You would never know that these crinkly melt-in-your-mouth chocolate cookies are flourless. They’re packed with rich chocolate flavour and the melty chocolate chunks in each cookie is a lovely bonus. 

It is less than two weeks until Passover, so it’s time to start planning. These chocolatey bites are definitely one of my favourite cookies that will be on repeat during Passover. But they are good year round and I highly recommend that you give them a try.

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Flourless Chocolate Cookies

Course Dessert

Ingredients

• 1 cup confectioners sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• ⅛ tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• ½ cup dark chocolate chunks

Instructions

• Preheat oven to 350 °F.
• Line 2 large baking sheets with parchment paper and spray with cooking spray.
• 
Combine confectioners sugar, cocoa powder, espresso powder and salt in a medium bowl.
• Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form.
• Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined.
• Lastly fold in chocolate chunks.
• Drop the batter by tablespoonful onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes.
• Let cool slightly on the pan before transferring to a wire rack to cool completely. Recipe inspired by EatingWell.