Gluten-free hot cocoa cookies

Hot cocoa and cookies - I mean is there anything else more holiday than this? As an avid hot cocoa lover I was determined to figure out a way to make a fun, lower sugar, hot cocoa cookie to share with the family. I hope you guys love these cookies as much as I do!




YIELDS: about 24 cookies


Ingredients:

  • 1/2 cup butter

  • 3/4 cup coconut sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 cups Bob's Red Mill Paleo Flour

  • 1/3 cup cocoa powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 24 Hershey's Candy Cane Kisses or regular Kisses

Directions:

  1. Mix sugar and butter with a hand mixer on medium until light and fluffy. Add egg and vanilla, mix well.

  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.

  3. Add dry mixture a little bit at a time to the butter mixture until well combined. Refrigerate dough for at least 1 hour.

  4. Preheat oven to 350°F. Prepare a baking sheet with parchment paper.

  5. Divide into 24 balls, about ¾".

  6. Bake 7-9 minutes or until lightly browned on the edges.

  7. Remove from the oven and cool 2-3 minutes. Press a peppermint kiss or regular into the center of each cookie and move it to a cooling rack to cool completely.

  8. Alternatively, you can use marshmallows in the center of the cookie. If doing this, make an indentation, add a few mini marshmallows, and then place under the broiler for a few seconds to warm and melt the marshmallows.




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