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Hot Chocolate Cookies

hot chocolate cookies [1]By Alisa Fleming

These rich, chewy and almost gooey cookies are a delightful indulgence. Keeping them crunchy on the outside but “just baked” on the inside melds perfectly with the sweet marshmallow topping.

Makes 24 cookies.
Free of: gluten, and all top allergens



  1. In a small bowl, whisk together the flour, starch, cocoa powder, baking soda and salt.
  2. In a mixing bowl, blend the avocado, oil, sugar, maple syrup and vanilla until smooth and creamy.
  3. Add the dry ingredients to your mixing bowl, and blend until well combined. Stir in the chocolate chips.
  4. Cover and place the dough in the refrigerator for 30 minutes.
  5. Preheat oven to 375º F and line a baking sheet with a silicone baking mat or parchment paper.
  6. Scoop the dough by the rounded tablespoonful onto the prepared baking sheet, and flatten them slightly, to about 1 ⁄ 2-inch thickness. Bake them for 10 minutes.
  7. Remove the cookies from the oven, and gently press three marshmallows into the center of each cookie.
  8. Return the cookies to the oven and bake for an additional 2-3 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes, before removing them to wire racks to cool completely.

*Non-Gluten-Free: If gluten is not a concern, then you can use an equivalent amount of all-purpose flour in place of the rice flour.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

These cookies go great with Alisa’s Instant Hot Chocolate [2], and see also her note on Dairy-Free Chocolate [3]

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of  Godairyfree.org [4].

Photo by: Hannah Kaminsky