If you are looking for incredible gluten free holiday cookies, you are going to love this cookie recipe. My gluten free melting snowman cookies are fudgy and chewy and taste absolutely incredible. Kids and grownups alike will love decorating them!
This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.)
Are you excited about the holiday baking season? It is one of our favorite times of the year. Our family bakes an assortment of gluten free cookies and gift wraps them for everyone in our cul-de-sac to enjoy. Nobody can tell they are gluten free!
We try to vary the cookies we bake each year and this year the family decided to make some melting snowman cookies. These are extra fun because you can get creative!
This year, we are using AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate to take these cookies to a new level of yumminess! The chocolate and marshmallow flavors work together beautifully, and I am sure this will easily become a favorite with your family, too!
Why these melting snowman cookies are great:
- The rich chocolate flavor is incredible in every bite! They are seriously so good, and the flavors of orange peel, vanilla, and cinnamon shine through.
- They are fun to decorate together as a family!
- These gluten free melted snowman cookies are perfect for any cookie-exchange party. Nobody will know they are gluten free!
This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.
Ingredient notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- AMERICAN HERITAGE Chocolate – Wait until you try this shaved chocolate! It is based on authentic recipes from the 1750s. This adds incredible flavor to these chocolate cookies! This chocolate blends eight spices, including vanilla, orange peel, and cinnamon.
- Vanilla – Use pure vanilla extract; it makes a big difference in the flavor of the cookies.
- Marshmallows – Most brands are gluten free, but it is always good to double-check the labels.
- Sprinkles – There are many brands of sprinkles out there. Be sure to check that the ones you have are safe. This gluten free sprinkles list is helpful.
AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate is ground super fine. It melts like a dream in any recipe calling for chocolate! Use it as a replacement for semi-sweet chocolate at a 1-to-1 ratio in any of your favorite recipes!
Recipe step-by-step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend. Do not include the shaved chocolate; you will melt that in step 3.
Step 2: This is what your dry ingredients will look like when mixed.
Step 3: Melt the butter in the microwave, then add AMERICAN HERITAGE Chocolate to the dish. Mix well. The chocolate should melt completely into the butter. If the chocolate isn’t fully melted, microwave for 15 seconds. Remove and stir.
HINT: Do not microwave the chocolate for long intervals, as it can burn.
Step 4: Whisk the rest of the wet ingredients into the melted chocolate. Be sure the chocolate mixture isn’t too hot. If it is, let it cool for a few minutes first.
Step 5: Pour the wet ingredients into the dry ingredients.
Step 6: Mix the two into a creamy cookie batter.
Step 7: Use a
Step 8: Mix the powdered sugar and milk to make the icing. Drop some onto each cookie and stick a marshmallow onto each icing spot.
Step 9: To add eyes, nose, and buttons, grab an orange sprinkle, googly eyes, and black dot sprinkles. Use a toothpick to dot some icing onto the marshmallow and tweezers to attach each to the snowman.
Allow to dry for up to 30 minutes.
Top Tip: Don’t make the icing too runny, or the sprinkles will not attach to the marshmallow easily.
Variations:
If you prefer a straight fudgy gluten free chocolate cookie without the melting snowman decorations, you can enjoy these cookies plain, or dip half in white or dark chocolate!
Recipe FAQ:
Yes, this delicious shaved chocolate is gluten free.
The icing should firm up quickly if you don’t make it too runny. Mine set in about 30 minutes.
These snowman cookies will keep fresh in an air-tight container for up to 3 days. If you want them to store longer, I recommend freezing them.
You can easily freeze these cookies! Add them gently to a zip-style freezer bag and freeze. They will keep up to 4 months in the freezer.
More gluten free holiday cookie recipes:
- Gluten Free Eggnog Crinkle Cookies
- Easy Gluten Free Chocolate Peppermint Biscotti
- Gluten Free Gingerbread Bundt Cake
- Gluten Free Pfeffernusse Cookies
Gluten Free Chocolate Melted Snowman Cookies
Ingredients
- ¾ cup gluten free flour blend * see note
- 1 teaspoon baking powder aluminum free
- ¼ cup cocoa powder * see note
- 3 eggs large
- 1 cup sugar
- ¼ cup brown sugar
- â…› teaspoon salt
- 6 tablespoons butter melted
- 1 tablespoon oil I like to use either coconut or canola oil in this recipe
- 1 teaspoon pure vanilla extract
- 8 ounces American Heritage Baking Chocolate
Icing:
- 1 ½ cups powdered sugar
- 2-3 tablespoons non-dairy milk
Decorating
- 12 marshmallows
- sprinkles * see note
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add your dry ingredients and whisk to blend.
- In a smaller bowl, melt the butter.
- Stir in the American Heritage Chocolate. The melted butter will melt the shaved chocolate.
- Add the rest of the wet ingredients to the butter and chocolate and whisk.
- Pour the wet ingredients into the dry ingredients and mix.
- Use a cookie scoop to scoop the cookie dough onto a baking sheet. Press each cookie dough ball down slightly.
- Bake for 10 minutes and remove them to cool.
- While the cookies are cooling, mix up the icing.
- When the cookies are cool, add some icing. Stick a marshmallow into the icing and allow them to try 15-30 minutes.
- Use icing to stick sprinkles on the marshmallow for eyes, add button sprinkles etc and decorate how you like!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I recommend sifting the cocoa powder if yours has little hardened bits in it. Most cocoa powder is gluten free but always read the labels.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
