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!
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
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:
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.
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!
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.
More Chocolate Cookie Recipes
- Cosmic Brownie Crumbl Cookie Recipe
- Crumbl Cookies Buckeye Brownie Copycat
- Chocolate Sugar Cookies
- Chocolate Chip Marshmallow Cookies
- S’mores Cookies
- Brown Butter Chocolate Chip Cookies
Flourless Chocolate Marshmallow 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
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
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
Categories:
Post may contain affiliate links. Read my disclosure policy.
Hands down the best GF cookies we have ever made. My daughter makes a similar cookie but without the marshmallows so I talked her in to trying this recipe with me. Not going to lie, I’m in trouble. I’m really good at eating no cookies or just one but I already ate 4 of these!
Can you make this recipe without cocoa? I don’t want the dough
to be chocolate. I would also would like t add raisins. What do you
think?
Hi Gail, I developed this recipe with cocoa powder and have never tried it without. You would need something of a similar texture, otherwise they cookies will not set up. I would recommend you find a different recipe if you don’t want to use cocoa powder.
These are AMAZING
Just made them tonight- super easy, super quick, and super delicious.
Follow the directions and you will be good to go.
Can theses be frozen for a later date ?
They should freeze ok! Let them thaw to room temperature unwrapped, or they may get soggy.
I love this recipe and so did my family. Tried the spray and no spray on the tray and definitely went with the no spray for it changes the edges of the biscuits.
We also added 1 extra egg white and half a cup of almond meal.
The cup of marshmallows changed to half marshmallows and half white chocolate chips (due to shortage of marshmallows) and that is a change I would keep. Yum!
Making them again today.
Since my diet doesn’t allow nuts, I will try with a small handful of coconut, and let you know how they do.
I just made these. After letting them sit for 10 minutes like the direction said they came right off the parchment paper. I love the texture. Mine are crispy around the edges but soft and chewy in the middle. However, I am not a fan of semi chocolate chips. I much prefer the good old fashion fudge taste than the semi sweet chocolate taste. To me they taste like semi sweet chocolate chips instead of tasting like fudge. . I am wondering if I can leave the chocolate chips out and just make this using the cocoa. I don’t want to use milk chocolate chips either. Has anyone tried just using cocoa and omitting any extra chocolate?
How do you keep these from sticking to parchment paper?
Mine stuck to the paper and when I remove with spatula were a big blob instead of flat cookie..
Did you let them sit for a couple of minutes after baking before removing from the parchment paper? They should come off the parchment paper easily once they cool!
extremely disappointed with this. made it exactly how it’s told with my sister who is a professional baker and owns a bakery. don’t waste your food or time. they came out way too sugary and cracked can’t even call them cookies
Since you don’t have enough sense to notice other people having good results and yet you still want to tell people not to waste food or time, I’m going to assume you just don’t have sense enough to make these correctly. Also, professional doesn’t automatically mean good.
Just because you couldn’t make these cookies doesn’t mean the recipe is bad. Why bother commenting when everyone else who has posted has had success and enjoyed them?
I agree with you. Why try to ruin it for others
I third this comment!
I made these for my friend’s 7 year old daughter. She’s been after me to make something just for her. Since she’s a hot cocoa fanatic we looked up a hot cocoa cookie and came across yours.
She absolutely loved them and gave me 2 thumbs up. Thanks !
Awesome recipe- gluten and dairy free!
I made these, they’re delicious, but I used a tablespoon for the first batch and they turned out huge. Switched to a teaspoon, better and I baked them on parchment paper and had a hard time getting them off of the paper. I sprayed my spatula with cooking spray and that seemed to help. Keep coming up with these great ideas. Just found out our grand daughter has to eat gluten free. I’ve been baking since I was about 6 so I’m a novice at this but keep trying I’m trying many new recipes. Thanks
Tried this today… so delicious! The only change I made was using dark chocolate chip morsels as that was what I had in hand. Thank you for this recipe!
So glad you enjoyed them and they turned out well! Thanks for taking the time to come back and comment!
Oh my goodness, these were heavenly. I made them for a baby shower and they were gone in seconds. SO AMAZING. these would also be amazing with pecans or another nut added in for added flavor. Totally perfect as is though!
I made these yesterday, they came out huge and very thin and crunchy, although I baked them for less than 10 min…
I was expecting the fudgeeness, but didn’t really get that.
I think i’ll give them a second try with a few tablespoons of almond flour.
When I make them the edges are crispy and the centers are soft and fudgey. Like one of those brownie cookies made the same way with egg whites. 🙂
what brand cookie scoop did you use? mine couldn’t handle the dough and i almost cracked my measuring spoon when i used as a guide. i ended up using a regular small cereal spoon to scoop it from the measuring spoon. i am waiting for the cookies to cool so i can try one. smells great in here!
Almost cracked your measuring spoon? The dough is a soft & pretty sticky dough from the 3 large egg whites! If you make them again and your dough is super hard to scoop, I would add a 4th egg white. They really shouldn’t be hard to scoop at all!
I made these last night with my kids. As a mom, thank you for how easy they are to make. Just needed a bowl and a spoon! Anyways, they are delicious and my husband ate the two that were leftover for breakfast!
These cookies sound scrumptious! They look terrifically fudgey, soft and chocolatey delicious. My husband loves rocky road, so I’m going to add a handful of nuts & I’m sure he is going to love these! I’m sure I would too, but I’m allergic to cocoa, therefore I will have to jealously gawk and drool over these babies. Thanks for sharing 🙂
P.s. Your girls sound adorable.. and quite entertaining ♡
Your girls are so adorable! I bet they did love their first cookie bite! Who wouldn’t?
These look sinfully delicious! Pinning to try! Thanks!
I’m definitely going to give these a try over the weekend 🙂 looks so delicious!!
My sister’s twins are SO completely different, too, and I LOVE it! These girls are soo lucky to grow up with a mom like you making these treats for them!!