Gluten Free Hot Chocolate Cookies

5 from 1 review

Delicious, soft, gluten-free double chocolate, chocolate chip cookies topped with hot chocolate whipped cream.



For the Mousse Topping:

  • ½ cup heavy whipping cream
  • ⅓ cup hot cocoa mix
  • 1 Tablespoon cocoa powder

Optional topping: 

  • Mini Marshmallows


  1. Preheat oven to 350º

  2. Combine flours, cocoa powder, and baking soda, and set aside

  3. In a large mixing bowl, cream butter and brown sugar together until light and fluffy

  4. Beat in egg and vanilla, and then hot cocoa mix

  5. Add flour mixture, and stir until combined

  6. Stir in chocolate chips

  7. Scoop Cookie dough into walnut-sized balls and space on cookie sheets about 2 inches apart

  8. Flatten each ball to about ⅓ inch thickness

  9. Bake in center of oven for 12 minutes until edges are set, and centers are still soft, but not gooey

  10. Remove from oven, and let cool five minutes before transferring to a wire rack to cool completely

  11. While cookies are cooling, beat whipping cream, hot cocoa mix, and cocoa powder together until stiff peaks form

  12. Spread on cookies and top with mini marshmallows

Notes: While these cookies will creep and get bigger during baking, if you don’t flatten them, they stay mostly ball shaped.