Crumbl Copycat Hot Cocoa Cookies
These Crumbl Copycat Hot Cocoa Cookies are rich, fudgy, and topped with a creamy chocolate frosting and mini marshmallows — just like the bakery favorite! Made gluten-free and refined sugar-free with wholesome ingredients for the perfect healthier winter treat.
Servings: 8 large 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!