Sometimes when you find a new recipe, you take a risk in making it. You’re not 100% sure that you’ll love it. These cookies were the exact opposite for me. I saw the recipe and was instantly reminded of my love for rocky road ice cream, which I haven’t had in forever. I knew I would love the cookies and I was right! This flourless cookie is very chocolatey and makes even a non-milk drinker like myself crave ice cold milk. I had all the ingredients in my pantry (except the marshmallows) and they didn’t take more than 20 minutes to make from start to finish. If you’re a chocolate lover or rocky road lover, these cookies are absolutely for you 🙂
Ingredients
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3 extra large egg whites
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 3/4 cup sliced almonds, toasted
- 1 cup mini marshmallows
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, sift together the powdered sugar and cocoa powder (I actually skipped this step because I’m impatient…they came out delicious anyway!)
- Whisk in the salt. Add the egg whites and vanilla and mix until combined. Stir in the chocolate chips and cooled almonds.
- Using a spoon, portion out the batter into small mounds onto the parchment paper and then top with 4-5 marshmallows. Put the cookie sheet in the freezer for 5 minutes, which prevents the cookie from spreading too thin.
- Bake for 12-13 minutes or until the marshmallows are golden brown. Remove from the oven and let the cookies cool and set.
