Gluten-free hot cocoa cookies

Hot cocoa and cookies - I mean is there anything else more holiday than this? As an avid hot cocoa lover I was determined to figure out a way to make a fun, lower sugar, hot cocoa cookie to share with the family. I hope you guys love these cookies as much as I do!

YIELDS: about 24 cookies

Ingredients:

• 1/2 cup butter

• 3/4 cup coconut sugar

• 1 egg

• 1 tsp vanilla

• 1 cups Bob's Red Mill Paleo Flour

• 1/3 cup cocoa powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 24 Hershey's Candy Cane Kisses or regular Kisses

Directions:

1. Mix sugar and butter with a hand mixer on medium until light and fluffy. Add egg and vanilla, mix well.
   

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
   

3. Add dry mixture a little bit at a time to the butter mixture until well combined. Refrigerate dough for at least 1 hour.
   

4. Preheat oven to 350°F. Prepare a baking sheet with parchment paper.
   

5. Divide into 24 balls, about ¾".
   

6. Bake 7-9 minutes or until lightly browned on the edges.
   

7. Remove from the oven and cool 2-3 minutes. Press a peppermint kiss or regular into the center of each cookie and move it to a cooling rack to cool completely.
   

8. Alternatively, you can use marshmallows in the center of the cookie. If doing this, make an indentation, add a few mini marshmallows, and then place under the broiler for a few seconds to warm and melt the marshmallows.