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Author Notes: A creative way to enjoy hot chocolate in the summertime: Salted hot chocolate in flourless cookie form -- a naturally gluten-free and dairy-free cookie that is crackly and chewy with gooey fudge middle.
This recipe is based off a simple flourless chocolate cookie recipe, but has several twists. The secret ingredients here are espresso powder, cinnamon, and cardamom, which add depth of flavor to the dutch pressed cocoa. A playful scattering of mini-marshmallows bring to mind both hot chocolate and campfire s’mores, while the topping of sea salt rounds out the traditional flavors of hot chocolate. —Jane (babe + bird)
Makes 6-8 cookies
- 2 1/2 cups confectioner's sugar
- 1/2 cup dutch pressed unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon espresso powder
- 1/4 teaspoon sea salt (for batter)
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate
- 4 ounces bittersweet chocolate
- 1/2 cup mini marshmallows
- 1 teaspoon sea salt (for topping)
- Preheat oven to 350 degrees F. Grease a parchment-lined baking sheet. In a medium bowl, sift together confectioner’s sugar, cocoa powder, cinnamon, cardamom, 1/4 tsp sea salt, and espresso powder. Combine thoroughly with spoon.
- Add egg whites and vanilla and stir until dough forms. Add semi-sweet and bittersweet chocolate, cut into thick chunks, and the marshmallows.
- Using an ice cream scoop, form 6-8 mounds on your baking sheet. Don’t press down – the mounds will spread out into cookie form in the oven. Bake for 15 minutes, until the tops crackle. Let cool at least 10 minutes before serving.
- Enjoy; I know you will. These are ideal with a glass of ice cold milk, or vanilla bean or coffee gelato.