Introduction

These Gluten Free Hot Chocolate Cookies are a delightful treat combining a rich, gooey chocolate center with a soft, cocoa-infused cookie exterior. Topped with fluffy Swiss meringue, they offer a perfect balance of textures and flavors for anyone craving a cozy, indulgent dessert.

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 blend already 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: Make the chocolate filling by melting dark chocolate, heavy cream, and butter together in a saucepan over low heat. Once melted, pour into a bowl and let cool until warm. Add sugar, egg, vanilla, and salt, then whisk gently until smooth and glossy. Set aside.
Step 3: For the cookie dough, cream the softened butter and light brown sugar in a large bowl until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: Whisk the gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet mixture and mix until smooth with no flour lumps. The dough should be scoopable and not sticky or crumbly.
Step 5: Pour granulated sugar into a small bowl. Use a 2-tablespoon scoop to portion dough, roll into balls, and coat evenly in the sugar. Place on baking sheets spaced 2 inches apart and use a 1-tablespoon spoon to make an indent in the center of each ball.
Step 6: If chocolate filling has firmed up, reheat it gently in a bowl placed over hot water, stirring until loose but not runny. Fill each cookie indent with about 1 tablespoon of filling.
Step 7: Bake each sheet one at a time at 350ºF (180ºC) for 8-9 minutes, until cookies have spread and puffed slightly and the filling is still slightly wobbly in the center.
Step 8: Allow cookies to cool on the baking sheet until warm before moving them, as they will be soft and fragile.
Step 9: For the Swiss meringue, combine egg whites, sugar, and cream of tartar in a heat-proof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 10: Transfer to a mixer and whisk on high until volume increases and stiff peaks form, about 5-7 minutes. Add vanilla and mix well.
Step 11: Pipe the meringue onto the warm or room temperature cookies and toast lightly with a kitchen torch before serving.

Tips & Variations

For the best gluten free flour, try King Arthur Gluten-Free All-Purpose Flour if you don’t have Doves Farm Freee flour.
If your flour blend already contains xanthan gum, omit the additional ¾ tsp xanthan gum.
Avoid reheating the chocolate filling in the microwave to prevent scrambling the egg; use the hot water bath method instead.
You can add the Swiss meringue just before serving for optimal texture or decorate ahead and store cooled cookies in the fridge for a day or two.

Storage

Store the 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 are best kept refrigerated and consumed within 2 days. To serve warm, reheat gently in the microwave for 5-10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this recipe?

Yes, but results may vary. King Arthur Gluten-Free All-Purpose Flour works well as a substitute for Doves Farm Freee flour. Avoid blends like King Arthur Gluten-Free Measure for Measure Flour, which can make the dough dry and crumbly.

Is it necessary to use Swiss meringue topping?

No, the cookies are delicious on their own with a rich chocolate center. The Swiss meringue adds a light, fluffy contrast but can be omitted if preferred.