Flourless Rocky Road Cookies with Chocolate Drizzle

Rocky Road Cookies

These flourless chocolate cookies have set edges, soft centers, and a topping of almonds, coconut, chocolate chips, and mini marshmallows. The cocoa-and-egg-white batter is thick and sticky, not a rollable dough; freezing the scooped mounds briefly helps limit spreading.

A few marshmallows bake on each cookie, while fresh white ones go on after cooling. Broad stripes of melted chocolate hold the finishing toppings in place.

Ingredients for Rocky Road Cookies

• 2 cups powdered sugar (240g)
• 1/2 cup unsweetened cocoa powder (45g)
• 1/4 teaspoon fine salt
• 3 large egg whites, about 6 tablespoons (90g)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips, divided (170g)
• 3/4 cup toasted chopped almonds, divided (90g)
• About 1/2 cup mini marshmallows, divided (25g)
• 1/3 cup shredded coconut (25g)

How to Bake Rocky Road Cookies

1. Prepare the pans: Preheat the oven to 350°F (175°C) with a rack near the middle. Line two baking sheets with parchment paper.
2. Mix the batter: Whisk the powdered sugar, cocoa powder, and salt together, breaking up any lumps. Whisk in the egg whites and vanilla until no dry pockets remain. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the almonds. The batter will be thick and sticky; do not add water or milk.
3. Scoop and freeze: Scoop about 12 mounds, using roughly 2 tablespoons of batter each and leaving about 3 inches between them. Gently place about two mini marshmallows on top of each mound, keeping them exposed. Freeze the portioned batter for 15 minutes. If the sheets do not fit in the freezer, slide the parchment onto freezer-safe trays.
4. Bake: Bake one sheet at a time for 12 to 13 minutes, checking at 12 minutes. Keep the second sheet in the freezer while the first bakes. The edges should look set and slightly crisp, and the baked marshmallows may have light golden spots. The centers can still look soft. Rotate the sheet only if your oven browns unevenly.
5. Cool: Leave the cookies on their parchment for at least 10 minutes so they can set without breaking. Move them gently, then let them cool completely before decorating.
6. Drizzle and finish: Melt 1/3 cup of the remaining chocolate chips in a microwave-safe bowl in short bursts, stirring until smooth. Drizzle broad stripes over the cooled cookies. While the chocolate is tacky, add the remaining 1/4 cup almonds, the remaining chocolate chips, the coconut, and one fresh white mini marshmallow per cookie. Let the chocolate firm up before serving or stacking.

Why Add Marshmallows Twice?

Marshmallows folded into this batter can melt out of sight. Placing a few on each mound leaves gooey spots on the baked cookies, though those pieces may turn golden. The marshmallow added after cooling stays white and visible. For another marshmallow-topped bake, try these S’mores Cookies.

How to Tell When the Cookies Are Done

Look for set edges rather than waiting for firm centers. Baking until the centers look dry can make these cookies hard. They are fragile when hot and continue to set as they cool on the parchment.

Dark Chocolate Option

Replace the semisweet chips with an equal amount of dark chocolate chips or chopped dark chocolate. Keep the portions for the batter, drizzle, and topping; chopped chocolate will look less uniform than whole chips on top.

How to Store Rocky Road Cookies

Once the drizzle has set, store the cookies in an airtight container at room temperature for up to 4 days. In humid conditions, they may soften within 1 to 2 days.

Nutrition

Approximate per cookie, based on 12 cookies: 225 calories, 4g protein, 9g fat, and 35g carbohydrates. Approximate per 100g: 405 calories, 7g protein, 17g fat, and 63g carbohydrates. Values will vary with ingredient brands, cookie size, and moisture lost during baking.