Gluten Free Hot Chocolate Cookies

Gluten Free Hot Chocolate Cookies

Gluten Free Hot Chocolate Cookies

Let’s get something straight, right off the bat. This is not an Oreo copycat recipe. Oreos are crisp and crunchy chocolate wafer cookies with a stiff filling. If you’re looking for a dead ringer gluten free copycat recipe for those, well you’ll have to wait until your preordered copy of Gluten Free Classic Snacks hits your doorstep early next year (!). These are soft and chewy, deeply chocolate gluten free hot chocolate cookies that I sandwiched with nothing more than a simple store-bought marshmallow. These are their own easy-but-decadent chocolatey sandwich cookie, and I’m not ashamed to admit that when other corners of the Internet claim to present an Oreo copycat recipe, but the cookies are soft and chewy—I get pretty hot under the collar. Not only is that simply not a true Oreo copycat, but it completely devalues the soft and chewy chocolate cookie. And this particular soft and chewy chocolate cookie has all the flavor of hot chocolate, but in a sweet little sandwich cookie. Let’s give this cookie its due credit!

Gluten Free Hot Chocolate Cookies

These cookies are a direct result of a reader request. Lately, many of you have been petitioning (in the best way!) to have me add certain photos to my Must Make Gluten Free Pinterest Board, a blog-idea-generation playground that is near and dear to my heart. I get to show you what I’m thinking of blogging about, and you get to tell me how you feeeeeeel about it by either ignoring the pins, or “voting” for your favorites by clicking the ♥ or repinning the photo. From the looks of it, you were pretty excited about these soft and chewy chocolate cookie gems.

Gluten Free Hot Chocolate Cookies

The original recipe called for topping chewy chocolate cookies with a piece of chocolate and a cut marshmallow. They look lovely, they really do. And if that’s how you want to do it, by all means go for it! But I like to be able to pile any and all cookies I bake into a zip-top bag so I can then store them in the freezer. So I decided to make these into super-simple cookie sandwiches, with a softened marshmallow as the filling. Then I feel ready for cookie emergencies, which happen around here daily. And a good cookie freezer stash simply cannot be overvalued.

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Prep time: Cook time: Yield: About 20 cookie sandwiches


12 ounces semi-sweet chocolate, chopped

8 tablespoons (112 g) unsalted butter, chopped

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

5 tablespoons (25 g) unsweetened cocoa powder (natural or Dutch-processed)

1 cup (218 g) packed light brown sugar

3 eggs (180 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

20 large gluten free marshmallows (Campfire Marshmallows and Kraft Jet-Puffed Marshmallows are both gluten free in the U.S.)


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a small, heat-safe bowl, melt the chopped chocolate chopped butter until smooth (either over a double boiler in which the bowl sits over a small pot of simmering water without touching the water, or in the microwave in 30-second intervals at 60% power, stirring in between). Set the chocolate and butter aside to cool briefly.


  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and cocoa powder, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the chocolate and butter mixture, then the eggs and vanilla, mixing to combine after each addition. The dough should be thick and glossy. Drop the dough by rounded tablespoon on the prepared baking sheets, about 2-inches apart from one another. Place in the refrigerator or freezer until chilled.

  • Roll each piece of chilled dough into a ball between your palms, and then flatten into a 1/2-inch disk. Place the baking sheets, one at a time, in the center of the preheated oven and bake until set in the center (about 12 minutes). Remove from the oven and allow to cool until firm on the baking sheet (about 5 minutes) before transferring to a wire rack to cool completely.

  • Invert half of the cooled cookies on a flat surface. Soften each marshmallow, one or two at a time, in the microwave (just under 10 seconds should do it) or over a flame on the stovetop and place one on top of the overturned cookies. Top each with one of the remaining cookies and press down gently to sandwich.

  • Adapted from these Hot Cocoa Cookies, by reader request!



P.S. Have you picked up your copy of Gluten-Free on a Shoestring Bakes Bread? Your support means the world to me!

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