I saw a picture for these cookies and they looked so amazing that I had to do some hunting to find the recipe so that I could try them. Upon going through the ingredients, I was surprised to find out that they were gluten-free and instantly became quite skeptical…how could cookies be good without flour?! I kept an open mind and made them, and, I don’t know how they do it, but they are incredible!
Rocky Road Cookies
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3 extra large egg whites
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 2.5 oz sliced almonds, toasted
- 1 cup mini marshmallows
Preheat oven to 350oF, and line two sheet pans with parchment paper.
In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in salt. Add the egg whites and vanilla, whisk until combined. Stir in the chocolate chips and almonds.
Portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows.
Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.
Source: Fifteen Spatulas
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