Flourless Chocolate Walnut Cookies

    • Prep Time
    • 15 mins
    • Cook Time
    • 20 mins
    • Yield
    • 20 cookies
    • Difficulty Level

This is a recipe for chocolate walnut cookies. These cookies are delicious all year long, but the best part is that they can easily be served for Passover because they are flourless. Plus, no ingredients are substituted, like a lot of typical Passover desserts. These cookies are rich without being heavy and are perfect to serve after any meal.

The walnuts can be substituted for any of your favorite nuts.

Enjoy! Chag sameach! Wishing you and your families a very delicious Passover.

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39 Ratings

Ingredients

  • 2 1/2 cup walnuts, chopped coarsely
  • 3 cups powdered sugar
  • 1/2 cup plus 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 4 large egg whites
  • 1 tbsp pure vanilla extract

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • 2. Spread the walnuts on a baking sheet and toast in the oven for about 9 minutes. Let nuts cool slightly.
  • 3. Meanwhile, in a large bowl, whisk the powdered sugar with the cocoa powder and salt. Mix in the chopped walnuts. Add egg whites and vanilla extract and beat just until the ingredients are incorporated evenly.
  • 4. Spoon the batter onto the baking sheets to make 18-22 cookie rounds.
  • 5. Bake cookies for 20 minutes, or until the tops lightly cracked.
  • 6. Transfer cookies to a cooling rack until fully cooled. Serve.

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • 2. Spread the walnuts on a baking sheet and toast in the oven for about 9 minutes. Let nuts cool slightly.
  • 3. Meanwhile, in a large bowl, whisk the powdered sugar with the cocoa powder and salt. Mix in the chopped walnuts. Add egg whites and vanilla extract and beat just until the ingredients are incorporated evenly.
  • 4. Spoon the batter onto the baking sheets to make 18-22 cookie rounds.
  • 5. Bake cookies for 20 minutes, or until the tops lightly cracked.
  • 6. Transfer cookies to a cooling rack until fully cooled. Serve.

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  • 39 people rated this recipe

  • Average Rating

    (3 / 5)


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