unsalted butter softened; dairy free: use plant butter sticks
0.75 cup light brown sugar packed
0.5 cup granulated sugar
2 eggs large, room temperature
2 tsp pure vanilla extract
1 cup gluten free chocolate chips or chunks

Topping

1 cup mini marshmallows or 1/2 cup dehydrated mallow bits; vegan marshmallows work
flaky sea salt for finishing; optional

Instructions

Make the Cookies

Heat the oven to 350°F, and line 2 baking sheets with parchment. This prevents sticking and keeps bottoms from over-browning.
In a medium bowl, whisk flour, cocoa powder, hot cocoa mix, cornstarch, baking powder, baking soda, salt, and espresso powder until evenly combined. Set aside.
In a large bowl, beat softened butter with brown sugar and granulated sugar on medium speed for 2 to 3 minutes until fluffy and slightly lightened. Scrape the bowl. Beat in eggs one at a time, then vanilla, until smooth.
Add the dry mix to the butter mixture. Mix on low just until the flour disappears. Fold in chocolate chips. The dough will be thick and glossy like brownie batter.
Chill the dough for 20 to 30 minutes to set the fats so the cookies bake thick and chewy without spreading too much.
Scoop 2 tablespoon portions, spacing 2 inches apart. Bake 7 to 8 minutes until edges are set but centers still look slightly soft.
Pull the tray, quickly press 3 to 4 mini marshmallows onto each cookie, and return to the oven for 2 to 3 minutes. The marshmallows should puff and just start to toast. Sprinkle with flaky salt if you like.
Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They will set into a fudgy-chewy texture as they cool. For extra toastiness, a quick 5 to 10 second torch or a very short broil can kiss the marshmallows. Watch closely.

Notes

Tips: Use a true 1-to-1 gluten free flour with xanthan gum. Weigh ingredients for best results and avoid overbaking; pull when centers look slightly soft. Chill dough 20–30 minutes to control spread. Add marshmallows near the end so they toast instead of melting. Variations: Peppermint (add 1/2 tsp peppermint extract; top with crushed candy canes), Mocha (add 1 tsp espresso; drizzle coffee glaze), Salted Caramel (press a soft caramel in center post-bake, sprinkle flaky salt), Double Chip (mix dark and white chips), Stuffed (enclose half a large vegan marshmallow inside each dough ball). Storage: Store airtight at room temp up to 3 days (add a slice of bread to keep soft). Freeze baked cookies up to 2 months; rewarm 10–12 seconds. Freeze scooped dough and bake from frozen at 350°F for 10–12 minutes, adding marshmallows in the last 2 minutes.

Tried this recipe?Let us know how it was!

Why You’ll Love This Gluten Free Hot Cocoa Cookies

Classic hot cocoa flavor in a soft, chewy cookie that stays tender.
100 percent gluten free with simple pantry staples and easy swaps.
Kid-approved marshmallow tops that toast and goo as they cool.
One-bowl mixing and a short chill for reliable bakery-style results.
Freezer-friendly dough and baked cookies for make-ahead magic.

Gluten Free Hot Cocoa Cookies Ingredients & Substitutions

1 3/4 cups gluten free 1-to-1 all-purpose flour with xanthan gum (about 210 g) – use a blend intended for cup-for-cup baking.
1/2 cup unsweetened cocoa powder, natural or Dutch-process (45 g) – either works; Dutch gives deeper color.
1/2 cup gluten free hot cocoa mix (50 g) – boosts that nostalgic cocoa flavor. No mix? Add 2 tbsp cocoa + 2 tbsp powdered sugar + 1 tbsp milk powder or coconut milk powder.
1 tsp cornstarch – optional, for extra softness.
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
1/2 tsp instant espresso powder – optional, enhances chocolate without tasting like coffee.
3/4 cup unsalted butter, softened (170 g) – dairy free: use plant butter sticks.
3/4 cup packed light brown sugar (150 g)
1/2 cup granulated sugar (100 g)
2 large eggs, room temperature – egg free: use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rested 10 minutes).
2 tsp pure vanilla extract
1 cup gluten free chocolate chips or chunks (170 g)
1 cup mini marshmallows or 1/2 cup dehydrated mallow bits – vegan marshmallows work; check labels.
Flaky sea salt for finishing – optional but lovely.

