Introduction

These gluten free hot chocolate cookies are a decadent treat featuring a soft, gooey chocolate filling and a rich cocoa-flavored cookie shell. Topped with a light Swiss meringue, they are perfect for anyone looking for a comforting dessert without gluten. Enjoy them warm, at room temperature, or chilled for different textures.

The image shows several round chocolate tarts on a white marbled surface, each with a dark chocolate filling and a crumbly dark brown crust. On top of the chocolate filling, some tarts have a bright white meringue decoration, either piped in smooth, wavy lines or in star-shaped patterns with golden-brown toasted tips. The meringue layers add height and texture contrast, alternating between smooth waves and pointed stars, placed mostly off-center on the tarts. The overall look is rich and elegant with a mix of dark brown, white, and toasted golden colors. photo taken with an iphone --ar 4:5 --v 7

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 (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 flour blend contains xanthan gum)
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: Make the chocolate filling: In a saucepan over low heat, melt dark chocolate, cream, and butter together until fully melted. Pour into a bowl, cool until warm, then whisk in sugar, egg, vanilla, and salt until smooth and glossy. Set aside.
Step 3: Make the cookie dough: Cream softened butter and light brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing to combine.
Step 4: Whisk gluten free flour, cocoa powder, baking powder, xanthan gum, and salt in a separate bowl. Add to the wet ingredients and mix until smooth with a scoopable consistency that is firm but not sticky.
Step 5: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, scoop cookie dough, roll into balls, and coat evenly in sugar. Arrange on baking sheets spaced 2 inches (5 cm) apart. Use a 1-tablespoon spoon to make an indent in the center of each ball.
Step 6: If needed, gently reheat chocolate filling by placing its bowl in a larger bowl of hot water, stirring until loose but not runny. Fill each cookie indent with about 1 tablespoon of chocolate filling, filling to the brim.
Step 7: Bake one sheet at a time for 8-9 minutes until cookies spread and puff slightly, with the chocolate filling still wobbling in the center. Keep the other sheet at room temperature while baking the first batch.
Step 8: Let cookies cool on the baking sheet until warm before carefully transferring. They will be soft and fragile immediately out of the oven.
Step 9: Make 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. Remove from heat, whisk with a mixer on high for 5-7 minutes until stiff peaks form. Add vanilla and mix.
Step 10: Transfer meringue to a piping bag and pipe on warm or room temperature cookies. Use a kitchen torch to toast the meringue before serving.

Tips & Variations

Use King Arthur Gluten-Free All-Purpose Flour for best results, as texture can vary greatly with different gluten free blends.
If your flour blend contains xanthan gum, omit the additional xanthan gum called for in the recipe.
Reheat filling gently in a warm water bath; avoid microwaving to prevent scrambling the egg.
Try piping a large dollop or a decorative zig-zag of Swiss meringue for a beautiful finish.
For a more gooey center, reheat cookies for 5-10 seconds in the microwave before serving.

Storage

Store cookies without meringue in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Cookies topped with Swiss meringue are best kept refrigerated and eaten within 2 days. To serve warm, reheat in the microwave for 5-10 seconds.

How to Serve

The image shows multiple round chocolate tarts with a dark brown crust and smooth, glossy chocolate filling. Each tart has one or two different styles of white meringue topping, toasted with golden-brown edges. The meringue is piped in either star shapes with ridges or wavy lines across the tart surface. The tarts are placed closely together on a flat surface with a white marbled texture visible between them. The contrast between the dark chocolate, the white meringue, and the golden toasting creates a visually appealing mix of colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten free flour blend?

Yes, but results may vary. King Arthur Gluten-Free All-Purpose Flour works well as a substitute. Avoid flours that absorb too much moisture like King Arthur Measure for Measure, as they can make the dough dry and crumbly.

Can I make these cookies without the Swiss meringue topping?

Absolutely! The cookies are delicious on their own with the gooey chocolate filling. The Swiss meringue adds a light, decorative finish but is optional.