Introduction

These Gluten Free Hot Chocolate Cookies combine a rich, gooey chocolate center with a tender, cocoa-infused cookie exterior. Finished with a fluffy Swiss meringue topping, they are an indulgent treat perfect for any chocolate lover craving a cozy, gluten-free dessert.

Gluten Free Hot Chocolate Cookies Recipe - Recipe Image

Ingredients

Chocolate filling:

75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped
80 g (⅓ cup) heavy/double cream
30 g (2 tbsp) unsalted butter
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
⅛ tsp salt

Chocolate cookie dough:

170 g (1½ sticks) unsalted butter, softened
150 g (¾ cup) light brown soft sugar
3 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
280 g (2⅓ cups) plain gluten free flour blend
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum)
½ tsp salt

100 g (½ cup) granulated sugar (for rolling)
Swiss meringue:

2 US large/UK medium egg whites
100 g (½ cup) caster/superfine or granulated sugar
¼ tsp cream of tartar (or ½ tsp lemon juice)
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

Step 1: Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.
Step 2: Prepare the chocolate filling by melting dark chocolate, heavy cream, and butter together over low heat until smooth. Transfer to a bowl, let cool until warm, then whisk in sugar, egg, vanilla, and salt until smooth and glossy. Set aside.
Step 3: In a large bowl, cream softened butter with light brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: Whisk together gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt in a separate bowl. Add dry ingredients to the wet ingredients and mix until smooth with no flour clumps. The dough should be scoopable but not sticky.
Step 5: Pour granulated sugar into a small bowl. Use a 2-tablespoon scoop to form cookie dough balls, roll each ball in sugar until coated, then place onto baking sheets spaced at least 2 inches apart. Use a 1-tablespoon measure to make an indent in the center of each ball.
Step 6: If the chocolate filling has become too firm, gently reheat it in a bowl set in hot water (avoid microwaving). Fill each cookie dough indent with about 1 tablespoon of chocolate filling.
Step 7: Bake one sheet at a time for 8-9 minutes until cookies have spread and puffed slightly, and filling is still slightly wobbly. Allow cookies to cool on the baking sheet until warm and set before moving.
Step 8: To make Swiss meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 9: Transfer to a mixer and whisk on high speed 5-7 minutes until stiff peaks form. Add vanilla and mix until combined.
Step 10: Pipe Swiss meringue onto cooled or room temperature cookies using a piping bag. Toast the meringue topping with a kitchen torch before serving.

Tips & Variations

For best results, use a gluten free flour blend similar to Doves Farm FREEE or King Arthur Gluten-Free All-Purpose Flour to avoid dry, crumbly dough.
If using Bob’s Red Mill gluten free flour, reduce the flour weight to 75% initially, then add more as needed to reach the right dough consistency.
Do not microwave the chocolate filling to reheat as it may scramble the egg—use a gentle water bath instead.
Swiss meringue is best made just before serving, but decorated cookies can be stored refrigerated for a day or two.

Storage

Store undecorated gluten free hot chocolate cookies in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days. Cookies with Swiss meringue topping should be refrigerated and are best consumed within 2 days. To serve warm, reheat in the microwave for 5-10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten free flour blend for this recipe?

Yes, but results may vary. The recipe works best with blends similar to Doves Farm FREEE or King Arthur Gluten-Free All-Purpose Flour. Avoid blends like King Arthur Gluten-Free Measure for Measure, which can absorb too much moisture and create a dry dough.

Why is the chocolate filling slightly wobbly when baked?

The slightly wobbly center indicates that the filling remains soft and gooey, giving the cookies a perfect molten chocolate texture. Baking until just set ensures a tender, indulgent bite rather than a hard center.

Gluten Free Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

Indulge in these decadent Gluten Free Hot Chocolate Cookies, featuring a rich and gooey chocolate center encased in a soft, velvety gluten free cookie dough, topped with an optional light and fluffy Swiss meringue. Perfect for chocolate lovers craving a cozy and comforting treat that’s free from gluten without sacrificing flavor or texture.

