Hot Cocoa Cookies with Marshmallows (Gluten Free, Grain Free)

As the temperature drops and winter blankets the world outside, there’s nothing quite like the nostalgia of curling up with a mug of hot cocoa. Now, imagine capturing that cozy essence in cookie form. With each warm, chewy bite of these Hot Cocoa Cookies with Marshmallows, you’ll be transported to a snowy evening by the fireplace, surrounded by laughter and loved ones. The rich chocolate aroma wafts through the air, mingling with the sweet scent of melting marshmallows, creating an irresistible allure that will have you racing to bake a batch as soon as the first frost arrives. This is a recipe that embodies the spirit of the season, making every moment spent baking worthwhile.

While experimenting in the kitchen, I harkened back to childhood memories of sipping hot cocoa on snowy days. Driven by nostalgia and a recent rise in gluten-free baking, I honed this recipe to bring joy to both gluten-sensitive and cocoa-loving individuals alike. The delicate balance in flavors—the dark chocolate paired with creamy marshmallows—gives an indulgent twist to a classic treat. These cookies not only satisfy a sweet tooth but provide a delightful way to make new memories around the holiday table.

Ingredients

To create these delectable Hot Cocoa Cookies with Marshmallows, you will need the following:

• Almond flour: Provides a moist, buttery texture while keeping the cookies grain-free.
• Cocoa powder: Adds deep chocolate flavor. Choose a high-quality, unsweetened cocoa for the best results.
• Maple syrup or honey: Acts as a natural sweetener and binds the cookie dough together while adding a hint of caramel flavor.
• Eggs: Essential for moisture and structure—opt for room temperature for better mixing.
• Baking soda: Helps the cookies rise and become slightly puffy.
• Chocolate chips: Go for dark, dairy-free chips if you want to keep this recipe vegan.
• Mini marshmallows: These are the stars of the cookies, melting into gooey pockets of sweetness.

If you’re following a specific diet, here are a few substitution ideas:

• For egg-free options, try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
• Agave syrup can replace maple syrup or honey for a vegan twist.
• For a nuttier taste, substitute almond flour with cashew flour.

Step-by-Step Instructions

Creating these cookies is not only straightforward, but it’s also a fun activity to share with family or friends. Here’s how to make them.

Start by preheating your oven to 350°F (175°C). A properly preheated oven ensures even baking. Line a baking sheet with parchment paper to prevent sticking.

In a mixing bowl, combine the almond flour and cocoa powder. Whisk them together to break up any clumps. In another bowl, blend the maple syrup, eggs, and baking soda until frothy. The bubbles indicate air is being incorporated, which helps the cookies rise.

Gradually add the dry ingredients to the wet mixture, stirring until fully combined; a wooden spoon works wonders here. You should have a thick, dough-like consistency. Gently fold in the chocolate chips and mini marshmallows, making sure they’re distributed evenly.

Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them at least 2 inches apart as they will spread while baking.

Bake for 12-15 minutes, or until the edges appear set but the centers remain slightly soft. The aroma will be enticing, so resist the urge to jump the gun! Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack for further cooling.

Expert Tips

To elevate your baking experience, consider these tips:

• The dough can be refrigerated for up to 24 hours. Chilling enhances the flavors and makes the cookies even more delightful.
• For extra melt-in-your-mouth flavor, sprinkle a tiny pinch of sea salt on top before baking. This adds a savory contrast to the sweetness.
• If the dough is too sticky, add a little more almond flour until manageable. Similarly, if it’s too dry, a bit of water or additional syrup can help.
• For a crunchy texture, bake them a few minutes longer and keep an eye on them to avoid burning.

Storage & Substitutions

Once your cookies have cooled, store them in an airtight container at room temperature for up to five days. For longer-term storage, freeze them in a single layer, then transfer to a freezer-safe container or bag. They can last up to three months in the freezer!

When you want to indulge, simply pull a few from the freezer and let them thaw at room temperature or pop them in the microwave for a few seconds to regain warmth.

How do I make this recipe ahead?

To prepare these cookies in advance, simply create the dough and store it in the refrigerator for up to 24 hours. You can even freeze unbaked dough balls. Just increase the baking time by a couple of minutes if baking directly from the freezer.

Can I use another type of flour?

While almond flour is key for this recipe’s texture, you can experiment with coconut flour. Keep in mind that coconut flour is much more absorbent, so you’ll need less—around 1/4 cup, and you may need to add an extra egg for moisture.

Are the cookies gluten-free?

Absolutely! These Hot Cocoa Cookies are completely gluten-free, made with almond flour and no grain-containing ingredients, making them suitable for those with gluten sensitivities.

Can I add nuts to the recipe?

Yes, adding chopped pecans or walnuts can enhance the crunch and flavor profile. Stir in about 1/2 cup of nuts into the dough for a nutty twist.

What’s the best way to melt chocolate for the chips?

The microwave is ideal! Use a microwave-safe bowl, heat in 30-second increments, stirring in between until smooth. Alternatively, you can melt on the stovetop using a double boiler method.

Can I substitute the marshmallows?

If you’re looking for a healthier option, consider using homemade marshmallow fluff or experiment with dairy-free alternatives, like coconut whipped cream, for a different twist.

Indulging in these Hot Cocoa Cookies with Marshmallows is sure to bring a smile to anyone’s face. So, gather your loved ones, embrace the warmth of the season, and try your hand at this delightful recipe. The wonderful thing about cooking and baking is that it creates connections and memories; I’d love to hear how yours turn out. Please share your experiences and any tips you discover along the way, and be sure to save this recipe for those cozy nights ahead!

Print