Flourless Chocolate Marshmallow Cookies

Prep Time 8 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 30 minutes
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Chewy, crackly, and loaded with mini marshmallows, these flourless chocolate marshmallow cookies are easy to make and oh so fudge-y. With both cocoa powder and mini chocolate chips, they’ll satisfy any chocolate lover!

Why You’ll Love These Chocolate Marshmallow Cookies

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 flavor. We call these chocolate fudge cookies in my house because they are so incredibly fudge-y!
  • 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 to go!
  • Easy: You only need a few basic ingredients, a bowl, and a spoon to bring the batter together – no special items or electric 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:

Ingredients for chocolate marshmallow cookies arranged on a work surface.

The Ingredients You’ll Need

This one’s short and sweet! You can probably memorize the ingredients – which just makes it easier to whip up at a moment’s notice. For full ingredient amounts and directions, scroll to 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, do not substitute it for granulated sugar.
  • 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.
Lifting a chocolate cookie toward the camera with a spatula.

How Does Flour Affect Cookies?

Basically, all purpose 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.

How to Make Flourless Chocolate 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 paper 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!
Pulling a chocolate marshmallow cookie apart to show the texture of the melted marshmallows.

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!

Storing Chocolate Fudge Cookies

Flourless chocolate 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 fudge 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.

Double chocolate cookies on a wire rack.

More Chocolate Cookie Recipes

Flourless Chocolate Marshmallow Cookies with a spatula picking up a cookie off a baking sheet.
4.5 from 95 votes
Print Pin Recipe
Yield: 24 cookies

Flourless Chocolate Marshmallow Cookies

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!
Prep Time8 minutes
Cook Time12 minutes
Additional Time10 minutes
Total Time30 minutes

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.

Nutrition

Serving: 1, Calories: 93kcal, Carbohydrates: 18g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 0.3mg, Sodium: 58mg, Potassium: 76mg, Fiber: 1g, Sugar: 15g, Vitamin A: 2IU, Calcium: 7mg, Iron: 1mg

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.