Craving something insanely chocolatey? Look no further; these cookies pack an intense chocolate punch, and are relatively guilt free since they don’t contain any butter or fat! They also don’t have any flour, so we found them to be lighter than your average cookie.
The dough/batter came together really easily for me, and there wasn’t any fussing with butter having to be at the right temperature, making them a perfect cookie to whip up on a weeknight. For those intimidated by baking, these would be an easy intro cookie.
I’m also dying to try these with coconut in place of the almonds; I think that would be delicious too!
Flourless Rocky Road CookiesAdapted from The Ginger Snap Girl Makes 24 cookies 3 cups (9 ounces) powdered sugar 2/3 cup (2 ounces) cocoa powder 1/4 teaspoon salt 3 extra-large egg whites 1 tablespoon vanilla extract 2 cups (12 ounces) semi-sweet chocolate chips 2 1/2 ounces sliced or slivered, toasted* 1 cup mini marshmallows
Pre-heat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large bowl sift powdered sugar and cocoa powder. Whisk in salt. Add egg whites and vanilla and whisk until combined and batter is smooth. Stir in chocolate chips and almonds.
Using a medium size cookie scoop, portion out 12 cookies on each baking sheet. Place 4-5 marshmallows on top of each cookie. Place the baking sheets in the freezer for 5 minutes (or fridge for 10-15 minutes) to chill cookies to prevent them from spreading too much in the oven.
Bake cookies for 12-13 minutes. Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to finish cooling. Store in an air-tight container when completely cool.
* I used a 2.25 ounce bag of sliced almonds, which actually weighted out to be 2.5 ounces. To toast almonds, heat oven to 350 and place almonds on foil lined baking sheet. Bake until golden, about 10 minutes, shaking the pan half way through.