These gluten free hot chocolate cookies are made without any flour and are full of gooey melted marshmallows just like your favorite winter beverage.
This post is written as a part of my partnership with Rodelle. I love being an ambassador for Rodelle because I love the quality of their vanilla and cocoa. As always, all opinions are my own.
If you read my gluten free s’mores cookies post, you know about the long drawn out saga between me and cookies with marshmallows in them. And the solution that I used in my s’mores cookies.
Well, now I am giving you a hot chocolate cookie recipe with marshmallows in it. I don’t mean to be hypocritical. I just had to share these with you.
They may not be the prettiest cookie on the block, but they are one of the tastiest.
We brought them to a holiday party at Miss E’s pre-k and they were a huge hit! Miss E’s teacher came over to me and said: “Are they really gluten free and dairy free? They don’t taste like it!”
The secret to making these rich chocolaty cookies is in the cocoa powder. There is no flour in these cookies at all!
Cocoa powder is all you need, but because the cocoa really is the star of the show (maybe just slightly upstaged by those toasted marshmallows) using a good dutch processed cocoa powder is paramount.
I like to use Rodelle’s Baking Cocoa. It is dutch processed so it has a great rich chocolate flavor without the acidity of traditional cocoa powder. That makes the cookies rich and dark, and you can use less sugar too!
The way the marshmallows get just a little gooey and toasted really makes these cookies special. You just have to be careful to make sure that you don’t leave any marshmallow exposed around the edges of the cookies. They will quickly melt into a pool of caramelized goo. We are going for gooey toasted marshmallows here!
- ½ cup palm shortening, softened (or earth balance, or butter)
- 1 cup powdered sugar
- 1 egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Rodelle Gourmet Cocoa Powder
- approx 1 cup mini marshmallows
- Preheat your oven to 350F. Line your baking sheets with silicone baking mats or parchment paper.
- Cream together the palm shortening and powdered sugar.
- Add the egg and mix until smooth.
- Add the baking soda, salt, and cocoa powder and mix until combined.
- Gently stir in ½ cup of mini marshmallows.
- Scoop the cookie dough onto the prepared baking sheets 3 inches apart using a 1½ tablespoon cookie scoop. Form the dough so that no marshmallow is exposed around the edges and sides of the cookie.
- Bake for 5 minutes, pull the pans out of the oven and quickly press a few more marshmallows on the top of each cookie. Put back in the oven for 5 minutes and then remove.
- They will not "look" done, and will still be very soft but will lose their doughy shine.
- After 2-3 minutes remove the cookies on the baking sheets to a cooling rack to prevent them from overcooking.