Hot Cocoa Cookies

5 from 6 votes

These Hot Cocoa Cookies are soft, rich, and extra fudgy. Plus, they're grain and gluten-free with easy adaptions to keep it dairy-free diet. They'll remind you of sipping on your favorite hot chocolate next to the fireplace.

Prep Time 15

Cook Time 15

Total Time 25

Servings cookies

Calories 166

Author Jessica Kwon

Ingredients

1 cup almond flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 egg room temp
⅓ cup coconut sugar
⅓ cup melted coconut oil cooled slightly
½ teaspoon vanilla extract
⅓ cup semi-sweet chocolate chips increase to ½ cup for a sweeter cookie
36 mini marshmallows

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a baking sheet with foil or parchment paper.
In a large bowl, combine almond flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk egg and coconut sugar until homogenous. Stir in coconut oil and vanilla extract.
Add wet ingredients to the dry. Mix until everything is evenly combined, then stir in chocolate chips.
Roll about 1½ tablespoon of dough into balls and place evenly spaced on baking sheet. Bake in preheated oven for 5-6 minutes.
Take the cookies out and while they're warm, gently press 3 mini marshmallows into each cookie. Bake for an additional 8 minutes or until cookies are set and marshmallows are lightly browned. Let cool before serving.

Notes

To keep these dairy-free, use dairy-free chocolate chips and marshmallows.

Nutrition