Gluten Free Hot Chocolate Cookies

These cookies are soft, chocolate-y, and topped with a marshamallow and more chocolate! How can they get any better than this?

These cookies are best eaten fresh or warmed in the microwave. They are just like a really good glass of hot chocolate!

Gluten Free Hot Chocolate Cookies

• 1/2 Cup Butter
• 2 Cups Milk Chocolate Chips
• 1 1/4 Cup Brown Sugar
• 3 Flax-Eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
• 2 teaspoons Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/4 Cup Tapioca Starch
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• Chocolate Chips 
• Marshmallows (I used Dandies vegan marshmallows)

1. Prepare flax-eggs (directions on side of blog.)
2. Melt butter and chocolate chips together. Allow to cool a bit.
3. In a medium bowl, combine rice flour, tapioca starch, cornstarch, cocoa powder, baking powder, xanthan gum and salt. Whisk together.
4. In the bowl of your mixer, combine brown sugar, flax-eggs and vanilla. Blend.
5. Add the chocolate chip/butter mixture and beat until combined.
6. Add the dry ingredients and beat until well combined.
7. Refridgerate dough for 2 hours, or longer. If longer, then you will need to thaw a bit before using. 
8. Preheat oven to 325 degrees.
9. Scoop medium to large cookies onto parchment lined baking sheets.
10. Bake for 8 to 10 minutes depending on how large you make them. Take from oven, add a handful of chocolate chips and a marshmallow onto each cookie, then stick back into the oven for an additional 3 to 5 minutes.
11. Remove from oven and repeat until dough is gone.

Adapted from this recipe.

Enjoy!
-Bethany