Introduction

These Gluten Free Hot Chocolate Cookies are a delightful treat featuring a soft, gooey chocolate center surrounded by rich cocoa cookie dough. Topped with a fluffy Swiss meringue, they offer a perfect balance of textures and flavors that any home cook can achieve.

Gluten Free Hot Chocolate Cookies with Gooey Chocolate Filling and Toasted Swiss Meringue Recipe - Recipe Image

Ingredients

Chocolate filling:

75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped
80 g (⅓ cup) heavy/double cream
30 g (2 tbsp) unsalted butter
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
⅛ tsp salt

Chocolate cookie dough:

170 g (1½ sticks) unsalted butter, softened
150 g (¾ cup) light brown soft sugar
3 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
280 g (2⅓ cups) plain gluten free flour blend (see notes for recommendations)
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt

100 g (½ cup) granulated sugar (for coating)
Swiss meringue:

2 US large/UK medium egg whites
100 g (½ cup) caster/superfine or granulated sugar
¼ tsp cream of tartar (or ½ tsp lemon juice)
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

Step 1: Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.
Step 2: To make the chocolate filling, melt the dark chocolate, heavy cream, and butter together over low heat until fully melted. Pour into a bowl and cool until warm. Then add sugar, egg, vanilla, and salt. Mix gently with a balloon whisk until smooth and glossy. Set aside.
Step 3: For the cookie dough, cream the softened butter and light brown sugar together until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: In another bowl, whisk the gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt. Add to the wet ingredients and mix until smooth, with a scoopable consistency that’s not sticky or dry.
Step 5: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop, form cookie dough balls and roll them in the sugar to coat evenly.
Step 6: Place sugar-coated balls on the lined baking sheet spaced 2 inches apart. Use a 1-tablespoon spoon to make an indent in the center of each ball.
Step 7: If the chocolate filling has firmed, warm it gently by placing its bowl inside a larger bowl with hot water, stirring until loose. Avoid microwaving to prevent scrambling the egg.
Step 8: Fill each cookie indent with about 1 tablespoon of the chocolate filling. It should be full but not overflow. You should use all the filling.
Step 9: Bake one sheet at a time for 8-9 minutes, until cookies have puffed slightly and the chocolate center is still wobbly. Keep the other sheet at room temperature while baking.
Step 10: Let cookies cool on the baking sheet until warm before moving to avoid breaking, as they are very soft out of the oven.
Step 11: To prepare the Swiss meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 12: Remove from heat and whisk with a mixer on high for 5-7 minutes until volume increases and stiff peaks form. Add vanilla and whisk to combine.
Step 13: Transfer meringue to a piping bag and pipe onto warm or room temperature cookies. Toast with a kitchen torch if desired.
Step 14: Serve cookies warm, room temperature, or chilled. Reheat warm cookies for 5-10 seconds in the microwave for extra gooey centers if desired.

Tips & Variations

Use King Arthur Gluten-Free All-Purpose Flour for best results; avoid Measure for Measure blends that can make the dough dry.
If using Bob’s Red Mill gluten free flour, start with 75% of the flour weight and add more as needed for the correct dough consistency.
Don’t microwave the chocolate filling to warm, as this can scramble the egg; use a hot water bath instead.
Make and add the Swiss meringue just before serving for best texture, but you can prepare it ahead and refrigerate the decorated cookies for up to two days.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days. Cookies topped with Swiss meringue should be stored in the fridge and eaten within 2 days. Reheat refrigerated cookies in the microwave for 5-10 seconds to enjoy a warm, gooey center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

This recipe is specifically developed for gluten free flour blends. Using regular all-purpose flour will change the texture and may cause spreading or different baking times. For a gluten version, look for a suitable chocolate cookie recipe.

How do I know when the cookies are done baking?

Cookies are done when they have spread and puffed slightly, with the chocolate filling still slightly wobbly in the center when you gently shake the baking sheet. This ensures a soft, gooey center without overbaking.

