If you're looking for a sweet and comforting treat that's also gluten-free, look no further than these hot cocoa cookies. With just five ingredients and minimal prep time, these cookies are a delicious and easy option for anyone following a gluten-free diet. Made with chocolate cake mix, marshmallow bits and chocolate chips! (Gluten free, dairy free option, soy free, nut free, egg free option, vegan option, vegetarian option, FODMAP friendly)
Hot Cocoa Cookies
Indulge your sweet tooth with this quick, easy, and delicious five-ingredient gluten-free hot cocoa cookie recipe. With only minutes of prep time and a few simple pantry staples, these tasty treats are sure to hit the spot!
Gather Your Ingredients
Before you start baking, make sure you have all the necessary ingredients on hand. For this recipe, you'll need gluten free chocolate cake mix, eggs, oil, marshmallow bits, and chocolate chips.
This recipe does not need hot cocoa packets!
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Chocolate Cake Mix
You will want a gluten free chocolate cake mix. This can be found at any major health food store, grocery retailer or online. It's pretty versatile, so you can choose the chocolate cake mix that will best fit your dietary needs.Gluten Free Chocolate Cake Mix
Eggs add a little bit of fluffiness to the cookies and help bind them together. You can use an egg replacer if you would like.
You can use melted coconut oil, canola or olive oil for this recipe.
Use marshmallow bits in this recipe, not marshmallows. Marshmallow bits are more like freeze dried marshmallows. If you use mini marshmallows, it won't make the cookies form right.
Marshmallow bits are easily found at local grocery stores for just a few dollars. But if you can't find them you can order them online.Marshmallow Bits
Everything tastes better with more chocolate. A few extra chocolate chips makes these cookies extra delicious! You can use dairy free chocolate chips if you need to.
Preheat the Oven
Before you can get to the good stuff, start by preheating the oven to 350 degrees fahrenheit. While the oven is heating up, you can begin combining all of the ingredients together in a large bowl. Make sure everything is thoroughly mixed before transferring it to a greased cookie sheet.
Combine Dry Ingredients in a Bowl
Start by placing the gluten free chocolate cake mix in a bowl. Mix all of these dry ingredients together in a bowl.
Add the Remaining Ingredients
Add the egg and oil to the mix and stir until combined. Fold in the marshmallow bits and chocolate chips.
Use an Ice Cream Scooper to Divide Dough into Cookies and Place on Baking Sheet
An easy and efficient way to divide the dough into even pieces is to use an ice cream scooper. This will help you create four-inch diameter circles and give your cookies a nice, round shape. Place each cookie on a baking sheet lined with parchment paper or a silicone baking sheet liner, making sure that they are spaced out by at least two inches.
Hot Cocoa Recipes...
If you are a fan of hot cocoa, take a look at some of our other favorite gluten free dairy free hot cocoa recipes!
These hot cocoa cookies are perfect for satisfying your sweet tooth without straying from a gluten-free diet. They're also easy to make and customize to your liking. You could add some nuts, seeds or dried fruits, or switch up the chocolate chips for a different flavor.
These hot cocoa cookies are perfect for your next gluten-free baking project, and a great option for those who are gluten-free and don't want to spend much time on baking, enjoy these delicious cookies with a hot cup of cocoa.
Five Ingredient Gluten Free Hot Cocoa Cookies
- 1 box gluten free chocolate cake mix
- 2 whole eggs
- ⅓ cup oil
- ½ cup marshmallow bits
- ½ cup chocolate chips
- Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper and set aside.
- In a bowl combine the cake mix, eggs and oil. Fold in the chocolate chips and marshmallow bits.
- Roll the dough into tablespoon sized balls and place on baking sheet, leaving a couple of inches for the cookie to spread.
- Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool for several minutes prior to moving to a cooling rack to finish cooling.