Comments on: Gluten-Free Hot Chocolate Cookies

By: Emily

Emily — Wed, 31 Dec 2025 14:41:30 +0000

In reply to Caitlin. Hi Caitlin! I haven't frozen these ones before, so I can't guarantee how they'd work out frozen with the marshmallow inside. Another option would be to freeze the cookie dough balls, then thaw them before baking so you can stuff them right before baking.

By: Caitlin

Caitlin — Tue, 30 Dec 2025 14:28:50 +0000

Hi! I’d love to try these. If you were going to freeze the dough to bake later, would it be ok to freeze them with the marshmallow inside?

Thanks!!

By: Emily

Emily — Sun, 14 Dec 2025 16:20:54 +0000

In reply to Molly. Hooray! I'm so glad they were a win for you, Molly! Thank you so much for taking the time to leave a review!

By: Molly

Molly — Sun, 14 Dec 2025 01:34:42 +0000

I’ve made a few of your recipes this holiday season and my kids voted this one their favorite. I ended up making the balls a bit too big so we had a greater cookie to marshmallow ratio than the recipe called for but we still enjoyed them. We will for sure repeat and try to make a little smaller. I agree with the other poster that they don’t taste like hot chocolate but they are a yummy chocolate marshmallow flavor which worked for us!

By: Natalie

Natalie — Sat, 06 Dec 2025 00:47:15 +0000

Made these tonight with my kids while watching The Polar Express. The general consensus was…while they were delicious they didn’t taste like hot chocolate at all more like a homemade Oreo with marshmallows center. they also only made 12 cookies despite using the correct color scoop. There was so plenty for us but if you need anything certain amount of cookies it’s good to know.

By: Emily

Emily — Tue, 11 Feb 2025 15:00:15 +0000

In reply to Magnolia. LOVE the idea of adding crushed peppermint! I'm trying that next time. YUM!

By: Magnolia

Magnolia — Mon, 10 Feb 2025 19:57:37 +0000

I make these at least 5 times every Chirstmas season! The dough freezes great too. I always do crushed peppermint on top. People are always shocked they are GF!

By: Emily

Emily — Thu, 26 Dec 2024 14:38:18 +0000

In reply to Samantha. Whoops! Thanks for the heads up! I fixed it so no one else runs into that issue. :)

By: Samantha

Samantha — Wed, 25 Dec 2024 22:38:29 +0000

FYI, the recipe calls for baking soda but it doesn’t say where to add it in the directions.

By: Emily

Emily — Mon, 23 Dec 2024 20:06:26 +0000

In reply to Bee.

Hi, Bee! I’d love to help. Can you provide some more info so I can help you?

1. You said it doesn’t look like fudgy batter. What IS it like? Is it more dry & thick? Too thin & runny?

2. Did you use the suggested flour or did you use another brand or type of flour? If so, which one? Changing the flour can have a big impact on how these cookies turn out.

3. How did you measure the flour? We recommend weighing for best results, but when that isn’t possible, I suggest the scoop & level method–spooning the flour into the measuring cup instead of measuring WITH the measuring cup, which packs extra flour into the recipe. If your dough is too thick or dry, you likely added too much flour.

4. Are you at high altitude perhaps? That can impact bakes as well. If so, I recommend these high altitude baking tips from King Arthur!

5. Did you chill the dough for 30 minutes? (Or, did you skip chilling/chill longer than 30 minutes?)

By: Bee

Bee — Mon, 23 Dec 2024 15:49:10 +0000

What shouls I do if my dough isn’t a fudgy batter? I followed all the instructions. I’m so confused. I don’t usually bake.

By: Emily

Emily — Mon, 23 Dec 2024 14:42:44 +0000

In reply to Amber. Hi, Amber! I haven't tested it (since I can't!), but a general rule is that you'll need about 10% more flour for a regular recipe. So, for this recipe, you'd start with 176 grams (or just under 1.5 cups) of regular white flour. Again, I haven't tested it, but it should be fairly easy to re-create with regular flour!