Gluten Free Hot Chocolate Cookies with Gooey Chocolate Filling and Toasted Swiss Meringue Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

These Gluten Free Hot Chocolate Cookies feature a rich, gooey chocolate center encased in a soft, cocoa-spiked cookie dough, coated with sugar and topped with a light, toasted Swiss meringue. Perfect for those craving a decadent treat that’s both gluten free and bursting with deep chocolate flavor.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 9 minutes per baking sheet, total approx. 20 minutes including batches
Total Time: 50 minutes
Yield: 18–19 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chocolate Filling:

75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped
80 g (⅓ cup) heavy/double cream
30 g (2 tbsp) unsalted butter
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
⅛ tsp salt

Chocolate Cookie Dough:

170 g (1½ sticks) unsalted butter, softened
150 g (¾ cup) light brown soft sugar
3 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
280 g (2⅓ cups) plain gluten free flour blend (e.g. Doves Farm Freee gluten free plain white flour)
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum)
½ tsp salt

Additional:

100 g (½ cup) granulated sugar (for coating)

Swiss Meringue:

2 US large/UK medium egg whites
100 g (½ cup) caster/superfine or granulated sugar
¼ tsp cream of tartar (or ½ tsp lemon juice)
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.
Make Chocolate Filling: In a saucepan over low heat, melt the dark chocolate, heavy cream, and butter together until fully melted. Pour into a bowl and let cool until warm. Whisk in sugar, egg, vanilla, and salt gently until smooth and glossy. Set aside.
Make Chocolate Cookie Dough: Cream softened butter and light brown sugar until pale and fluffy. Add egg yolks and vanilla; mix to combine. In another bowl, whisk gluten free flour, cocoa powder, baking powder, xanthan gum, and salt. Gradually add dry ingredients to wet, mixing until smooth, scoopable dough is formed.
Scoop and Coat Cookie Dough: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, form balls of dough, roll in sugar to coat evenly, place on prepared baking sheet, spacing at least 2 inches apart. Use a 1-tablespoon spoon to make a centered indent in each ball.
Prepare Filling Consistency: If the chocolate filling has become too firm, warm it by placing its bowl into a larger bowl of hot water, stirring until loose but not runny. Avoid microwave to prevent scrambling the egg.
Fill Cookies and Bake: Fill each cookie indent with about 1 tablespoon of chocolate filling. Bake one tray at a time at 350ºF (180ºC) for 8-9 minutes until cookies puff and spread slightly, and the filling remains slightly wobbly.
Cool Cookies Gently: Let cookies cool on baking sheet until warm to avoid breaking or crumbling. Avoid moving while hot.
Make Swiss Meringue: In a heat-proof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until mixture reaches 160ºF (70ºC) and sugar dissolves. Transfer to stand mixer and whisk on high 5-7 minutes until stiff peaks form and volume increases. Add vanilla and combine well.
Pipe and Toast Meringue: Transfer meringue to piping bag fitted with preferred tip. Pipe over warm or room temperature cookies. Toast meringue lightly using a kitchen torch.
Serve and Store: Serve cookies warm, room temperature, or chilled. Warm or room temperature cookies have a soft, gooey filling; chilled cookies have a fudgy texture. Store undecorated cookies airtight at room temperature for 2 days or refrigerated for 4-5 days; meringue-topped cookies refrigerated up to 2 days. Reheat briefly if desired.

Notes

Gluten free flour brands absorb moisture differently, affecting dough consistency and texture. Recommended: King Arthur Gluten-Free All-Purpose Flour for similar results to Doves Farm Freee.
Avoid King Arthur Gluten-Free Measure for Measure Flour as it absorbs too much moisture, resulting in dry, crumbly dough.
If using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, use 75% of listed flour weight initially and gradually add more as needed to achieve proper dough texture.
Swiss meringue is best added just before serving but can be refrigerated on cookies for 1-2 days.
Do not microwave the chocolate filling to reheat; gently warm in a water bath instead to avoid scrambling the egg.

Keywords: gluten free cookies, hot chocolate cookies, chocolate cookies, Swiss meringue cookies, gluten free dessert, cocoa cookies, chocolate filling