Fudgy Chewy Flourless Chocolate Walnut Cookies

The Jewish holiday of Passover challenges the creativity of many a baker.

During Passover, observant Jews will eat an unleavened bread called matzo (literally, the "Bread of Affliction," sometimes spelled matzah), which are bland Jewish crackers. No other grains are permitted, and you can't leaven products with yeast, baking powder, or baking soda.

It is, generally speaking, a baker’s nightmare.

Getting creative for Passover

Clever bakers have come up with all sorts of ways to work within these dietary restrictions for cakes and cookies. One possibility is to substitute matzo cake flour (essentially finely ground matzo) and potato starch for all-purpose flour, and use whipped egg whites for lift. Another is to make flourless cookies and cakes.

Or, just leaving off the idea of making a Passover-friendly cake and go a different route. Chocolate Mousse is perfect for dessert (and it's dairy-free!), and Salted Matzo Toffee Crack is quite a treat. And, of course, there are Macarons that contain almond flour and egg whites, both fine for Passover.

But sometimes only a chocolate cookie will do, so having a recipe for cookies without flour, like these fudgy, chewy Flourless Chocolate Walnut Cookies, fits the bill nicely.

What you need

The chewy flourless chocolate cookies get their structure from powdered sugar, egg whites, toasted chopped walnuts, and cocoa powder. Together, these ingredients give these cookies their crispy, chewy, fudgy texture. Vanilla, salt, and a sprinkling of sea salt add flavor.

This recipe for flourless chocolate cookies uses ingredients that are basic and usually at hand. No special trips to the store are required.

How to make flourless chocolate cookies with walnuts

Making a flourless chocolate cookie recipe has a simple, one-bowl method. This is a cookie recipe with egg whites, although not as a meringue (like with French Macarons), so no whipping is required.

Step 1: Prepare the walnuts

Spread the walnut halves on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and toast them at 350˚F for about 9 minutes, until they are golden and fragrant. Let the walnut halves cool slightly, then transfer them to a work surface and coarsely chop them (photo 1). Lower the oven to 325˚F.

Toasting the walnuts deepens their flavor, and complements the sweetness of the chocolate. Chopping the walnuts coarsely gives structure to the cookie. You need something to chew on!

Step 2: Mix the batter

Here's that one bowl I mentioned. Use a sifter to mix the powdered sugar with the cocoa powder, then whisk to combine (photo 2). Sifting the powdered sugar and cocoa powder together helps to avoid chasing lumps around your bowl.

Step 3: Scoop out the batter into mounds

Use a small cookie scoop to portion the batter into 1 tablespoon mounds onto your half sheet baking pans. The batter will be sticky, so line your pan with either a Silpat silicone mat or parchment paper sprayed with baking spray. If these cookies are for Passover, use a baking spray that follows the dietary rules.

Let the batter dry at room temperature on their trays for 30 to 60 minutes before baking (photo 5). It’s also fine to bake them right away, but they’ll not be quite so mounded. If you have the time, don't skip this step.

Step 4: Bake and cool the cookies

Bake the cookies at 325˚F for 14 to 16 minutes, until the tops are glossy and lightly cracked. Rotate the pans and swap their positions in the oven halfway through to ensure even baking. The cookies get a wonderful crispy, chewy shell as they bake.

After the cookies come out of the oven, lightly sprinkle them with sea salt flakes (photo 6). These cookies need to firm up after baking, so let them cool completely on the pan. If you try to transfer them too soon, they can fall apart or leave half the cookie behind. Just be patient, and you'll have pretty, mounded cookies.

Questions asked and answered

Here are some questions that you might have...

Pro Tip: A better way to separate eggs

In regards to the egg whites, there are many ways to separate eggs. Usually I just dunk my hand into the bowl and fish out the yolks.

When I have a few to catch (and I want to be accurate), I use an egg separator. If you’re careful how you break the eggs, this tool makes quick work of keeping the yolk whole. Then they're ready for another use like lemon curd, pudding, or maybe Boston Cream Pie (although after Passover).

Because you aren't making a meringue with the whites, it's ok if a little bit of the yolk gets in there. But if you are needing to whip up those whites into meringue, like when making macarons, then you have to be extra careful that no yolks break at all.

Luckily here we're ok.

Chewy, fudgy gluten-free chocolate cookies

Chewy on the outside, soft and fudgy on the inside, with a crunch of nuts and a hint of salt, these rich chocolate cookies have a wonderful flavor and texture.

You’ll never know they’re gluten-free, although I can’t claim them to be guilt-free.

Perfect for Passover, or anytime, really!

Related Recipes

Passover is tough on a baker, having to leave off using flour and leavening. But that doesn't mean sweets are off the menu - your Passover holiday can be filled with lots of yummy treats!

Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!