Step-by-Step Instructions to Make Gluten Free Hot Cocoa Cookies

Preheat and Prep

Heat the oven to 350°F, and line 2 baking sheets with parchment. This prevents sticking and keeps bottoms from over-browning.

Whisk the Dry Ingredients

In a medium bowl, whisk flour, cocoa powder, hot cocoa mix, cornstarch, baking powder, baking soda, salt, and espresso powder until evenly combined. Set aside.

Cream Butter and Sugars

In a large bowl, beat softened butter with brown sugar and granulated sugar on medium speed for 2 to 3 minutes until fluffy and slightly lightened. Scrape the bowl. Beat in eggs one at a time, then vanilla, until smooth.

Bring the Dough Together

Add the dry mix to the butter mixture. Mix on low just until the flour disappears. Fold in chocolate chips. The dough will be thick and glossy like brownie batter.

Chill for Better Shape

Chill the dough for 20 to 30 minutes. This sets the fats so cookies bake thick and chewy without spreading too much.

Scoop and Bake

Scoop 2 tablespoon portions, spacing 2 inches apart. Bake 7 to 8 minutes until edges are set but centers still look slightly soft.

Add Marshmallows and Finish

Pull the tray, quickly press 3 to 4 mini marshmallows onto each cookie, and return to the oven for 2 to 3 minutes. The marshmallows should puff and just start to toast. Sprinkle with flaky salt if you like.

Cool and Set

Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They will set into the perfect fudgy-chewy texture as they cool. For extra toastiness, a quick 5 to 10 second torch or a very short broil can kiss the marshmallows. Watch closely.

Tips for Success

Use a true 1-to-1 gluten free flour that includes xanthan gum for structure.
Weigh ingredients when you can. Too much flour equals cakey cookies.
Do not overbake. Pull when centers still look soft for that brownie-chewy bite.
Chill the dough to control spread, especially on warm days.
Press marshmallows on near the end so they toast instead of dissolving.

Variations of Gluten Free Hot Cocoa Cookies

Peppermint Hot Cocoa: Add 1/2 tsp peppermint extract and top with crushed candy canes after baking.
Mocha Swirl: Stir 1 tsp espresso powder into the wet ingredients and drizzle cooled cookies with a thin coffee glaze.
Salted Caramel: Press a soft caramel cube into the center after baking, then sprinkle with flaky salt.
Double Chip: Use a mix of dark and white chocolate chips for contrast.
Stuffed Surprise: Enclose half a large vegan marshmallow inside each dough ball for molten centers.

Serving Suggestions: What to Pair with Gluten Free Hot Cocoa Cookies

Warm milk or your favorite dairy free milk for classic dunking.
A steamy mug of hot cocoa with whipped cream for cozy-on-cozy.
Vanilla ice cream to make quick cookie sundaes.
Fresh berries for a bright, tart contrast.

Storage & Reheating Instructions

Room Temp: Store in an airtight container up to 3 days. Slip in a slice of bread to keep them soft.
Freezer, Baked: Freeze in a single layer, then bag up to 2 months. Rewarm 10 to 12 seconds in the microwave.
Freezer, Dough: Scoop dough balls and freeze on a tray. Bake from frozen at 350°F for 10 to 12 minutes, adding marshmallows in the last 2 minutes.

Memories Made Around the Table

On our first snow day of the season, I passed a plate of these around while we played cards by the window. Every cookie disappeared, and the only quiet moment was that first bite.

FAQs

Which gluten free flour works best? Use a 1-to-1 all-purpose blend with xanthan gum. Brands like King Arthur and Bob’s 1:1 perform consistently in cookies.

Can I skip the hot cocoa mix? Yes. Add 2 tbsp cocoa and 2 tbsp powdered sugar instead. The cookies will still be rich and chocolatey.

How do I keep marshmallows from melting away? Add them near the end of baking and do not overbake. Dehydrated mallow bits also hold their shape beautifully.

Are marshmallows gluten free? Most are, but always check labels for hidden gluten or shared facility statements.

Can I make these dairy free or egg free? Use plant butter and dairy free chocolate. For egg free, use 2 flax eggs. Bake an extra minute if needed.

Final Thoughts

These Gluten Free Hot Cocoa Cookies deliver everything we love about winter baking in a simple, reliable recipe. Keep a stash of dough balls in the freezer, and you are always 12 minutes from a warm, cozy treat.