Chocolate Cookies (Gluten-Free Passover-Friendly)

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"After many failed attempts experimenting with flourless cookie recipes I happily found one that actually tastes great and has great texture, a perfect cookie for your Passover table, these do puff up while baking but will sink after cooling at any rate they are delicious bunches of chocolate goodness!"

Original recipe yields 28-30 servings


  • Serving Size: 1 (28.3 g)
  • Calories 111.7
  • Total Fat - 2.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 2 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 21.5 g
  • Protein - 1 g
  • Calcium - 7.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350. Line a cookie sheet with parchment paper then spray the paper with Pam spray, and set aside.

Step 2

In a mixing bowl, stir together the confectioners sugar and cocoa. Add two egg whites and the coffee. Stir until combined. Batter should be like a very thick brownie batter. If batter is too thick, add another egg white (or if needed another one) to achieve the correct consistency.

Step 3

Gently stir in the chocolate chips.

Step 4

Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

Step 5

Bake at 350 for 13-14 minutes, until tops are crackly.

Step 6

Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

Tips & Variations

No special items needed.


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