Jump to Recipe·Print Recipe

These hot cocoa cookies are chocolate and delicious with a melty marshmallow on top! This version is gluten-free, paleo, and AIP.

A plate of hot cocoa cookies.

Hot Cocoa Cookies

There’s nothing like hot chocolate during the winter! It’s comforting, delicious, and nostalgic. Hot cocoa cookies take it to the next level by taking all of the flavors you love about hot cocoa and turning it into a baked good!

These hot cocoa cookies are so chocolatey that they almost remind me of a brownie, and are topped off with a melty marshmallow for the ultimate hot cocoa vibes. They’re gluten-free, paleo, dairy-free, and can be made AIP.

A hot cocoa cookie being pulled apart.

The Ingredients for the Hot Cocoa Cookies

  • Tigernut Flour. I like this tigernut flour.
  • Arrowroot Starch. I like this arrowroot starch.
  • Cocoa Powder. You can sub carob powder for AIP.
  • Gelatin. I like this gelatin.
  • Salt and Baking Soda.
  • Palm Shortening. This gives the cookies a really cakey texture!
  • Coconut Sugar and Maple Syrup. To sweeten the cookies!
  • Vanilla Extract.
  • Dairy-Free Chocolate Chips. Enjoy Life is my favorite brand, but any dairy-free chocolate chip will work.
  • Marshmallows. I use these!

How to make Hot Cocoa Cookies

  • Combine the dry ingredients. Using a large bowl, combine the tigernut flour, arrowroot, cocoa powder, gelatin, salt and baking soda.
  • Combine the wet ingredients. In a separate bowl, cream the palm shortening, maple syrup, coconut sugar, and vanilla extract together until combined. Combine with the dry ingredients and fold in the chocolate chips.
  • Scoop the dough. Using a cookie scoop, scoop out 6-7 balls of dough and place them on the baking sheet. Slightly flatten.
  • Bake the cookies and top with marshmallows. Bake in the preheated oven for 13-15 minutes or until baked through. Remove from the oven and add the marshmallows on top. The residual heat will melt the marshmallow onto the cookie.
  • Enjoy! If desired, grate chocolate over the top of the cookie with a tool like a microplane. Allow the cookie to cool for a few minutes before enjoying it!

A hot cocoa cookie in a hand.

 

Can you make these ahead of time? How long do they keep in the fridge?

These are definitely best fresh because of the melty marshmallow!! If you do have some left over, you can store them in glass in the fridge for 2-3 days or so.

Can you use coconut oil instead of palm shortening?

You likely can, though I find that the palm shortening gives these an extra cakey texture.

Can you make these with almond flour instead of tigernut?

I haven’t tried to swap these two flours in this recipe.

Can you use tapioca starch instead of arrowroot starch?

You can!

A plate of hot cocoa cookies.

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Cocoa Cookies {Paleo, Gluten-free, AIP}

  • Author: Michelle
  • Total Time: 25 min
  • Yield: 6-7 cookies 1x
Print Recipe

Ingredients

Units Scale
  • 3/4 cup tigernut flour
  • 1/4 cup arrowroot starch
  • 2 tbsp cocoa powder (sub carob powder for AIP)
  • 1 tbsp gelatin
  • Pinch of salt
  • 1/8 tsp baking soda
  • 1/3 cup palm shortening
  • 1 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla extract
  • 3 tbsp dairy-free chocolate chips
  • 6–7 marshmallows (I use these)

Optional

  • Extra dairy-free chocolate for topping

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the tigernut flour, arrowroot, cocoa powder, gelatin, salt and baking soda.
  3. In a separate bowl, cream the palm shortening, maple syrup, coconut sugar, and vanilla extract together until combined. Combine with the dry ingredients and fold in the chocolate chips.
  4. Using a cookie scoop, scoop out 6-7 balls of dough and place them on the baking sheet. Slightly flatten.
  5. Bake in the preheated oven for 13-15 minutes or until baked through. Remove from the oven and add the marshmallows on top. The residual heat will melt the marshmallow onto the cookie.
  6. If desired, grate chocolate over the top of the cookie with a tool like a microplane. Allow the cookie to cool for a few minutes before enjoying it!

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10 min
  • Cook Time: 15 min

Nutrition

  • Serving Size: 1 cookie
  • Calories: 238
  • Fat: 14.7g
  • Carbohydrates: 29.6g
  • Fiber: 2.3g