Easy Flourless Chocolate Cookies (Kosher for Passover)

Easy Flourless Chocolate Cookies — Kosher for Passover

With just a few more weeks to go until Pesach, I’ve definitely got KLP recipes on the brain!

KLP DESSERT recipes, to be specific.

I am not a huge fan (understatement) of the taste of cake meal, so I usually avoid using it in my desserts.

Instead, we tend to make a lot of chocolate covered strawberries, marshmallow clusters and lemon-strawberry sorbet.

When we’re really craving baked goods, these easy flourless chocolate cookies are my go-to.

A couple notes about the recipe: If you don’t have kosher for Passover vanilla, you can leave it out. Or substitute instant coffee. Although, even though KLP vanilla can be kind of costly, it will last from year-to-year, as long as you close it well and tape it shut.

Also, this recipe calls for powdered sugar, but you don’t need to buy KLP powdered sugar (it’s a fortune!). Instead, you can make your own in a blender. For 1 1/2 cups of powdered sugar, just put 1 1/2 cups of cane sugar (it doesn’t require a hechsher for Passover!) in your blender, along with a teaspoon of potato starch. If you don’t have any starch, just leave it out — it’ll be fine. Blend the sugar until powdered!

Enjoy! What is your favorite Passover dessert recipe? 


  1. Susan Rabinowicz says

    Approximately how many cookies does this recipe make?

    • Mara Strom says

      So sorry Susan! I forgot to write that (oops – I’m definitely not a professional recipe writer 😉 This recipe makes about two dozen cookies, maybe a couple fewer if you make them big.

  2. Charnie Feldman says

    On Facebook, make sure to checkout the group “I Can’t Believe it’s Not Gebrochts”. Lots of baking with almond flour on that site. Save money – but a bag of plain almonds in Costco and you can make your own flour, which is great when you have glutton free family and/or friends as well.

  3. Sara Hanai says

    Any idea if these freeze well? I’m trying to get as much done ahead of the Seder as possible!

  4. Are the egg whites supposed to be whipped until stiff peaks form and then combine everything else into it?

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