Fudgy, crackly, and loaded with mini marshmallows, these Flourless Chocolate Marshmallow Cookies are easy to make. With both cocoa powder and mini chocolate chips, they’ll satisfy any chocolate addict!
Table of Contents
- Why You’ll Love These Chocolate Marshmallow Cookies
- Watch How To Make It
- The Ingredients You’ll Need
- How Does Flour Affect Cookies?
- How to Make Flourless Chocolate Marshmallow Cookies
- Tips and Variations
- Storing Flourless Chocolate Marshmallow Cookies
- Can I Freeze These?
- More Chocolate Cookie Recipes
- Get the Recipe
These flourless chocolate marshmallow cookies are a sweet chocolate treat with lots to love, including…
- Intense Flavor: With no flour in the recipe, the cocoa powder and melted chocolate really shine, for a sweet and rich chocolate taste.
- Chewy and Gooey: These cookies have a wonderfully chewy and gooey texture, thanks to the combination of egg whites, sugar, and marshmallows.
- Gluten-Free: These flourless cookies are simple to make gluten-free – just check the remaining ingredients for any gluten exposure, and you should be good!
- Easy: You only need a few basic ingredients, a bowl, and a spoon to bring the batter together – no special items and no mixer needed.
Watch How To Make It
Want to see how to make these Chocolate Marshmallow Cookies from start to finish? Here’s a step-by-step video:
The Ingredients You’ll Need
Ready for the ingredients list? This one’s short and sweet! You can probably memorize it – which just makes it easier to whip up at a moment’s notice. Wink, wink! (Full ingredient amounts are listed in the printable recipe card at the bottom of this post.)
- Powdered Sugar: Powdered sugar and the cocoa powder help to give these cookies texture without the flour.
- Cocoa Powder: You want to make sure and use unsweetened cocoa powder.
- Salt
- Egg Whites: Make sure you do not add in the yolk, it will change the texture.
- Vanilla Extract
- Marshmallows: You want to use mini marshmallows so you get the perfect amount of marshmallow in each bite.
- Mini Semi-Sweet Chocolate Chips: I like to use mini chocolate chips, but you can use regular sized chocolate chips.
Basically, flour helps a cookie, well, be a cookie. It provides stability, structure, and a little bit of flavor. Flour absorbs the liquid ingredients and turns them into a more solid batter or dough. Baking finishes the process, evaporating more liquid and cooking everything together to make the final product: a cookie!
So what happens if you eliminate the flour, as in this flourless chocolate marshmallow cookie recipe? In this case, the cocoa powder (along with the small amount of cornstarch which is usually an ingredient in powdered sugar) helps to bind the mixture together, while the egg whites create additional structure, somewhat like they do in macarons and other egg-white-based cookies.
This recipe is very easy, and you don’t even need to beat the egg whites! It’s a stir-and-bake kind of cookie, and I am here. For. It.
- Get Ready: Line your baking sheets with parchment or silpat mats, and preheat the oven to 350°F.
- Mix: Stir together the dry ingredients, and then add the egg whites and vanilla. Stir until smooth, and add in your mini marshmallows and mini chocolate chips. Stir again.
- Bake! Drop the dough by heaping tablespoons onto the baking sheets, and bake until puffy and crackled, about 11 minutes.
- Cool. Let the cookies cool for ten minutes on the baking sheets, and then move them to a wire rack to cool completely.
- Enjoy!
Tips and Variations
This recipe is even easier to make once you have a few tips and tricks up your sleeve! These are my best pieces of advice for making scrumptious chocolate marshmallow cookies.
- Parchment or Silpat: Sometimes all you need is to simply grease your baking sheet, but for this recipe, I really recommend using some parchment or a silpat in this recipe, to prevent sticking and make cleanup easy.
- Mix-Ins: Feel free to mix in even more goodies, such as butterscotch chips, chopped pecans, or whatever you love! You can also make swaps – for example, leave out the chocolate chips and use chopped white chocolate instead. Whatever you choose, just fold them into the batter, or dot them on top of the unbaked cookies.
- Scooping: The dough for these cookies is super sticky, so I really recommend using a cookie scoop to scoop them. It makes it much quicker than trying to unstick the dough from your spoon and fingers.
- Cooling: Remember to let the cookies cool for the full ten minutes before you move them to a rack – they’re fragile when they first come out of the oven!
Flourless chocolate marshmallow cookies are easy to store – just keep them in an airtight container at room temperature. They will last for up to three days. You could also refrigerate them to store them a bit longer, or freeze them (see instructions below!).
Can I Freeze These?
Sure! Just place the cookies (not touching) on a clean plate or baking sheet, and pop them in the freezer until they’re frozen solid. Then pack them in an airtight container, placing a sheet of parchment or wax paper between layers of cookies to prevent sticking. Freeze for up to two months, and thaw in the fridge before serving.
Looking for more chocolate-y goodness? Here are a few more chocolate cookies I think you will enjoy:
- Cosmic Brownie Crumbl Cookie Recipe
- Chocolate Biscoff Macarons
- Crumbl Cookies Buckeye Brownie Copycat
- Chocolate Sugar Cookies
- Chocolate Chip Marshmallow Cookies
- S’mores Cookies
- Brown Butter Chocolate Chip Cookies
Ingredients
- 2 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 cup mini marshmallows
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine powdered sugar, cocoa powder and salt. Then add egg whites and vanilla extract, stirring until smooth. Fold in mini marshmallows and mini chocolate chips.
- Drop dough by the heaping tablespoonfuls onto prepared baking sheets, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
- Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
- Store in an air tight container up to 3 days.
Notes
- Parchment or Silpat: Sometimes all you need is to simply grease your baking sheet, but for this recipe, I really recommend using some parchment or a silpat in this recipe, to prevent sticking and make cleanup easy.
- Mix-Ins: Feel free to mix in even more goodies, such as butterscotch chips, chopped pecans, or whatever you love! You can also make swaps – for example, leave out the chocolate chips and use chopped white chocolate instead. Whatever you choose, just fold them into the batter, or dot them on top of the unbaked cookies.
- Scooping: The dough for these cookies is super sticky, so I really recommend using a cookie scoop to scoop them. It makes it much quicker than trying to unstick the dough from your spoon and fingers.
- Cooling: Remember to let the cookies cool for the full ten minutes before you move them to a rack – they’re fragile when they first come out of the oven!
- Storing: Flourless chocolate marshmallow cookies are easy to store – just keep them in an airtight container at room temperature. They will last for up to three days.
- Freezing: To freeze, place the cookies (not touching) on a clean plate or baking sheet, and pop them in the freezer until they’re frozen solid. Then pack them in an airtight container, placing a sheet of parchment or wax paper between layers of cookies to prevent sticking. Freeze for up to two months, and thaw in the fridge before serving.
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