Fudgy Chocolate Cookies for Passover (Gluten Free)

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Flourless chocolate cake may be one of the most traditional Passover desserts, but this year I wanted to try something different. Sometimes you want a sweet chocolate treat without going to the trouble of making a whole cake, am I right? Fortunately, I have a delicious solution: these ultra dark and decadent fudgy chocolate cookies!
Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

These amazing cookies can technically be made with only THREE ingredients: egg whites, cocoa powder, and powdered sugar! Of course, I had to tweak the recipe and add some more fun mix-ins, but at its heart it’s an incredibly simple recipe. Just stir everything together, scoop, and bake for about 8 minutes–you’ll see the cookies change from a thin, cake-like batter to a super fudgy cookie with a shiny, crackly top.

The short ingredient list means these are a great cookie for Passover, and for people looking for gluten-free and grain-free baking options. It’s even fairly low fat, depending on your cocoa powder and the mix-ins you choose.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

I decided I wanted to make my cookies a tribute to Almond Joys, one of my favorite candy bars, so I added a bunch of mini chocolate chips, coocnut, and toasted almonds to my batch. But you can be creative and add whatever chocolate, dried fruit, or nuts you’d like! These cookies are fantastic on their own, and stay rich and chewy for days. If you’re eating dairy, you can warm them up and crumble them on top of a bowl of ice cream for a really delicious treat. Here’s how to whip up these easy cookies:

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Fudgy Chocolate Cookies for Passover
Gluten-free, grain-free, low-fat option
Yield: 20 3-inch cookies

Ingredients

 A note about the ingredients:  If you’re making these for Passover, make sure that your ingredients, especially the powdered sugar and vanilla flavoring, are kosher for Passover. You can either buy Passover powdered sugar, or you can easily make your own with sugar and potato starch. Similarly, you can substitute the beans of a vanilla pod (or omit the vanilla entirely) if you can’t find a kosher vanilla flavoring.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Preheat your oven to 350 F, and line two baking sheets with parchment paper. Spray the paper well with nonstick cooking spray—these cookies will be tough to remove without spraying, so even though you’re using parchment, spray anyhow!

Chop the almonds until they’re in small pieces.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Separate the eggs and put the whites in a large bowl. Reserve the yolks for another use later.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Add the powdered sugar, cocoa powder, salt, and vanilla extract to the whites.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Stir until everything you have a glossy, smooth batter. It will be thin like a cake batter, not thick like a typical cookie dough. At first it might seem like there are too many dry ingredients, but as you continue stirring the drys will become incorporated and your batter will smooth out.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Add the chopped almonds, coconut, and miniature chocolate chips (or whatever other mix-ins you’re using) and stir until they’re well-incorporated.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

How much do you want to dive down into this bowl?! It may not look like your typical cookie dough, but the sight of all of those chocolate chips, coconut, and almond pieces swimming in a dark cocoa batter is enough to make anyone hungry. You’re just a few minutes away from cookie nirvana now!

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Scoop the batter onto the prepared baking sheets in generous tablespoons. They will spread out, so leave a few inches between them. If you use 1 1/2 tablespoons of batter, you’ll get about twenty 3-inch cookies out of the batch. (If you’re going to make cookies that are much smaller or much larger, note that you’ll need to adjust the cooking time and keep a close eye on them in the oven.)

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Bake the trays for 8 minutes, rotating halfway through, until the cookies have spread and are puffed, cracked, and have a dry shine on top.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

Let the cookies cool completely on the tray before using a spatula to remove them. They store very well and stay moist and chewy for days, so they can easily be kept in an airtight container at room temperature for a week.

Fudgy Chocolate Passover Cookies - Gluten-Free, Grain-Free, Low-Fat Option! | From OhNuts.com

My favorite way to enjoy these cookies is to microwave them for about 10 seconds, so the chocolate melts and the centers get warm and gooey. You can also try them with ice cream, or spread a smear of Nutella or frosting on top of one and make a cookie sandwich. There’s no wrong way to enjoy them! So whether you’re cooking for Passover, or are just looking for a gluten-free cookie recipe year-round, these just might be your new favorite thing! As always, there’s a printable recipe and Pin-able image down below. Enjoy!

Fudgy Chocolate Cookies
 
Prep time
Cook time
Total time
 
These cookies are like magic! It takes just a few ingredients to make these super soft, fudgy, darkly chocolatey cookies. They get most of their flavor from the cocoa powder, so make sure to use the best cocoa you can find. You can also vary the mix-ins to suit your taste--try all sorts of different nuts, dried fruits, and chips! Please note that this recipe calls for medium egg whites. You can also use large eggs, but your cookies might spread a bit more. If you have extra-large or jumbo eggs, I suggest using 3 whites instead of 4.
Author:
Serves: 20
Ingredients
  • 3 oz (1/2 cup) roasted, salted almonds
  • 4 medium eggs
  • 9 oz (2¼ cup) powdered sugar
  • 3 oz (1 cup) unsweetened cocoa powder
  • ¼ tsp salt
  • 2 tsp vanilla flavoring
  • 1½ oz (1/2 cup) sweetened shredded coconut
  • 4½ oz (3/4 cup) miniature chocolate chips
Instructions
  1. Preheat your oven to 350 F, and line two baking sheets with parchment paper. Spray the paper well with nonstick cooking spray—these cookies will be tough to remove without spraying, so even though you're using parchment, spray anyhow!
  2. Chop the roasted almonds until they're in small pieces.
  3. Separate the eggs and put the whites in a large bowl. Reserve the yolks for another use. Add the powdered sugar, cocoa powder, salt, and vanilla to the whites. Stir until everything you have a glossy, smooth batter. It will be thin like a cake batter, not thick like a typical cookie dough.
  4. Add the chopped almonds, coconut, and miniature chocolate chips (or whatever other mix-ins you're using) and stir until they're well-incorporated.
  5. Scoop the batter onto the prepared baking sheets in generous tablespoons. They will spread out, so leave a few inches between them. If you use 1½ tablespoons of batter, you'll get about 20 3-inch cookies out of the batch. Bake the trays for 8 minutes, rotating halfway through, until the cookies have spread and are puffed, cracked, and have a dry shine on top.
  6. Let the cookies cool completely on the tray before using a spatula to remove them. They store very well and can be kept in an airtight container at room temperature for a week.
Notes
If you're making these for Passover, make sure that your ingredients, like the powdered sugar and vanilla flavoring, are kosher for Passover. You can either buy Passover powdered sugar, or make your own with sugar and potato starch. Similarly, you can substitute the beans of a vanilla pod (or omit the vanilla entirely) if you can't find a kosher vanilla flavoring. This recipe is adapted from King Arthur Flour.

 

How to Make Fudgy Chocolate Cookies

 

You can take a look at our Passover Bakery for a fine selection of Passover Deserts Cakes and Cookies.

Passover Cakes
Passover Cakes
Passover Cookies
Passover Cookies

All text and images (c) Elizabeth LaBau

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