Introduction

These Gluten Free Hot Chocolate Cookies are a rich, indulgent treat perfect for cozy nights in. With a gooey chocolate filling and a soft cookie base, they’re a delicious way to enjoy your favorite flavors without gluten. Topped with optional Swiss meringue, they make a stunning and irresistible dessert.

The image shows a stack of three rich, dark chocolate cookies with a gooey melted chocolate layer in the center of each cookie. The top cookie is cut in half and balanced on the middle one, revealing the soft, shiny chocolate filling oozing out. Each cookie has a slightly cracked, dense texture with a moist interior. On top of the stack and between the layers, there is a thick dollop of toasted white marshmallow cream with a smooth, fluffy texture and light golden-brown peaks from toasting. The cookies rest on a light wooden surface, with some crumbs scattered around. The background has a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 blend contains xanthan gum)
½ tsp salt

You’ll also need:

100 g (½ cup) granulated sugar

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 chopped dark chocolate, heavy cream, and butter together in a saucepan over low heat until smooth. Pour into a bowl and let cool until warm.
Step 3: Stir the sugar, egg, vanilla, and salt into the cooled chocolate mixture using a balloon whisk until smooth and glossy. Set aside.
Step 4: For the cookie dough, cream the softened butter and light brown sugar together until pale and fluffy using a whisk or mixer.
Step 5: Add the egg yolks and vanilla to the creamed mixture and mix well to combine.
Step 6: Whisk together the gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt in a separate bowl. Add this to the wet ingredients and mix until smooth, scoopable dough forms without flour lumps.
Step 7: Pour granulated sugar into a small bowl. Scoop cookie dough into 2-tablespoon portions, roll into balls, and coat evenly in the granulated sugar.
Step 8: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches (5 cm) apart. Use a 1-tablespoon spoon to indent the center of each ball.
Step 9: If the chocolate filling is too firm, reheat gently in a bowl placed in hot water (avoid microwave) until loose but not runny.
Step 10: Fill each cookie indent with about 1 tablespoon of the chocolate filling, filling to the brim.
Step 11: Bake one tray at a time at 350ºF (180ºC) for 8-9 minutes or until cookies spread slightly and puff up, with the chocolate center still wobbly.
Step 12: Let the cookies cool on the baking sheet until warm before moving to avoid breaking, as they will be very soft.
Step 13: For the Swiss meringue, 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 dissolves.
Step 14: Transfer to a mixer and whisk at high speed for 5-7 minutes until stiff peaks form and volume increases.
Step 15: Add vanilla and whisk to combine. Pipe the meringue onto warm or room temperature cookies and toast lightly with a kitchen torch if desired.
Step 16: Serve the cookies warm, at room temperature, or chilled. For extra gooey filling, reheat in microwave for 5-10 seconds before serving.

Tips & Variations

Use a digital food scale for accurate gluten free flour measurement for best results.
If your gluten free flour blend contains xanthan gum, omit the extra xanthan gum listed in the recipe.
Don’t microwave the chocolate filling to loosen it; heating over hot water prevents scrambling the egg.
Try piping different meringue shapes with a variety of tips for an attractive finish.
Experiment serving chilled cookies for a fudgier texture or warm for a gooey center.

Storage

Store 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 with Swiss meringue are best stored in the fridge and consumed within 2 days. Reheat chilled cookies in the microwave for 5-10 seconds to warm.

How to Serve

This image shows three thick, soft chocolate cookies stacked one on top of the other on a light wooden surface with a white marbled background. Each cookie is dark brown, moist, and dense, with the middle of each cookie filled with shiny, melted chocolate that appears gooey and rich. On top of the upper two cookies, there is a dollop of white toasted marshmallow cream that has golden brown edges with a slightly crispy texture. The marshmallow cream looks fluffy and soft with peaks on the top. Some crumbs and a bit of melted chocolate are scattered around the cookies, adding to the inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can try substituting dairy-free butter and cream alternatives, but results may vary since the recipe relies on butter and heavy cream for texture and flavor.

Can I prepare the chocolate filling ahead of time?

Yes, the filling can be made in advance and stored in the fridge. Before using, gently reheat it over hot water to loosen it up—avoid microwaving to prevent scrambling the egg.