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!
Easy Flourless Chocolate Cookies
Ingredients:
– 1 1/2 cups powdered sugar
– 1/3 cup unsweetened cocoa powder (does not require a special hechsher for Passover)
– 2 large egg whites, room temperature
– 1 teaspoon vanilla extract (or substitute 1 tsp instant coffee – prepared, not the granules)
– 1/2 cup chocolate chips
Instructions:
Preheat the oven to 350F degrees (180C). Line a baking sheet with KLP parchment paper or silicone baking mat.
In a bowl, whisk together powdered sugar and cocoa powder. Whisk in vanilla extract (or instant coffee) and egg whites. Fold in the chocolate chips. The “dough” will be shiny and sticky.
Scoop (“plop”) 1-2 tbsps of batter onto the prepared baking sheet. They will spread out as they bake, so leave a bit of room between cookies. Bake for 12-14 minutes. The tops will crack and get glassy.
Let the cookies cool completely and then remove them to a large ziplock bag. Store for three days on the countertop — if they last that long.
This recipe makes roughly 18-24 cookies, depending on how big you make them. Good thing they are so easy to make, because you may just have to whip up a second batch before the first one cools!
Enjoy! What is your favorite Passover dessert recipe?
Approximately how many cookies does this recipe make?
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.
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.
Any idea if these freeze well? I’m trying to get as much done ahead of the Seder as possible!
Are the egg whites supposed to be whipped until stiff peaks form and then combine everything else into it?