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Flourless Hot Cocoa Cookies

Rated as 2.33 out of 5 Stars

"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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Ingredients

20 m servings 71 cals
Original recipe yields 24 servings (24 cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
  2. 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.
  3. Drop dough by rounded tablespoons onto the prepared baking sheets.
  4. 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.

Footnotes

  • Cook's Note:
  • Coconut sugar may be substituted for white sugar, if desired.

Nutrition Facts


Per Serving: 71 calories; 0.3 g fat; 17.4 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 59 mg sodium. Full nutrition

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Reviews

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The batter turned out nicely, and prep was easy, but cookie did not turn out right at all. They were un edible. The whole batch went to waste.

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....

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.