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.
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 these Volcano Cookies and 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.
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!
Flourless Hot Chocolate Cookies
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.
Nutrition Information
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?
Whoops sorry about that Chris! You can add as much as you’d like, to make them thicker or thinner as you see fit. I added 3/4 cup but I’ve had a couple readers say that was too much for them. I’m updating the recipe now. Thanks so much for the heads up!
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!
Awesome! So glad they were a hit :)
I cannot figure out why these didn’t turn out for me. I am a baker. Can you confirm the amounts are correct? Maybe my cornstarch was bad?? It is soooooo thick!! Like twice the thickness of brownie batter. It isn’t anywhere close to runny.
Oh wow. Mine was not thick at all. The amounts are definitely what i used. I’m so sorry to hear this!
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.
Girl!!! You need to bake more :) I love these cookies!!
You have been inspiring me with your beautiful stuff!
Ahh! I’m seriously the SAME when it comes to baking. It can be the absolute worst, but I’m so happy you posted this recipe. I love easy cookie recipes like this. It might be something even I can handle!
I’m so glad to know I’m not alone!! I wish we were neighbors :)
I can’t handle your cute propping girl! LOVE these photos and that they are non baker proof – which means these are my kinda cookie … oh and their chocolate!
Thank you!! Means a lot coming from you, you have been KILLING it lately!
Oh yum! These cookies look perfect for the holidays! :)
Thanks so much Carrie! Hope you’re doing well :)
This is my kind of cookie. YUM
Thanks Maris!
I think you did a wonderful job on these cookies!! They look both pretty and yummy so mission accomplished (in my opinion)!! Congrats on BHG, so exciting!
Thank you so much Malinda!
How fun! I love how festive these are!
Thanks so much Michelle!
Yum!! What a great idea and so fun for the holidays! Can’t wait to try these!
Thanks so much Kristyn!