If you’re obsessed with Crumbl’s iconic hot cocoa cookie, you’re going to love this healthier homemade version! These Crumbl Copycat Hot Cocoa Cookies are soft, fudgy, and topped with creamy chocolate frosting and mini marshmallows, just like the bakery favorite, but made with gluten-free and refined sugar-free ingredients.
Why You Will Love These Crumbl Copycat Cookies
Crumbl-style decadence — bakery-quality taste without the processed sugar.
Gluten-free + refined sugar-free — wholesome ingredients you can feel good about.
Rich, fudgy texture — the perfect blend of cookie and brownie.
Quick and easy — no chill time and ready in under 30 minutes.
Festive favorite — perfect for Christmas cookie swaps or cozy winter baking!
Ingredients and Why You'll Love Them
Almond Flour – Keeps the cookies gluten-free and gives them a soft, rich texture.
Tapioca Flour – Adds lightness and helps hold everything together.
Cocoa Powder – Deep chocolate flavor packed with antioxidants.
Coconut Oil or Grass-Fed Butter – Creates a tender, fudgy crumb.
Egg – Adds structure and helps bind the dough.
Coconut Sugar – Natural sweetness without refined sugar.
Dark Chocolate Chips – Melty pockets of extra chocolate in every bite.
Cream Cheese, Maple Syrup & Cocoa Powder – The dreamy frosting that mimics Crumbl’s rich topping, while also being naturally sweetened.
Mini Marshmallows (Refined Sugar-Free) – They add the perfect cozy touch that makes every bite taste like hot cocoa in cookie form.
Tips
For that signature Crumbl softness, slightly underbake (9 minutes).
Always let cookies cool before adding frosting.
Use dark cocoa powder for a deep, rich color and bold flavor.
For dairy-free: use vegan butter and dairy-free cream cheese.
FAQs
Can I make these ahead of time?
Yes! Store unfrosted cookies in an airtight container for up to 3 days, then frost before serving.
Are these able to be frozen?
Absolutely! Freeze baked cookies (unfrosted) for up to 2 months. Thaw, frost, and enjoy.
Do these really taste like Crumbl’s?
The texture and frosting flavor are spot-on, just a little lighter and naturally sweetened.
Can I make mini versions?
Definitely! Scoop 1 ½ tablespoons of dough per cookie and reduce bake time to 7–8 minutes.
Crumbl Copycat Hot Cocoa Cookies
Ingredients
For the cookies:
- 1 cup almond flour
- ¼ cup tapioca flour or arrowroot starch
- ½ cup cocoa powder unsweetened, dark preferred
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil or grass-fed butter softened
- ½ cup coconut sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 tbsp dairy-free milk or grass-fed milk
- ⅓ cup dark chocolate chips
For the hot chocolate topping:
- 1/2 cup softened cream cheese
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- Mini marshmallows refined sugar-free
Instructions
Step 1: Preheat the oven
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, and salt.
Step 3: Cream the wet ingredients
- In a separate bowl, beat the coconut oil (or butter) and coconut sugar until fluffy. Mix in the egg, vanilla extract, and milk until smooth.
Step 4: Combine
- Add dry ingredients to the wet mixture and stir until a thick dough forms. Fold in chocolate chips.
Step 5: Shape & bake
- Scoop dough into 8 large balls (about 3 tablespoons each). Flatten slightly and bake for 9–10 minutes, until edges are set but centers remain soft.
- Cool completely. The cookies will firm up as they rest.
Step 6: Make the frosting
- Beat together cream cheese, maple syrup, and cocoa powder until smooth and fluffy.
Step 7: Decorate
- Spread or pipe frosting on cooled cookies. Top with refined sugar-free mini marshmallows for the ultimate Crumbl copycat finish!
