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melted snowmen on the chocolate cookies

Gluten Free Chocolate Melted Snowman Cookies

Sandi Gaertner
These delicious chocolaty gluten free melted snowman cookies are the perfect holiday treat all winter long!
5 from 2 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Decorating 20 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 cookies
Calories 329 kcal

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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
  • 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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

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

Serving: 1cookieCalories: 329kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 88mgPotassium: 192mgFiber: 3gSugar: 38gVitamin A: 211IUCalcium: 43mgIron: 3mg
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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.