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    Home » Cookies & Brownies

    Published Apr 19, 2019 · Updated Mar 24, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Fudgy Chewy Flourless Chocolate Walnut Cookies

    Jump to Recipe Jump to Video
    Collage of Flourless Chocolate Walnut Cookies piled on a white plate & on baking pan Pinterest banner..
    Flourless Chocolate Walnut Cookies piled on a white cake stand Pinterest banner..
    Stack of Flourless chocolate walnut cookies with the top one bitten into Pinterest banner..

    Flourless Chocolate Walnut Cookies are easy-to-make cookies with egg whites and needs only one bowl. These fudgy, chewy chocolate cookies are perfect for Passover or anytime you want gluten-free cookies!

    Flourless Chocolate Walnut Cookies piled on a white cake stand. this …

    Why this recipe works

    • Fudgy flourless chocolate cookies have a crispy, chewy texture
    • Perfect for Passover or for those wanting a gluten-free cookie
    • You can make walnut chocolate cookies, or use chocolate chips instead for a nut-free cookie

    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.

    Jump to:
    • Why this recipe works
    • Getting creative for Passover
    • What you need
    • How to make flourless chocolate cookies with walnuts
    • Questions asked and answered
    • Pro Tip: A better way to separate eggs
    • Chewy, fudgy gluten-free chocolate cookies
    • Related Recipes
    • Recipe
    • Comments

    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.

    a small scone
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    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.

    Flourless Chocolate Walnut Cookies ingredients portioned into glass bowls from overhead.
    Ingredients for a flourless cookie

    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!

    Collage of toasting and chopping walnuts.
    Preparing the walnuts for cookie goodness

    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.

    powdered sugar & cocoa powder in a glass bowl.
    Mixing powdered sugar with cocoa powder

    Stir in the salt, then the chopped walnuts (photo 3).

    Collage of adding salt & walnuts to cocoa mixture in a glass bowl.
    Stirring in the salt and walnuts

    Add the egg whites and vanilla extract and stir with a spatula just until the batter is moistened (photo 4). Try not to over-mix the batter or it will stiffen.

    Adding egg whites & vanilla to flourless cookie batter in a glass bowl.
    Adding the egg whites and vanilla

    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.

    Collage of flourless chocolate cookie batter before & after allowing to dry.
    Drying the cookie batter helps it to hold its shape

    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.

    Collage of baked flourless chocolate cookies before & after topping with salt.
    Letting the batter rest before baking creates a nicely domed cookie after being baked

    Questions asked and answered

    Here are some questions that you might have...

    Is powdered sugar kosher for Passover?

    I keep saying that these cookies can be eaten during Passover because they’re flourless, but they do use powdered sugar which contains cornstarch. Depending on how observant you are, the prohibition against eating rice, beans, and corn has been lifted, so using powdered sugar might be acceptable. If, however, you want to play it safe, use kosher for Passover powdered sugar, or make your own: For the 3 cups of powdered sugar needed for this recipe, grind 2 cups (400 grams) granulated sugar and 1 tablespoon (10 grams) potato starch in an electric coffee or spice grinder until powdery. Measure and use as needed.

    Is baking spray kosher for Passover?

    The baking spray I use contains flour, which isn't allowed during Passover. Use a baking spray that just contains vegetable oil, or get a kosher for Passover baking spray if that's an issue for you.

    Can I make flourless cookies cookies without nuts?

    Yes, although the resulting cookies will be much flatter (like with these gluten-free ice cream sandwiches). The nuts help provide structure. For a nut-free cookie, you can replace the nuts with chocolate chips to make flourless chocolate chip cookies, which will have a nice mounded structure.

    Flourless Chocolate Walnut Cookies on baking tray.

    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.

    Separating eggs using an egg separator into glass bowls.
    Separating eggs can be this easy

    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.

    Stack of Flourless chocolate walnut cookies with the top one bitten into.

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

    Perfect for Passover, or anytime, really!

    Slainté! L’chaim! Cheers!

    Tammy

    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!

    • Two scoops of Mango Sorbet in a glass bowl with mango slices.
      Refreshing Mango Sorbet (Dairy-Free)
    • Two bowls of strawberry mint sorbet garnished with strawberries & mint on a red & white striped towel.
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    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!

