Flourless Double Chocolate Nut Cookies
Serves: About 3 Dozen
  • 2 cups nuts (walnuts, pecans, any favorite type)
  • 3 cups confectioners sugar*
  • ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup chocolate chips
Passover Confectioners Sugar
  • In a food processor grind-
  • ⅓ cup granulated sugar
  • ½ tsp. potato starch
  • Can be stored in an airtight container for up to 1 month.
  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment paper.
  3. Spread the nuts in a single layer and toast them in the oven for 9 minutes.
  4. Allow them to cool and give them a rough chop.
  5. Lower the oven temperature to 325 degrees.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
  7. With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
  8. Add in the egg whites and vanilla. Mix until combined.
  9. Stir in the chocolate chips.
  10. Spoon the batter into a parchment lined cookie sheet.
  11. Bake for 10-12 minutes until the tops are cracked and the edges are set.
  12. Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
  13. Store in an airtight container for up to a week or in the freezer for 3 months.
*regular confectioners sugar is not kosher for Passover because it contains corn starch.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2011/flourless-double-chocolate-nut-cookies