This, my first gluten-free recipe, are beautifully ooey and gooey and downright delicious. In fact, they’re so gooey that I actually couldn’t get them off the greaseproof paper that I had baked them on, as you may be able to tell from the photos; I had to cut around them and then scrape them off into a bowl to eat! Nevertheless, they tasted absolutely perfect, with the right combination of crunch and chew that rocky road should have.
The marshmallows on top are my favourite part – they soften and caramelise on top like they would if you toasted them over an open fire. Putting a few on top of each cookie before they go in to bake rather than mixing them in means that they don’t disappear into the batter.
- 365g icing sugar
- 30g cocoa powder
- 65g almonds
- ¼ tsp salt
- 4 egg whites
- 1 tbsp vanilla extract
- 220g chocolate chips (milk or dark depending on your preference)
- 65g toasted flaked almonds
- 60g mini marshmallows or marshmallows cut to size
Preheat the oven to 180ºC and line two baking sheets with parchment paper.
In a large bowl, sift together the icing sugar, cocoa powder and salt. Lightly beat the egg whites, add the vanilla and whisk until combined. Stir in the chocolate chips and almonds.
Spoon out small mounds of the mixture on to the parchment paper, then top each cookie with 4-5 marshmallows. Putting them in the freezer for a few minutes at this stage will help them to not spread too much in the oven – this mixture is very runny so don’t expect perfectly round cookies!
Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, then transfer to a wire rack to cool.