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chocolate cookie broken into two on marble surface

Meaningful Eats

Flourless Chocolate Cookies

Easy, naturally gluten-free and so decadent! Rich and fudgy chocolate cookies with a crackly top and soft center. Add marshmallows and walnuts to make these Rocky Road Cookies!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 cookies


  • 3 cups powdered sugar
  • cup cocoa powder
  • ¼ teaspoon salt
  • 4 egg whites at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • ½ cup marshmallows + ½ cup walnuts optional


  • Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
  • In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites and the vanilla extract until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white - then a 4th one if it still seems too thick. Fold in chocolate chips. Let the batter rest for 15 minutes.
  • Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Cool completely. Enjoy!


  • Make it DAIRY-FREE: Use dairy-free chocolate chips like Enjoy Life Foods to keep these cookies dairy-free.
  • The 15 minute rest helps these cookies have the perfect texture and consistency.


Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 59mg | Fiber: 1g | Sugar: 27g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.6mg