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 is 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.


No special items needed.

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