Flourless Chocolate Cookies
Easy, naturally gluten-free and so decadent! Rich and fudgy chocolate cookies with a crackly top and soft center. Add marshmallows and walnuts to make these Rocky Road Cookies!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup powdered sugar
- 2/3 cup cocoa powder
- 1/4 tsp salt
- 3-4 egg whites (at room temperature)
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup marshmallows + 1/2 cup walnuts (optional)
Instructions
- 1
Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
- 2
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites and the vanilla extract until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white - then a 4th one if it still seems too thick. Fold in chocolate chips. Cover and let the batter rest for 30 minutes.
- 3
Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Cool completely. Enjoy!