These grain free hot cocoa cookies start with a rich chewy dark chocolate brownie cookie, topped with gooey marshmallow and melted dark chocolate. The no-chill dough is made all in one bowl, easy to throw together and fun to make for the holidays or whenever a chocolate craving strikes! Paleo and Gluten Free.
Chewy brownie like cookies covered in chocolate with a hidden marshmallow center? Yes please!
I got the inspo for these cookies from Sally’s Baking Addiction and just knew that my chewy brownie cookies would be the perfect base.
I tweaked that recipe slightly to make the cookie dough no chill and all in one bowl.
Then, I added marshmallows and silky melted dark chocolate for the ultimate grain free dairy free hot cocoa cookies!
Let’s get into the details so you can make these new favorites ASAP!
What You Need To Make These Hot Cocoa Cookies
If you’re familiar with paleo friendly baking, you probably have most of the ingredients on hand already.
For the marshmallows, you can use any you like of course, but if you’re looking for a more natural, grain free marshmallow I recommend either Good Mallow
or Sweet Apricity fully paleo marshmallows.
Here’s everything you’ll need to prepare these hot cocoa cookes:
- eggs, at room temperature
- maple sugar, or coconut sugar
- refined coconut oil, melted and cooled slightly
- unsweetened cocoa powder
- pure vanilla extract
- blanched almond flour
- baking soda
- sea salt
- marshmallows
- dark chocolate chips, or chopped dark chocolate
How to Make These Grain Free and Paleo Hot Cocoa Cookies
Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
In a large bowl, whisk together the egg, egg yolk, sugar, coconut oil, cocoa powder and vanilla until smooth. Add in the almond flour, baking soda and salt and stir until a thick cookie dough forms.
Using a medium cookie scoop, scoop the dough 2” apart on the baking sheets making 16 cookies total.
Bake in the preheated oven for 10 minutes. While the cookies bake, cut the marshmallows in half crosswise.
Continued:
Remove the cookies from the oven and immediately place a marshmallow half in the center of each one, gently pressing it in.
Return the cookies to the oven for 2 minutes, remove and gently tap the marshmallows with a spoon to flatten slightly.
Allow the cookies to cool on the baking sheet for 5 minutes, then place parchment paper on a cooling rack and transfer the cookies to the wire rack.
Melt the chocolate in a glass mixing bowl in 30 second increments, stirring between each one, until melted.
Spoon the melted chocolate over the marshmallow on each cookie, spreading it gently to cover. Continue to allow the cookies to cool and the chocolate to harden.
How to Store These Hot Cocoa Cookies
These hot cocoa cookies are low maintenance and easy to store!
They are wonderful covered at room temperature for up to one week. Once the chocolate has hardened, they stack easily and don’t crumble.
Which makes them great for bringing to holiday parties and gifting!
I can’t wait for you to try my grain free and paleo version of hot cocoa cookies because you’re gonna go wild over them like my family did!
Grab your ingredients and preheat your oven because it’s time to bake these rich, chewy, chocolatey cookies – let’s go!
Hot Cocoa Cookies with Marshmallows {Gluten Free, Grain Free}
Hot Cocoa Cookies with Marshmallows {Gluten Free, Grain Free}
Ingredients
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 cup maple sugar or coconut sugar
- 1/2 cup refined coconut oil melted and cooled slightly
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1 cup blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 8 large marshmallows cut in half
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
Instructions
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Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
-
In a large bowl, whisk together the egg, egg yolk, sugar, coconut oil, cocoa powder and vanilla until smooth. Add in the almond flour, baking soda and salt and stir until a thick cookie dough forms.
-
Using a medium cookie scoop, scoop the dough 2” apart on the baking sheets making 16 cookies total.
-
Bake in the preheated oven for 10 minutes. While the cookies bake, cut the marshmallows in half crosswise.
-
Remove the cookies from the oven and immediately place a marshmallow half in the center of each one, gently pressing it in. Return the cookies to the oven for 2 minutes, remove and gently tap the marshmallows with a spoon to flatten slightly.
-
Allow the cookies to cool on the baking sheet for 5 minutes, then place parchment paper on a cooling rack and transfer the cookies to the wire rack. Melt the chocolate in a glass mixing bowl in 30 second increments, stirring between each one, until melted.
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Spoon the melted chocolate over the marshmallow on each cookie, spreading it gently to cover. Continue to allow the cookies to cool and the chocolate to harden. Store the cookies covered at room temperature for 4-5 days. Enjoy!
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