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By: Becky Hardin
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Flourless Hot Chocolate Cookies are a rich, fudgy treat fancy enough to serve at a holiday party, but easy enough to whip up anytime chocolate cravings hit.
Table of Contents
Gluten-free Chocolate Cookies
These Flourless Hot Chocolate Cookies are such a simple cookie to bake when you don’t feel like spending a lot of time in the kitchen but you need something chocolatey and delicious.
They’re crisp on the outside, fudgy and chewy on the inside. A perfect chocolate treat!
I saw theseVolcano Cookiesand thought all they needed were some tiny marshmallows to make them complete. I adapted the recipe to make them just like my favorite Winter drink,HOT CHOCOLATE, and a new favorite recipe was born!
Why You’ll Love this Chocolate Cookie Recipe:
- QUICK AND EASY: These cookies take about 10 minutes to make before they get baked to perfection.
- SIMPLE INGREDIENTS: You only need a few simple baking ingredients to make these rich cookies. Most of which you’ll probably already have in your pantry.
- DELICIOUS: I can not start to tell you how yummy these cookies are! They are super rich and perfectly chewy.
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How to Make Flourless Hot Chocolate Cookies
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the dry ingredients.
- Beat in the egg whites.
- Fold in the chocolate chips and marshmallows and chill.
- Place balls of dough onto a lined baking sheet.
- Sprinkle with extra marshmallows.
- Bake!
Are they healthy?
These gluten-free chocolate cookies have no extra oil, or added sugar and only have a little bit of chocolate (and to me that’s totally part of a healthy diet) so I’d say these cookies are better for you health-wise than most. Everything in moderation, right? The flavor is so rich and divine; they really satisfy sweet cravings!
How long do they keep?
Once your cookies have fully cooled, transfer them to an airtight container to keep them fresh. They will keep well at room temperature for 2-3 days, or in the fridge for up to 1 week.
Can you freeze them?
Yes! You can make these cookies ahead of time and freeze them for up to 3 months. They make the perfect treat to give to neighbors, friends, or to have with a cup of coffee in front of the fireplace any old time.
Recipe Notes and Tips
- Mix the ingredients together really well so that they have an even texture throughout.
- Because the hot chocolate cookies contain no flour, they do spread quite a lot, so allow them space on the baking sheet.
- Let them cool completely before storing.
More Holiday Cookies We Love
- Pignoli Cookies
- Tie-Dye Butter Cookies
- Christmas Cowboy Cookies
- Chocolate Vanilla Pinwheel Cookies
- Gingerbread Man Cookies
Whether you are gluten-free or not, you are going to adore these flourless hot chocolate cookies. So simple to make, your only regret is that you didn’t make a double batch!
More Gluten-Free Treats
- Chocolate Gluten Free Spritz Cookies
- Carrot Cake Bars (Gluten Free)
- Best Ever Lemon Bars
- Flourless Chocolate Peanut Butter Cake Roll
- Flourless Chocolate Orange Cookies
Happy baking to all the new bakers and experienced bakers this holiday season!
Recipe
Flourless Hot Chocolate Cookies
4.25 from 8 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Serves12 cookies
Print Rate
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These flourless cookies are made with chocolate chips, marshmallows, and cocoa powder, and taste just like a cup of hot chocolate!
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Ingredients
- 1 pound powdered sugar 454 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 1 tablespoon cornstarch 7 grams
- ½ teaspoon kosher salt
- 4 large egg whites 56 grams
- 1 cup milk chocolate chips 170 grams, Ghirardelli recommended
- ¾ cup mini marshmallow bites 32 grams, in the shaker (if you can't find these mini mini ones, cut small marshmallows in quarters), plus more for garnish
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk the sugar, cocoa, cornstarch, and salt together.
1 pound powdered sugar, ¾ cup unsweetened cocoa powder, 1 tablespoon cornstarch, ½ teaspoon kosher salt
Add the egg whites and, using a hand mixer, beat until smooth. Add the chocolate chips and mini marshmallow bits. Place the bowl in the refrigerator and allow it to chill for 10 minutes.
4 large egg whites, 1 cup milk chocolate chips, ¾ cup mini marshmallow bites
Using a spoon, drop 1-inch balls of dough, 2 inches apart, onto the prepared baking sheet. The dough is pretty thin, so don't be worried if they flatten quite a bit. Sprinkle the cookies with extra marshmallows, if desired.
Bake for 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then transfer to a cooling rack until cool. Repeat with remaining dough.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Mix the ingredients together really well so that they have an even texture throughout.
- Because the hot chocolate cookies contain no flour, they do spread quite a lot, so allow them space on the baking sheet.
- Let them cool completely before storing.
Storage: Store flourless hot chocolate cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information
Serving: 1cookie Calories: 226kcal (11%) Carbohydrates: 50g (17%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 0.03g Monounsaturated Fat: 0.2g Cholesterol: 3mg (1%) Sodium: 123mg (5%) Potassium: 101mg (3%) Fiber: 2g (8%) Sugar: 45g (50%) Calcium: 8mg (1%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Denise
Posted on 12/8/2018
My batter came out very thick as well. I was hoping that they would flatten out while baking but they stayed in the same shape so they are more round than flat. Basically mine do not look anything like the pictures. I’m going to try again with using more eggs to see if that works.
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Chris Grimaldi
Posted on 12/4/2015
Making these cookies right now. The ingredient list calls for 1/4 cup mini marshmallows but the instructions say 3/4 cup. Which is correct?
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Chris Grimaldi
Posted on 12/5/2015
Reply to Chris Grimaldi
Thanks Becky! I used the 3/4 cups. I actually used the tiny Krafts Jet-Puffed Mallow Bits instead of regular mini marshmallows. (they are tiny and taste kinda like the marshmallows in Lucky Charms cereal). They came out great and I’m making them again today for a cookie swap I’m hosting tomorrow!
Reply
Zainab
Posted on 11/16/2015
Girl!!! You need to bake more :) I love these cookies!!
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