Hot Cocoa Frosted Cookies
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These Hot Cocoa Frosted Cookies are gluten free fudgey cookies topped with a homemade protein rich hot cocoa whipped frosting!
Dairy free option, and you can keep them 100% refined sugar free with my homemade marshmallows for topping!
I used my favorite clean ingredient protein powder & hot cocoa in the frosting from Just Ingredients! Code colleenF10 saves you site wide!
Why You’ll Love These Hot Cocoa Frosted Cookies
- They’re gluten free, refined sugar free, and can be made dairy free!
- The hot cocoa frosting is good enough to lick from the spoon!
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 10
Ingredients
- 1 cup Gluten-Free Flour
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
- 1/4 cup Butter, Unsalted, soft. vegan butter stick will also work
- 2 Tbsp Avocado Oil
- 3/4 cup Classic Monkfruit Sweetener (with Allulose) – Lakanto, or granular sweetener of choice- coconut sugar will work too
- 1/4 cup Almond Milk
- 3/4 cup Heavy Whipping Cream, or coconut cream
- 1/4 cup Powdered Monkfruit Sweetener – Lakanto, or organic powdered sugar
- 2 Tbsp Hot Cocoa Mix (Dark Chocolate) – Swiss Miss, Any hot cocoa mix- see notes for my favorite
- 2 Tbsp Chocolate Protein Powder
- 1 tsp Vanilla Extract
- 3 Tbsp Protein Marshmallows! (click for recipe)
Variations for Dietary Preferences
- Marshmallows – keep it refined sugar free by using my homemade marshmallows!
- Heavy Cream– sub coconut cream to keep it dairy free
- Brown Sugar Substitute– feel free to use organic brown sugar or dark coconut sugar
- Avocado Oil – sub another neutral oil like refined coconut oil or algae oil
- Hot Cocoa Mix – If you don’t have any on hand this will still taste delicious with cocoa powder in its place
- Chocolate Protein Powder – optional. You can replace with more cocoa powder
Process
- Whisk dry ingredients together for cookies in one bowl
- Whisk wet ingredients together in a separate bowl, then add dry ingredients and stir. Cover and set dough in the fridge for 30-60 min
- Roll dough into balls, place on parchment paper at least an inch apart, and bake at 350 for 10-11 minutes
- They make look undercooked, but will continue to crisp up a bit as they cool
- Chill a large mixing bowl
- Make whipped topping by using a stand or hand mixer to whip heavy cream, powdered sugar, and hot cocoa & chocolate protein powder (I used just ingredients brand for both to keep the ingredients clean), and vanilla. You’ll need to mix for about 6-8 minuets. If using a hand mixer take a break after 4-5 minutes and place in the freezer as it will help it thicken
- Continue whipping until thick whipped cream texture is achieved
- Place in a piping bag and pipe onto cookies and top with marshmallows of choice! My homemade marshmallows cut into tiny pieces would be perfect!
More Gluten Free Cookie Recipes You’ll Love!
If you make these Hot Cocoa Frosted Cookies leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Hot Cocoa Frosted Cookies
Gluten free fudgey cookies topped with a homemade protein rich hot cocoa whipped frosting! Dairy free option, and you can keep them 100% refined sugar free with my homemade marshmallows for topping! I used my favorite clean ingredient protein powder & hot cocoa in the frosting from Just Ingredients! Code colleenF10 saves you site wide!
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Servings: 10
Ingredients
- 1 cup Gluten-Free Flour
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
- 1/4 cup Butter softened
- 2 Tbsp Avocado Oil
- 3/4 cup Granular Monkfruit Sweetener granular sweetener of choice- light golden coconut sugar or cane sugar
- 1/4 cup Almond Milk
Hot Cocoa Frosting
- 3/4 cup Heavy Whipping Cream or coconut cream
- 1/4 cup Powdered Monkfruit Sweetener – Lakanto or organic powdered sugar
- 2 Tbsp Hot Cocoa Mix
- 2 Tbsp Chocolate Protein Powder
- 1 tsp Vanilla Extract
- 3 Tbsp Marshmallows
Instructions
- Whisk dry ingredients together for cookies in one bowl
- Whisk wet ingredients together in a separate bowl, then add dry ingredients and stir. Cover and set dough in the fridge for 30-60 min
- Roll dough into balls, place on parchment paper at least an inch apart, and bake at 350 for 10-11 minutes
- They make look undercooked, but will continue to crisp up a bit as they cool
- Chill a large mixing bowl
- Make whipped topping by using a stand or hand mixer to whip heavy cream, powdered sugar, and hot cocoa & chocolate protein powder (I used just ingredients brand for both to keep the ingredients clean), and vanilla. You’ll need to mix for about 6-8 minuets. If using a hand mixer take a break after 4-5 minutes and place in the freezer as it will help it thicken
- Continue whipping until thick whipped cream texture is achieved
- Place in a piping bag and pipe onto cookies and top with marshmallows of choice! My homemade marshmallows cut into tiny pieces would be perfect!
Video
Notes
Keep it totally refined sugar free by using my Homemade Marshmallows for topping!