Preheat your oven to 400F.
Whisk together the flour, cornstarch, cream of tartar, baking soda and salt.
Using a mixer, cream together the butter, sugar, and vanilla extract until fluffy. Add in the almond milk and cream again.
Gradually fold in the dry ingredients until well combined.
Scoop the dough into 9-10 equal sized balls. Roll the balls in the hot chocolate mix, giving each a generous coating.
Chill 15 minutes in the freezer.
Bake the cookies for 10 minutes, take them out when they still look slightly underdone. They will continue to spread and cook! Let them cool 20 minutes before eating.