Well nothing beats a tasty cookie on any day, rain or shine. The instantaneous delight one can receive in its carefully sized portions will not make anyone feeling guilty of the indulgence. This time I have come up with a flourless version, a feeble attempt at being healthy, but still excruciatingly delicious to say the least! Gooey, chewy and chocolate, the taste sensations have defintiely been upgraded into a level of culinary excellence.

Ingredients

3 cups confectioners' sugar
2/3 cup cocoa powder
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 wine biscuits, broken into pieces plus extra for topping cookies
1/4 cup mini marshmallows, cut in half plus extra for topping cookies

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and dab some butter.

With the help of your 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. If too runny add more confectionary sugar to balance.

Remove bowl from mixer and fold in chocolate chips, wine biscuit pieces, and mini marshmallows. Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet. Top each cookie with additional wine biscuit pieces and marshmallows. Bake for 10 minutes. Let cookies cool completely before removing from the cookie sheet. Enjoy!

By Mayuri Jayasinghe