Hot Chocolate Cookies - Dairy Free, Nut Free

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

A tender and delicate dark chocolate cookie topped off with melted mini marshmallows, just like a delicious mug of hot chocolate. I feel these cookies are best enjoyed warm out of the oven in order to get the full gooey goodness. They are made with Hockley Valley Spelt Flour which is a low gluten, ancient grain flour that is ideal for baking anything from sweet to savory recipes.

Ingredients for Hot Chocolate Cookies - Dairy Free, Nut Free

• 1 1/2 cup Hockley Valley Light Spelt Flour

• 1/3 cup cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup your choice of allergy safe solid fat (vegan butter, shortening, lard, solid coconut oil)

• 3/4 cup brown sugar

• 1/3 cup unsweetened applesauce OR 1 large egg

• 1/3 cup allergy safe dark chocolate chips

• 3/4 cup mini marshmallows

How to make Hot Chocolate Cookies - Dairy Free, Nut Free

1. In a medium mixing bowl, combine the Hockley Valley Light Spelt Flour, cocoa powder, baking powder, baking soda, and salt, whisking until well incorporated. If there are clumps in the cocoa powder, pass it through a sieve before adding to the mixing bowl. Set the dry ingredients aside.

2. Add the allergy safe solid fat of your choice, and brown sugar to a large mixing bowl and beat well until creamed. Add the unsweetened applesauce OR egg and beat until smooth. Add the dry ingredients a third at a time, beating until smooth. Stop mixing when the ingredients are well mixed and have formed a thick and sticky dough. Fold in the chocolate chips.

3. Cover the dough and refrigerate for at least an hour.

4. Preheat the oven to 375F. Scoop the dough into balls in the pam of your hand. You will need to make 18 evenly sized balls of dough. Place them on a baking sheet, spaced at least an inch apart, and press down lightly to flatten, then press a thumb mark in the top. Place on a parchment or silpat mat lined baking sheet.

5. Bake for 6 minutes, then take the tray out of the oven and pop a few mini marshmallows in each of the thumb prints. Return the tray to the oven for another 2 - 3 minutes to melt and brown the marshmallows. You can toast the marshmallows as much as you wish. You’ll see below that I have toasted one batch more than the other. This is up to your personal taste preference.

Serve warm with a mug of hot chocolate.

Makes 18 cookies