Flourless Chocolate Cookies

Passover is very close (only four days away!), and recipes without flour or leavening agents are my absolute priority at this time. By the way, if you, my precious readers, wanted to send me any of your Passover recipes, I’d love for you to do that in the comments!

Flourless Chocolate Cookies

Meanwhile, today I will reveal to you the recipe of my new favorite Passover treats, these fabulous flourless chocolate cookies.
 When I prepared them a few nights ago, with the help of my friend Valentina, I very much doubted that the results would be any good (in fact, I had loudly announced that they would probably be a complete failure), but I certainly changed my mind: especially considering the extremely low number of ingredients, and the simplicity of the process, these cookies are nothing short of amazing.

The original recipe comes from the book Chocolate Epiphany by Francois Payard, and I found it on Pinterest (if you are not on Pinterest yet, or not following me there, jump on board now!).

Biscotti al cioccolato senza farina

Flourless Chocolate Cookies

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 15 cookies


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 large egg whites
  • 1 tablespoon vanilla extract
  • 1 1/2 cups bittersweet chocolate chips


  • Preheat oven to 350° F and line two baking sheets with parchment paper.
  • In a large bowl, whisk together powdered sugar (I know it's a lot, but you need it!) with cocoa powder and salt.
    3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 1/4 teaspoon salt
  • Whisk in egg whites (start with just two) and vanilla extract and stir just until the batter is moistened. You're looking for a brownie-like, thick and fudgy, batter consistency. If the batter seems too thick, add another egg white, then a 4th one if it still seems too thick.
    2 to 4 large egg whites, 1 tablespoon vanilla extract
  • Stir in the chocolate chips.
    1 1/2 cups bittersweet chocolate chips
  • Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet.
  • Bake for about 14 minutes, until the tops are glossy and lightly cracked.
  • Slide the parchment paper with the cookies onto wire racks and let the cookies cool completely. These cookies are delicate, so wait until they are completely cool and peel the paper away from the cookies very gently. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!

Flourless Chocolate Cookies

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