    Recipe

    Flourless Chocolate Walnut Cookies piled on a white cake stand.

    Fudgy Chewy Flourless Chocolate Walnut Cookies

    Tammy Spencer
    Flourless Chocolate Walnut Cookies are easy-to-make cookies with egg whites and needs only one bowl. These fudgy, chewy chocolate cookies are perfect for Passover or anytime you want gluten-free cookies!
    Adapted from Smitten Kitchen and Mamagourmand
    4.91 from 11 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American, Jewish
    Servings 48 cookies
    Calories 78 kcal

    Equipment

    • 2 half sheet baking pans
    • Silpat silicone mat or parchment paper
    • baking spray see Recipe Notes
    • sifter
    • small cookie scoop (1 tablespoon)
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 2¾ cups walnuts, whole, see Recipe Notes
    • 3 cups powdered sugar, see Recipe Notes
    • ⅔ cup cocoa powder, natural or dutch-process
    • ½ teaspoon kosher salt
    • 4 large egg whites, at room temperature
    • 1 tablespoon pure vanilla extract
    • sea salt flakes, optional

    Instructions
     

    • Preheat the oven to 350 °F with two racks in the upper and lower thirds of the oven.
    • Spread the walnut halves on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and toast them 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.
    • Lower the oven temperature to 325 °F Line two half sheet baking pans with a Silpat slicone mat or parchment paper.
 If you're using parchment paper, spray it with baking spray so the cookies don't stick (see Recipe Notes).
    • Sift the powdered sugar and cocoa powder into a large bowl, then whisk to combine. Stir in the salt, then the chopped walnuts.
    • Mix in the egg whites and vanilla extract until the batter is just moistened. Don't over-mix the batter or it will stiffen (we’re not trying to whip these egg whites as we would for a meringue).
    • Scoop one tablespoon of the batter onto the baking sheets in evenly spaced mounds using a small cookie scoop. Let the batter dry at room temperature on their trays for 30 to 60 minutes before baking. 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.
    • Bake the cookies 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.
    • After the cookies come out of the oven, lightly sprinkle them with sea salt flakes. 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.
    • Flourless Chocolate Walnut Cookies can be stored in an airtight container for up to 3 days.

    Notes

    If you prefer, you can leave out the walnuts and use 1½ cups (250 grams) of chocolate chips instead to make flourless chocolate chip cookies, and skip Step 2. 
    If you strictly follow the rules of Passover, you may not use standard powdered sugar because it has cornstarch in it. If you don't have kosher for Passover powdered sugar, you can make your own: For the 3 cups of powdered sugar needed for this recipe, grind 2 cups (400 grams) granulated sugar and 1 tablespoon (10 grams) potato starch in an electric coffee or spice grinder until powdery. Measure and use as needed.
    Likewise, standard baking spray contains flour. If these cookies are for Passover, use one that follows the dietary rules, like one containing just vegetable oil.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 cookieCalories: 78 kcalCarbohydrates: 9 gProtein: 2 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 1 gSodium: 29 mgPotassium: 52 mgFiber: 1 gSugar: 8 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 8 mgIron: 1 mg
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      Recipe Rating




    1. Shira Spencer says

      April 20, 2019 at 6:43 pm

      YUMM!! Passover sucks but this cookie looks amazing

      Reply
    2. Michelle says

      December 19, 2020 at 1:58 pm

      Have you ever tried substituting stevia for the sugar or half and half? Thanks!

      Reply
      • Tammy Spencer says

        December 19, 2020 at 7:31 pm

        Hi Michelle, Thanks for your question. I haven't tried using Stevia, but I do know that it's twice as sweet as sugar so you'd need to adjust accordingly. If you do try this substitution, please let me know how it goes for you. Happy baking! 😉

        Reply
    3. Leslie says

      May 01, 2022 at 9:25 am

      5 stars
      These are amazing! They truly are chewy AND crunchy! I was looking for a recipe for walnuts because I bought too many for another recipe. How fortunate to find this one. I added chocolate chips, because I had some on hand and figured why not. I’m bringing them to a get together today. I can’t wait to see the reaction. Thank you so much for this yummy recipe!

      Reply
      • Tammy Spencer says

        May 01, 2022 at 1:50 pm

        I'm so glad you liked them! Thanks for sharing 🙂

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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