Indulge in the cozy and delightful flavor of winter with our Simple Gluten-Free Hot Cocoa Cookies. These cookies capture the rich essence of your favorite hot cocoa, making them perfect for holiday gatherings or a comforting treat any time of year. The combination of cocoa powder and chocolate chips creates a chewy texture that melts in your mouth, evoking memories of sipping hot chocolate by the fire. Plus, this recipe prioritizes gluten-free ingredients, catering to those with dietary restrictions without sacrificing flavor. The use of almond flour not only keeps these cookies gluten-free, but it also adds a subtle nuttiness that complements the chocolate beautifully.
Ingredients
Scale:
1 cup almond flour
1/2 cup cocoa powder, unsweetened
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, melted
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
In a separate large bowl, mix the melted coconut oil, maple syrup (or honey), and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. If using, fold in the dairy-free chocolate chips.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving at least 2 inches between each cookie.
Bake for 10 to 12 minutes or until the edges are firm but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
