Flourless Rocky Road Cookies

Gooey, yummy and super quick flourless cookies. 
Source: Adapted from Ooey Gooey Rocky Road Cookies of Fifteen Spatulas

Taste: 4 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1 1/2 cups sugar
- 1/3 cup unsweetened cocoa powder
- pinch of salt (1/8 tsp)
- 2 egg whites
- 1/2 tbsp vanilla extract
- 1/2 cup semisweet chocolate chunks
- 1/2 cup sliced almonds or walnuts, toasted
- 1/2 cup mini marshmallows
Total: 12 giant cookies

Directions:
- Preheat the oven to 350F, and line a large baking sheet with parchment paper.
- In a large bowl, mix together the sugar, the salt and the cocoa powder. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chunks and the almonds.
- Use a 2 tbsp cookie scoop to portions out small balls of dough onto the parchment paper, spacing them at least 3 inches apart, because the cookies will spread. Then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly to minimize the spreading.
- Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies cool down on the baking sheet. Best served the same day.

Afterthoughts:
- These cookies are ooey gooey, brownie-like with great Rocky road texture. And the marshmallows on top are melted, roasted, yummy and delicious! The only thing I would change next time is reducing the sugar, quite a lot, maybe I would use 1/2 of the sugar, or at most 2/3. But I don't know what that would do to the texture: after all there is no flour in these cookies, so maybe the sugar is holding them together :-).