It is official! Minnesota is trying to become the coldest place on earth. The Governor closed all schools in the entire State for today. With a temperature of -57 degrees (including wind chill), we have declared a pajama day. There is absolutely no way I’ll be stepping a single foot out of our door, which means hot chocolate and tea will be my best friends today. Oh, and these cookies. As I sat contemplating the drastic temperatures we were about to encounter, I couldn’t help but dream about warmer weather. And what is better than a perfectly roasted marshmallow paired with a piece of chocolate and hugged by two graham cracker halves? Possibly these cookies. Flourless Chocolate S’more Cookies to be exact.
Fudgy, chocolaty and super chewy. From mixing the batter to taking my first bite, these cookies reminded me of brownies. I had no idea how they would turn out, but couldn’t have been more surprised and delighted. Who knew 6 ingredients could make for something so delectable?!
The hardest part about making these cookies is having to wait until they’re completely cooled. Let me repeat that – you need to make sure to let these cool before removing from the baking sheet. Unless you don’t mind enjoying your cookie in multiple pieces. It’ll still be delicious!
Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies. If you prefer bigger cookies, simply adjust the baking time by adding another 3-4 minutes.
Flourless Chocolate S’more Cookies are gluten-free as long as you make sure to use GF graham crackers and chocolate chips. You won’t miss the absence of flour – promise! I am intrigued to make more recipes that will help you make something delicious for those that struggle with allergies or intolerances. The absence or substitution of something we use in our daily lives can make for something utterly amazing!
See what I mean? There’s no resisting a handful of these!
Have a Happy and Warm(!) Monday :).
- 3 cups confectioners' sugar
- 2/3 cup unsweetened cocoa powder (Hershey's Special Dark)
- 1/4 teaspoon salt
- 2 to 4 large egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 1/4 cup graham crackers, broken into pieces plus extra for topping cookies
- 1/4 cup mini marshmallows, cut in half plus extra for topping cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray or use a silpat mat.
- 1. With the help of your stand mixer, whisk together confectioners' sugar, cocoa powder and salt. Add two egg whites and vanilla. If batter seems too thick, add another egg white until batter is thick, but moist (I used 3 egg whites, but depending on your egg size you might need to add another. Batter consistency should not be runny. If the addition of another egg white causes your batter to be too runny, add another 1/4 cup or so of confectioners' sugar).
- 2. Remove bowl from mixer and fold in chocolate chips, graham cracker pieces, and mini marshmallows. Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet. Top each cookie with additional graham cracker pieces and marshmallows. Bake for 10 minutes. Let cookies cool completely before removing from the cookie sheet. Enjoy!
- Cookies will keep up to 3 days in an airtight container.
Kathi your photos are so tempting, these look amazing!
Thank you so much, Sue! I really appreciate your comment.
I just found you and I think I feel in love with you at the same time. Awesome blog! Consider me to be one of your regulars now.
Thanks for sharing!
Nicole
I am truly flattered, Nicole! Thank you so much for your sweet comment. XOXO
I’m originally from Manitoba, Canada, and we used to love the pj days too. Cookies look amazing.
Thank you so much, Christine! These cookies and pajamas make a snow day strangely fun and exciting :).
One of my favorite cookies! And your photos are absolutely stunning. Love how the light reflects off the chocolate.
Thanks a bunch for your comment!
How many graham crackers? It says 1/4 but doesn’t say of what. This sounds yummy!! I have been considering going gluten free to see if it will help my aches and pains. Recipes like this will make it easier!
It’s a 1/4 cup of graham crackers. Thank you so much, Delores. Recipes like this one won’t make you feel deprived!
These look lovely, but I think that the graham flour has gluten, so choose gluten free Graham crackers if you really want this to be a gf treat. Thanks for the recipe !
Thanks, Loretta! Yes, gluten-free graham crackers are a must if you have allergies or want to avoid gluten.
Where do you find gluten free graham crackers? I have celiac and have never seen them. Would love to try them.
I have found them at our local co-op, but I’m pretty sure you can find them online if you don’t have a health food store close by. Also, you could use a different gluten-free cracker/cookie like these ones: http://www.annies.com/products/snacks/gluten-free-snickerdoodle-bunny-cookies/
We have your cookies baking in the oven now. My daughter will be bringing the cookies for a class math project on Monday. The first batch is for us. We needed to test them first 😉
Yes, quality control is extremely important. Hope the kids will enjoy these yummies!
Think I’m going to try a “rocky road” version & substitute nuts for graham crackers. They look delish
I love that idea, Lisa! Sounds delicious 🙂
When I go to print the recipe, nothing shows up on the page.
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My daughter is a freshman in college and we are discovering that she has a gluten allergy. Recipes like this will help her with this transition. Thanks
That can be quite the transition. She won’t miss regular flour in these cookies though – they are so rich and fudgy! Wishing you and your daughter all the best!!
Thanks for this recipe. I am always looking for desserts for my boyfriend who has Celiac. I love to bake but don’t bake enough gluten free to warrant all the different flours you need to make anything. These recipes are great. Thanks again.
Absolutely – you are so welcome. One of my favorite things about this recipe is that you don’t need a lot of expensive ingredients. These are pretty simple to make and taste absolutely amazing. Hope you enjoy!
I can’t wait to try this!
Thanks, Jenni. Let me know how they turn out. I’d love to hear!
I’m drooling just to watch your cookies….they look amazing. Thanks for the share, I will definitely try this recipe. God bless you.
Just saying that no 11 year old in the world is going to know what “confectioners’ sugar” is…
And being 11, I put normal sugar in there and had to start all over.
So, maybe put “powdered sugar” instead of that?
They were really good though….
I’m am allergic to eggs, any suggestion for the egg whites? The recipe looks fantastic! Hopefully I will be able to make these.
I just read that you can use Agar Powder as a substitute for egg whites. For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.
I wonder if these cookies can be frozen?
ARGH! These are NOT flourless with graham crackers. If you want to make gluten free. Stay away fr I m wheat, rye,or barley
Susan, as I mentioned in my post, I am aware that graham crackers contain gluten, which is why I expressed specifically that I used gluten free graham crackers. Readily available in health food stores or even online.
I’m from europe and I always run into good recipes with american measures, so can you tell me what kind of cup do you use, is it 2 dcl or 3 dcl ? tnx 😀