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Gluten Free Hot Chocolate Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://messykitchenmagic.com/gluten-free-hot-chocolate-cookies-recipe/