Author: Maya
Prep Time: 30 minutes
Cook Time: 9 minutes per batch (approx. 18-20 minutes total)
Total Time: 50 minutes
Yield: 18–19 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chocolate Filling:

75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped
80 g (⅓ cup) heavy/double cream
30 g (2 tbsp) unsalted butter
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste or 1 tsp vanilla extract
⅛ tsp salt

Chocolate Cookie Dough:

170 g (1½ sticks) unsalted butter, softened
150 g (¾ cup) light brown soft sugar
3 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste or 1 tsp vanilla extract
280 g (2⅓ cups) plain gluten free flour blend (recommend Doves Farm Freee gluten free plain white flour)
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if your blend contains it)
½ tsp salt

Coating Sugar:

100 g (½ cup) granulated sugar

Swiss Meringue (Optional):

2 US large/UK medium egg whites
100 g (½ cup) caster/superfine or granulated sugar
¼ tsp cream of tartar or ½ tsp lemon juice
½ tsp vanilla bean paste or 1 tsp vanilla extract

Instructions

Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper to prevent sticking.
Make Chocolate Filling: In a saucepan over low heat, melt together dark chocolate, heavy cream, and butter until fully melted. The mixture may look slightly split but will become smooth. Pour into a bowl, cool to warm, then add sugar, egg, vanilla, and salt. Mix gently with a balloon whisk until smooth and glossy. Set aside.
Prepare Chocolate Cookie Dough: In a large bowl, cream softened butter with light brown sugar until pale and fluffy using a hand whisk, mixer, or stand mixer. Add egg yolks and vanilla, mixing until combined. In a separate bowl, whisk gluten free flour, Dutch cocoa powder, baking powder, xanthan gum, and salt. Incorporate dry ingredients into the wet mixture, blending into a smooth, scoopable dough that’s firm but not crumbly or sticky.
Assemble Cookies: Place granulated sugar into a small bowl. Using a 2-tablespoon scoop or ice cream scoop, portion cookie dough and roll each into balls. Coat each ball evenly with granulated sugar. Arrange on lined baking sheets spaced at least 2 inches apart. Use a 1-tablespoon measuring spoon to create a shallow indent in the center of each ball.
Fill Cookies: If the chocolate filling has thickened too much, gently reheat it by placing the bowl in a larger hot water bath without allowing water in the filling, stirring until smooth and loose but not runny. Spoon about 1 tablespoon of filling into each cookie indent, filling to the brim without overflow. Use all the filling evenly.
Bake: Bake one sheet at a time at 350ºF (180ºC) for 8-9 minutes until cookies spread and puff slightly, with the center filling still wobbling when the pan is shaken. Keep unbaked dough at room temperature while the first batch bakes. The slightly wobbly center ensures a soft, gooey chocolate core.
Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet until warm. Handle carefully, as they will be very soft and fragile straight out of the oven.
Prepare Swiss Meringue (Optional): Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until the mixture reaches 160ºF (70ºC) and sugar is dissolved. Transfer to mixer and whisk on high speed for 5-7 minutes until volume greatly increases and stiff peaks form. Stir in vanilla.
Decorate Cookies: Transfer Swiss meringue to a piping bag fitted with your preferred tip. Pipe meringue onto warm or room temperature cookies. Use a kitchen torch to lightly toast the meringue topping for a beautiful finish.
Serving Suggestions and Storage: Serve cookies warm, at room temperature, or chilled. Warm cookies have a soft, gooey filling; chilling gives a fudgier texture. Store undecorated cookies in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. Cookies topped with meringue should be refrigerated and consumed within 2 days. Reheat refrigerated cookies briefly if desired for softness.

Notes

Best gluten free flour choices include King Arthur Gluten-Free All-Purpose Flour or Doves Farm Freee gluten free plain white flour for reliable moisture absorption and texture.
Avoid King Arthur Gluten-Free Measure for Measure Flour as it may cause dry, crumbly dough due to its cellulose content.
If using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, reduce flour to 75% of the listed weight initially, then add more as needed to achieve the correct dough consistency.
The Swiss meringue topping is optional but adds a deliciously light, creamy texture and dramatic presentation when toasted.
Don’t reheat the chocolate filling in the microwave to avoid scrambling the egg; use a hot water bath instead.
Allow cookies to cool on the baking sheet to prevent breakage, as they are delicate when freshly baked.
Experiment with serving cookies warm or chilled to find your preferred texture—both are highly enjoyable.
Tag your creations with @theloopywhisk or #theloopywhisk on social media to share your results.

Keywords: gluten free cookies, hot chocolate cookies, chocolate cookies, gluten free dessert, Swiss meringue cookies, gooey chocolate cookies