Flourless Salted Hot Chocolate Cookies

June 23, 2014
1 Ratings
  • Makes 6-8 cookies
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)

What You'll Need
  • 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)
  1. 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.
  2. Add egg whites and vanilla and stir until dough forms. Add semi-sweet and bittersweet chocolate, cut into thick chunks, and the marshmallows.
  3. 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.
  4. Enjoy; I know you will. These are ideal with a glass of ice cold milk, or vanilla bean or coffee gelato.

See what other Food52ers are saying.

  • Zoë Malcolm
    Zoë Malcolm
  • DGirlinTX
  • Joan Scott
    Joan Scott

3 Reviews

Zoë M. September 11, 2020
These came out delicious, but I tried to halve the amount of chocolate chunks. It's A LOT of chocolate. Don't do that. They spread so quickly with not enough chunks to hold the batter that I had a sheet cookie -- still pretty awesome and gooey,,, when sliced!
DGirlinTX January 27, 2015
My thought is that I guess I would sprinkle the sea salt topping on just before baking. Your recipe instructions don't indicate, so when do you do that step?
Joan S. June 25, 2014
Ingredients list does not include egg whites mentioned in paragraph 2.