There’s nothing cozier than a batch of these hot cocoa cookies fresh from the oven—especially when they’re soft, chocolatey, and studded with melty marshmallows. These cookies are inspired by a classic mug of hot chocolate, but made a little more wholesome with better-for-you ingredients that still deliver on flavor. They’re rich without being overly sweet, perfectly festive, and ideal for holiday baking or anytime you’re craving a cozy winter dessert. You are going to love these!
Why You’ll Love These Hot Cocoa Cookies
Ok, so I don’t think it’ll take much convincing for anyone to love these hot cocoa cookies. But if you need a few selling points, I’ve got you.
These gluten-free, dairy-free cookies are made with almond flour and arrowroot starch, which keep them soft and chewy while adding a bit of nutrient density compared to traditional white flour. Dutch-processed cocoa powder brings that deep chocolate flavor, while coconut sugar offers a lower-glycemic sweetener option that doesn’t spike blood sugar the same way refined sugar can.
And last—but definitely not least—the mini marshmallows bake into gooey pockets on top, making these feel like true hot chocolate cookies… no mug required. That should cover it.
A Cozy, Better-For-You Holiday Cookie
Whether you’re adding these to your Christmas cookie lineup (along with my Christmas Sugar Cookies –GF & Refined-Sugar Free), or just want an easy chocolate dessert to have on hand, these hot cocoa cookies truly check all the boxes.
They’re simple to make, freezer-friendly, and perfect for sharing. Serve them with a warm drink, add them to a holiday cookie tray, or keep a batch tucked away for when that chocolate craving hits—they’re the kind of treat that feels indulgent, comforting, and nourishing all at once.
And to clarify: these unreal chocolatey marshmallow cookies should definitely be enjoyed beyond the holidays—they’re way too good to confine to one specific time of year.
Ingredients You’ll Need:
For the Dough:
- Superfine almond flour
- Arrowroot starch (I like Terrasoul Superfoods Organic)
- Dutch-processed cocoa powder
- Espresso powder (optional)
- Baking soda
- Kosher salt
- Eggs + egg yolk
- Coconut sugar
- Avocado oil
- Pure vanilla extract
- Dairy-free semi-sweet chocolate chips
- Mini marshmallows (folded into the dough)
To Finish:
- Flakey salt
- Mini marshmallows (for topping)
How To Make Hot Cocoa Cookies
In a medium bowl, add the almond flour, arrowroot starch, cocoa powder, espresso powder, baking soda, and salt. Whisk well to combine until there are no clumps and the cocoa powder is evenly distributed. Set aside.
In a large bowl, add the egg and egg yolk, coconut sugar, and avocado oil. Whisk for at least 30 seconds, until the mixture is very smooth and totally incorporated, resembling a caramel sauce. Add the vanilla and whisk again until smooth.
Add the dry ingredients to the wet, incorporating using a wooden spoon. Mix until totally combined and there are no streaks of flour. Stir in the chocolate chips, then fold in ½ cup mini marshmallows, making sure they’re evenly dispersed throughout the dough.
Cover the bowl with cling wrap and transfer to the fridge. Chill for 30 minutes.
Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment and set aside.
To Finish & To Store:
Remove the dough from the fridge. Using a 2-tablespoon cookie scoop, portion the dough into 18 cookies. Roll into balls and place 9 cookies on each sheet, leaving 2 inches of space between them. Gently press down with your fingers to flatten slightly and top with flaky salt.
Transfer to the oven and bake for 4 minutes.
Remove the trays from the oven and press 2–3 additional mini marshmallows into the top of each cookie, pressing them securely into the warm dough.
Return to the oven, rotating trays top to bottom. Bake for an additional 5–6 minutes, until the edges are set and the marshmallows are puffed and lightly golden.
Transfer to a wire rack and cool completely before storing in an airtight container. They’ll keep for 3 days at room temperature. Enjoy!
Recipe Substitutions & Questions
Here are some recipe swaps you can make for these hot cocoa cookies based on preference and/or what you may already have on hand:
- Almond flour: Superfine almond flour can be swapped 1:1 with cashew flour, sunflower seed flour, or hazelnut flour for a similar texture. Keep in mind hazelnut flour will add a slightly richer, nuttier flavor that pairs especially well with chocolate.
- Arrowroot starch: Tapioca starch can be used 1:1 in place of arrowroot to help keep the cookies soft and chewy.
- Dutch-processed cocoa powder: Regular unsweetened cocoa powder works if needed, though the cookies will be slightly less rich and smooth.
