Flourless Rocky Road Cookies

I remember the first time I ever had a flourless cookie.  I’d had plenty of the gluten-free variety before, made with different types of flours that had strange textures most of the time.  Last year, in the morning before one of my classes, I went to Java’s and learned the joys of this flourless treat.  I honestly don’t want to know how much money I spent there during my time at Eastman, but Java’s will always have a special place in my heart…and my stomach!  

They had a small stack of chocolate-walnut cookies labeled “flourless” sitting on the counter, looking lonely.  They looked more delicious than any other gluten-free cookie I’d ever seen, so I went for it.  Imagine a brownie and a cookie.  Now imagine them together.  That’s exactly how it tasted.  It was so dense and chocolatey and amazing that I started eating them on a weekly basis.

I never thought of making them myself until I came across this recipe from Fifteen Spatulas, that and I’m now six hours away from Java’s.

Preheat your oven to 350 degrees.



Sift together 3 cups of powdered sugar, 2/3 cup of unsweetened cocoa powder, and a pinch of salt.  I don’t have a sifter, so I always just use a whisk. 

To this, add a tablespoon of vanilla and three egg whites.  The big Wegmans bottle of vanilla cost less than the small bottle of the brand name stuff, so I went for it since I generally trust Wegmans-brand products.

It will end up all ribbony and luscious looking like this.

Stir in two cups of semi-sweet chocolate chips and about half of a cup of sliced almonds.

Finally, put even amounts of the batter onto a parchment-lined cookie sheet and top each one with a few marshmallows.  Pop this in the oven for about 12 minutes until the marshmallows are campfire brown.

Drool.  Gah.  Want.

You’ll have to let these cool a bit or they’ll fall apart on you.  Jerad took our leftovers to work the next morning and he said they were gone in minutes.  I can’t wait to send him in with more treats.

This is what happens when you try to put too much cookie batter in a pan that is just too small because you are too impatient to wait for the other pan.  

We still at all of them, no matter how ugly.  They were that good.



About mygasstove

Hello! My name is Sarah. I'm a violinist and I love everything to do with food. Follow me on my cooking and eating adventures!
This entry was posted in Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Flourless Rocky Road Cookies

  1. Carol says:

    that looks sinful LOL

  2. mydearbakes says:

    You have such a fabulous looking bake! Wonderful! =)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s