Fudgy Chocolate Passover Cookies

Why You’ll Love This Recipe

Fudgy Chocolate Passover Cookies are rich, dense, and intensely chocolatey treats that are perfect for celebrating Passover without sacrificing flavor. Made without leavening agents and often flourless, they are naturally gluten-free and ideal for those following holiday dietary restrictions. These cookies strike the perfect balance between chewy and crispy, making them a delightful dessert any time of the year.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

powdered sugar
unsweetened cocoa powder
salt
egg whites
vanilla extract
mini chocolate chips or chopped chocolate
optional: walnuts or pecans for added crunch

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together powdered sugar, cocoa powder, and salt.

Add in the egg whites and vanilla extract, mixing until a thick, brownie-like batter forms.

Fold in the chocolate chips and optional nuts.

Scoop tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the tops are glossy and slightly cracked.

Let the cookies cool completely on the baking sheet before removing.

Servings and timing

This recipe yields approximately 18 cookies.
Preparation time: 10 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 35-40 minutes

Variations

Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Use chopped dried fruit like cherries or cranberries for a chewy twist.

Substitute nuts with sunflower seeds for a nut-free version.

Drizzle melted chocolate over the top for an extra indulgent finish.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To retain their texture, avoid refrigerating.
They can be frozen for up to 2 months and enjoyed directly or briefly warmed in the microwave for 5 seconds.

FAQs

Are these cookies flourless?

Yes, they are naturally flourless, making them ideal for Passover and gluten-free diets.

Do I need to beat the egg whites?

No, the egg whites are used straight from the egg and mixed directly into the dry ingredients.

Can I make these ahead of time?

Yes, they keep well and can be made a few days in advance.

Can I use whole eggs instead of egg whites?

No, using whole eggs will change the consistency; stick to egg whites for best results.

Are these cookies dairy-free?

Yes, as long as the chocolate chips used are dairy-free.

What type of cocoa powder should I use?

Unsweetened natural or Dutch-processed cocoa powder both work well.

Can I make these without nuts?

Absolutely, the nuts are optional and can be left out.

Why did my cookies spread too much?

Too much egg white or an overly warm batter can cause spreading—chill the batter if needed.

Can I double the recipe?

Yes, this recipe scales easily for larger batches.

Are they chewy or crispy?

They have a fudgy, chewy center with crisp edges.

Conclusion

Fudgy Chocolate Passover Cookies bring a rich, chocolatey indulgence to the Passover table with a texture that’s irresistible to chocolate lovers. Easy to make and naturally gluten-free, they’re a perfect go-to treat for the holiday or any time you crave a decadent bite.

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