Introduction

These Gluten Free Hot Chocolate Cookies offer a rich, gooey chocolate center wrapped in a soft, cocoa-flavored cookie with a delicate Swiss meringue topping. Perfect for cozying up with a warm drink, they satisfy any chocolate craving while being free from gluten.

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 flour blend contains it)
½ tsp salt

100 g (½ cup) granulated sugar (for coating)
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 dark chocolate, heavy cream, and butter together over low heat in a saucepan until fully melted. Pour into a bowl and cool until warm. Add sugar, egg, vanilla, and salt, then gently whisk until smooth and glossy. Set aside.
Step 3: In a large bowl, cream together softened butter and light brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: Whisk together gluten free flour blend, cocoa powder, baking powder, xanthan gum, and salt in a separate bowl. Add dry ingredients to wet ingredients and mix until smooth, forming a scoopable dough that is not sticky or crumbly.
Step 5: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, form dough balls and roll them in the sugar to coat. Arrange on baking sheets spaced about 2 inches apart.
Step 6: Use a 1-tablespoon spoon to make an indent in the center of each dough ball. If filling has firmed, gently warm it in a bowl placed in hot water (avoid microwaving) until loose but not runny.
Step 7: Fill each cookie with about 1 tablespoon of the chocolate filling, filling the indent to the brim.
Step 8: Bake one sheet at a time for 8-9 minutes until cookies have spread and puffed slightly, and filling is still slightly wobbly when shaken.
Step 9: Let cookies cool on the baking sheet until warm and firm enough to handle since they are fragile when hot.
Step 10: To make 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 11: Remove from heat and whisk with a mixer on high speed for 5-7 minutes until volume increases and stiff peaks form. Stir in vanilla.
Step 12: Pipe meringue onto cooled cookies using your preferred tip. Toast with a kitchen torch for a golden finish.
Step 13: Serve cookies warm, at room temperature, or chilled. For extra gooey centers, reheat in the microwave for 5-10 seconds before serving.

Tips & Variations

If your gluten free flour blend does not contain xanthan gum, be sure to add it to improve texture.
Avoid reheating the chocolate filling in the microwave to prevent scrambling the egg; gently use a warm water bath instead.
Try piping different meringue shapes and toasting for an elegant presentation.
For a dairy-free version, substitute butter and cream with plant-based alternatives, but note texture differences.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days. Cookies with Swiss meringue topping should be kept in the fridge and consumed within 2 days. To enjoy warm cookies after refrigeration, microwave for 5-10 seconds.

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 without xanthan gum?

Yes, if your gluten free flour blend already contains xanthan gum, you can omit adding extra. Otherwise, including it helps maintain the cookies’ structure and texture.

How do I know when the cookies are done baking?

Baketime is 8-9 minutes at 350ºF (180ºC). The cookies are done when they have spread slightly, puffed up, and the chocolate filling remains slightly wobbly in the center when you gently shake the baking sheet.