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Recipe for Gluten Free Peppermint Hot Cocoa Cookies

To kick off the holiday season, I have a great recipe for Peppermint Hot Cocoa Cookies and a giveaway from Pamela’s to help with your holiday baking.

Pamela’s makes many great gluten free products, including gluten free flour blends.  One of my personal favorite flour blends for baking is Pamela’s All-Purpose Flour Artisan Blend. 


Pamela’s sent me a bag of Pamela’s All-Purpose Flour Artisan Blend to help in the development of this recipe.


To kick off the holiday baking season, Pamela’s is hosting Twelve Days of Gluten Free Cookie Recipes; each day from December 1st through December 12th, Pamela’s will be adding new gluten-free cookie recipes to their website.




I was lucky to be the first gluten free blogger featured on Pamela’s 12 Days of Cookies.  Here is the recipe:


Peppermint Hot Cocoa Cookies





TIME: 60 minutes, plus 2 hours in the refrigerator



  • ½ cup unsalted butter (use Earth Balance for Dairy Free)
  • 3 4-ounce bars of semi-sweet chocolate
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups Pamela's All-Purpose Flour Artisan Blend
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 12 large marshmallows, cut in half
  • 2 -3 GF candy canes, crumbled




1.  Break up the semi-sweet chocolate and melt with butter in a double boiler over simmering water or in the microwave on 50% power, stopping to stir every 30 seconds. Let cool for 10 minutes.

2.  In a large bowl, combine the sugars, eggs and vanilla and beat on high speed for 3 minutes. Mix in the melted chocolate on low speed until just blended.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

4.  Add the flour mixture to the chocolate mixture and mix on low speed until just combined.

5.  Cover and refrigerate for at least 2 hours or overnight. This step is essential for gluten free cookie dough. Do not skip the refrigeration or you will have flat cookies with the potential that they will spread too much during baking.

6.  When you are ready to bake the cookies, preheat the oven to 325 degrees F and line two cookie sheets with parchment paper.

7.  Form the cookie dough into rounded tablespoons and space about 2 inches apart on cookie sheets. Flatten with the bottom of a glass into a round disk. I used a glass with a pattern on the bottom to create the pattern on the cookie wafer.




8.  Bake on the middle rack for 12 minutes.




9.  While the cookies are baking, cut 12 marshmallows in half and crumble the candy canes into fine pieces. I broke up the candy canes by putting time into a plastic bag and smashing them with the back of an ice cream scooper.




10.  Let the cookies cool for 2 – 3 minutes – just cool enough that you can move them without them falling apart.

11.  Flip over half the cookie wafers and top with one-half marshmallow and sprinkle with candy cane crumbles.




12.  Top the cookies with the other wafers and return to the oven for 2 – 3 minutes, until the marshmallows melt. Remove from the oven and center the wafers while the marshmallows are still soft.



13.  Let cool until the marshmallows set. Once the marshmallows set, but before the marshmallows are no longer tacky (3 – 5 minutes), roll in the crushed peppermint.




For the Giveaway


To help with your holiday baking, Pamela’s is going to give one of my lucky readers a gift box that includes Pamela’s Products, baking supplies and even a Pamela’s apron personally signed by Pamela herself!  



This giveaway is open to:

  • Residents in the contiguous United States, 18 years or older. The contest is voided in ALASKA, FLORIDA, HAWAII, NEW YORK, PUERTO RICO.
  • The giveaway begins now and ends on December 12, 2014.
  •  One winner.  Winner must reply within 24 hours or new winner will be selected.
  • Enter below.


a Rafflecopter giveaway


Good luck!

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