Introduction

These gluten free hot chocolate cookies are a rich, gooey treat with a luscious chocolate filling and a soft cocoa-flavored dough. Finished with a light Swiss meringue topping, they offer a delightful twist on classic cookies that’s perfect for any chocolate lover.

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 flour blend contains it)
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: For the chocolate filling, melt the dark chocolate, heavy cream, and butter together in a saucepan over low heat until smooth. Pour into a bowl and let cool until warm, then whisk in sugar, egg, vanilla, and salt gently until glossy. Set aside.
Step 3: Make the cookie dough by creaming softened butter and light brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: In another bowl, whisk gluten free flour, cocoa powder, baking powder, xanthan gum, and salt. Add to the wet ingredients and mix until smooth with no clumps. The dough should be scoopable and not sticky.
Step 5: Pour granulated sugar into a small bowl. Use a 2-tablespoon scoop to portion dough, roll into balls, and coat evenly in granulated sugar.
Step 6: Place sugar-coated dough balls on baking sheets spaced at least 2 inches apart. Use a 1-tablespoon spoon to make an indent in the center of each ball.
Step 7: If the chocolate filling has thickened, reheat the bowl by placing it in a larger bowl of hot water and stir until loose (avoid microwaving).
Step 8: Fill each cookie indent with about 1 tablespoon of chocolate filling, filling them to the brim.
Step 9: Bake one sheet at a time for 8-9 minutes until cookies spread and puff slightly, with the filling still wobbly in the center.
Step 10: Let cookies cool on the baking sheet until warm and firm enough to handle without breaking.
Step 11: To prepare the Swiss meringue, whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until the mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 12: Remove from heat and beat the mixture with a mixer on high speed for 5-7 minutes until stiff peaks form. Stir in vanilla.
Step 13: Pipe the meringue onto warm or room temperature cookies and toast with a kitchen torch if desired before serving.

Tips & Variations

Use a digital scale for precise measurements, especially with gluten free flours, for best results.
If your gluten free flour blend already contains xanthan gum, omit the additional xanthan gum.
Reheat the chocolate filling gently in hot water rather than the microwave to avoid scrambling the egg.
Try adding a pinch of cinnamon or chili powder to the chocolate filling for a warming spice twist.
Swiss meringue is best added just before serving, but cookies keep well without it or when stored chilly.

Storage

Store the gluten free hot chocolate cookies without meringue in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Cookies decorated with Swiss meringue should be refrigerated and consumed within 2 days. To enjoy chilled cookies warm, reheat briefly in the microwave for 5-10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the Swiss meringue topping?

Yes, the cookies are delicious on their own with the gooey chocolate center. The meringue is optional and adds texture and visual appeal but is not necessary for a great cookie.

What is the best way to ensure my gluten free cookies have a soft texture?

Bake the cookies until the chocolate filling is still slightly wobbly in the center. Avoid overbaking to keep the centers soft and gooey. Also, letting cookies cool on the baking sheet before moving helps them set without breaking.

Gluten Free Hot Chocolate Cookies Recipe

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★★★★★

4.6 from 91 reviews

Deliciously rich Gluten Free Hot Chocolate Cookies featuring a smooth, gooey chocolate filling encased in soft cocoa cookie dough, topped with optional toasted Swiss meringue for an indulgent finish. Perfectly soft and slightly chewy, these cookies are ideal for those avoiding gluten without sacrificing comfort and flavor.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 18 minutes (9 minutes per baking sheet)
Total Time: 48 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 (preferably without xanthan gum)
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if flour blend contains xanthan gum)
½ tsp salt

Additional:

100 g (½ cup) granulated sugar (for rolling cookie dough balls)

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: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper.
Make Chocolate Filling: In a saucepan over low heat, gently melt dark chocolate, heavy cream, and butter together until fully melted. Pour into a bowl and allow to cool until warm. Stir in sugar, egg, vanilla, and salt carefully using a balloon whisk to bring a smooth, glossy mixture. Set aside.
Prepare Cookie Dough: Cream softened butter and light brown sugar in a large bowl until pale and fluffy using a whisk, hand mixer, or stand mixer. Add egg yolks and vanilla, mixing well. In a separate bowl, whisk gluten free flour blend, cocoa powder, baking powder, xanthan gum, and salt. Gradually combine dry ingredients with wet mixture until a smooth, scoopable dough forms with no flour lumps.
Shape Cookies: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, portion dough and roll each into a ball. Coat each ball evenly in granulated sugar, then place on lined baking sheets spaced at least 2 inches apart. Use a 1-tablespoon spoon to create an indent in the center of each dough ball.
Adjust Chocolate Filling Consistency: If filling has thickened too much, gently loosen by placing the bowl into a larger bowl or plate with hot water, stirring until loose but not runny. Avoid microwaving.
Fill Cookies: Fill each cookie indent with about 1 tablespoon of chocolate filling, filling to the brim without overflow.
Bake Cookies: Bake one sheet at a time at 350ºF (180ºC) for 8-9 minutes until cookies have spread and puffed slightly, with filling still slightly wobbly in the center. Keep second sheet at room temperature while first bakes.
Cool Cookies: Cool cookies on the baking sheet until warm; they will be fragile immediately out of the oven. Avoid moving until cooled to prevent breaking.
Prepare Swiss Meringue (optional): In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches 160ºF (70ºC). Remove from heat and whisk on high speed with mixer for 5-7 minutes until stiff peaks form and volume greatly increases. Add vanilla and mix well.
Decorate Cookies: Transfer meringue to a piping bag with desired tip. Pipe meringue on top of warm or room temperature cookies, then toast with a kitchen torch.
Serve: Enjoy cookies warm, room temperature, or chilled. Reheat briefly for a gooey center or chill for a fudgier texture.
Store: Store undecorated cookies in an airtight container at room temperature for 2 days or refrigerated for 4-5 days. Meringue-topped cookies keep best in the fridge for up to 2 days.

Notes

Use a digital food scale and the weight measurements for best results, especially with gluten free flour.
Do not reheat chocolate filling in the microwave to avoid scrambling the egg.
If using a gluten free flour blend containing xanthan gum, omit the extra xanthan gum.
Allow cookies to cool on baking sheet before moving as they are very fragile right after baking.
Swiss meringue is best made just before serving for best texture.
You can customize meringue decoration using different piping tips.
The cookies remain soft and gooey when warm and become fudgier when chilled.
King Arthur Gluten-Free Measure for Measure Flour is not recommended for this recipe.

Keywords: gluten free cookies, hot chocolate cookies, chocolate filled cookies, Swiss meringue cookies, gluten free dessert, cocoa cookies