I’m at a workshop at work this week, and I was thinking about bringing cookies to share. But in eating breakfast and lunch with folks, I realized that there were quite a few food allergies, avoidances and that sort of thing. I don’t typically cook for any specific diet on this blog, but I got to thinking. I can’t consider every type of allergy, but I was thinking about making some gluten free cookies.
I have made a couple of gluten free things before, although not completely intentional. I’ve made a flourless chocolate cookie before, and the recipe was fairly similar to this one, but this has the classic rocky road mix-ins of nuts and marshmallows. Of course, the second you add marshmallows they are no longer vegetarian. I guess you can’t really meet every need.
The dough for these cookies was super stiff, I almost added another egg white but it did come together. It seems like the flourless cookie I made before had really runny batter. I made exactly 24 cookies, and I think the cookies that were slightly larger worked best. Make sure you press the marshmallow in to the cookie, or they will slide off the cookie while baking and make a big sticky mess. These cookies have a dense, chocolate flavor and aren’t super sweet, but the marshmallow topping adds the perfect note of sweetness. These are chewy, sticky, and very tasty.
Flourless Rocky Road Cookies
2 1/2 cups powdered sugar
1 cup cocoa powder
1/4 teaspoon salt
1 teaspoon espresso powder
3 egg whites
1 teaspoon vanilla
3/4 cup chocolate chips
3/4 cup chopped nuts
About 12 large marshmallows, halved
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large bowl, whisk together the powdered sugar, cocoa, salt and espresso powder. Switch to a spatula or hand mixer and stir in the egg whites and vanilla; stir until smooth. Stir in the chocolate chips and nuts. The dough will be fairly stiff.
Shape the dough into 1-1/2- inch balls. Flatten the balls of dough slightly with the palm of your hand. Top with half a marshmallow; press the marshmallow into the dough.
Bake for 10-12 minutes, until the marshmallows are lightly browned on top. Allow to cool on the baking sheets for 5 minutes before removing to a rack to cool completely.
Recipe from Pixel Whisk