- Espresso powder: This is optional and can be omitted entirely, or swapped for instant coffee powder to enhance the chocolate flavor without adding a noticeable coffee taste.
- Coconut sugar: Brown sugar or organic cane sugar can be used 1:1, though the cookies may be slightly sweeter and less caramel-forward.
- Avocado oil: Melted coconut oil or olive oil can be used instead; just note coconut oil will add a subtle coconut flavor.
- Dairy-free chocolate chips: Regular semi-sweet chocolate chips work if dairy isn’t a concern, or you can use dark chocolate chunks for a richer bite.
- Mini marshmallows: Vegan mini marshmallows are a great dairy-free option, or you can leave them out entirely for a more classic chocolate cookie.
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Can I make hot cocoa cookies ahead of time?
Yes. You can make the hot cocoa cookie dough up to 24 hours in advance and store it covered in the fridge. When ready to bake, let the dough sit at room temperature for about 5 minutes so it’s easy to scoop, then bake as directed—perfect for holiday prep or entertaining.
Why do my marshmallows melt or disappear when baking cookies?
Marshmallows melt quickly in the oven, which is why this recipe has you press extra mini marshmallows onto the cookies partway through baking. Adding them after the first few minutes helps them puff, lightly toast, and stay visible on top instead of melting into the dough.
How should I store hot cocoa cookies to keep them soft?
Store baked hot cocoa cookies in an airtight container at room temperature for up to 3 days. To help maintain softness, place parchment paper between layers or add a small slice of bread to the container to retain moisture.
Can I freeze hot cocoa cookies or the cookie dough?
Yes. Scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies can also be frozen and thawed at room temperature.
More Cozy Dessert Recipes You’ll Love:
- Gingerbread Protein Balls
- Gluten-Free Dairy-Free Fudge Brownies
- S’mores Blondies (Gluten-Free, Dairy-Free)
- Christmas Sugar Cookies (GF, Refined-Sugar Free)
- No-Bake Cinnamon Cereal Bars (Gluten-Free, Dairy-Free)
- Tahini Chocolate Chunk Cookies (Gluten-Free, Dairy-Free)
- Apple Spiced Oatmeal Cookies with Cinnamon Glaze (Gluten-Free & Dairy-Free)
Hot Cocoa Cookies
Ingredients
For the Dough:
- 1 ½ cups superfine almond flour
- ¾ cup arrowroot starch, (I like Terrasoul Superfoods Organic)
- 5 tablespoons Dutch-processed cocoa powder
- 2 teaspoons espresso powder, (optional)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg plus 1 egg yolk, room temperature
- ½ cup coconut sugar
- ⅓ cup avocado oil
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free semi-sweet chocolate chips
- ½ cup mini marshmallows, (folded into the dough)
To Finish:
- Flakey salt
- ½ cup mini marshmallows, for topping
Instructions
- In a medium bowl, add the almond flour, arrowroot starch, cocoa powder, espresso powder, baking soda, and salt. Whisk well to combine until there are no clumps and the cocoa powder is evenly distributed. Set aside.
- In a large bowl, add the egg and egg yolk, coconut sugar, and avocado oil. Whisk for at least 30 seconds, until the mixture is very smooth and totally incorporated, resembling a caramel sauce. Add the vanilla and whisk again until smooth.
- Add the dry ingredients to the wet, incorporating using a wooden spoon. Mix until totally combined and there are no streaks of flour. Stir in the chocolate chips, then fold in ½ cup mini marshmallows, making sure they’re evenly dispersed throughout the dough.
- Cover the bowl with cling wrap and transfer to the fridge. Chill for 30 minutes.
- Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment and set aside.
To Finish & To Store:
- Remove the dough from the fridge. Using a 2-tablespoon cookie scoop, portion the dough into 18 cookies. Roll into balls and place 9 cookies on each sheet, leaving 2 inches of space between them. Gently press down with your fingers to flatten slightly and top with flaky salt.
- Transfer to the oven and bake for 4 minutes.
- Remove the trays from the oven and press 2–3 additional mini marshmallows into the top of each cookie, pressing them securely into the warm dough.
- Return to the oven, rotating trays top to bottom. Bake for an additional 5–6 minutes, until the edges are set and the marshmallows are puffed and lightly golden.
- Transfer to a wire rack and cool completely before storing in an airtight container. They’ll keep for 3 days at room temperature. Enjoy!
