Flourless hot cocoa cookies are an easy one-bowl recipe with hot cocoa mix, marshmallow bits, and egg whites. Crunchy outside with a delightful fudgy center.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Hot Cocoa Mix:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.

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  • Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.

  • Drop dough by rounded tablespoons onto the prepared baking sheets.

  • Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.

Cook's Note:

Coconut sugar may be substituted for white sugar, if desired.

Nutrition Facts

72 calories; protein 0.8g 2% DV; carbohydrates 17.4g 6% DV; fat 0.3g; cholesterolmg; sodium 58.5mg 2% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2017
I used my shiniest cookie sheet parchment paper sprayed with Pam and the cookies lifted right off. No problem. The only issue I encountered was my fault. I used my usual scoop for the dough. The cookies spread and are huge! I have 16 instead of 24. Next time I will use the tablespoon for a scoop that the author recommended. They won t last long at church tomorrow! Read More

Most helpful critical review

Rating: 2 stars
11/13/2018
First batch turned out flat as paper and unappealing. Since I had a bowlful of batter I tried again. For the second batch I cut baking time in half and did not grease the parchment paper. While the cookies are still flat they actually taste decent and would be good with a bitter tea. Even so I will not make them again. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
11/13/2018
The batter turned out nicely and prep was easy but cookie did not turn out right at all. Read More
Rating: 1 stars
12/16/2017
What sticks to greased parchment paper even after 20 minutes in the fridge? This cookie. The tase is great but I can t bring the sheets to cookie swap so I am voting NO on this recipe. Read More
Rating: 4 stars
12/17/2017
I used my shiniest cookie sheet parchment paper sprayed with Pam and the cookies lifted right off. No problem. The only issue I encountered was my fault. I used my usual scoop for the dough. The cookies spread and are huge! I have 16 instead of 24. Next time I will use the tablespoon for a scoop that the author recommended. They won t last long at church tomorrow! Read More
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Rating: 2 stars
11/13/2018
First batch turned out flat as paper and unappealing. Since I had a bowlful of batter I tried again. For the second batch I cut baking time in half and did not grease the parchment paper. While the cookies are still flat they actually taste decent and would be good with a bitter tea. Even so I will not make them again. Read More