These are a variation on my Gluten Free Fudge Cookes, but I think they turned out even better! Plus I found out that marshmallows puff up when you put them in the oven - can you see in the picture there? It was really neat, and they stayed puffed up, too, even as the cookies cooled.
Rocky road gluten free fudge cookies
INGREDIENTS
Cooking spray
2 1/2 c. powdered sugar
3/4 c. unsweetened cocoa powder
1/4 tsp. kosher salt
4 cold large egg whites
1/2 tsp. pure vanilla extract
1/2 c. chocolate chips
1/2 c. mini marshmallows
1/2 c. chopped walnuts
DIRECTIONS
- Preheat oven to 350° and line two baking sheets with parchment paper and very lightly grease with cooking spray. In a large bowl, combine powdered sugar, cocoa powder, and salt.
- Stir in egg whites and vanilla, then add chocolate chips, marshmallows, and nuts. For shinier cookies, rest dough at room temperature for 20 minutes. Scoop teaspoon-size mounds (no bigger! these things spread out) onto prepared baking sheets and bake until set, 10 to 12 minutes. Let cool for about 5 minutes on baking sheet then carefully transfer cookies to a cooling rack with a spatula to cool completely.
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