Flourless Chocolate Walnut Cookies are easy-to-make cookies using simple ingredients and needs only one bowl. These fudgy, chewy chocolate walnut cookies are perfect for Passover or anytime you want gluten-free cookies!
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Quick Recipe Summary ✨
Flourless Chocolate Walnut Cookies: Rich, fudgy chocolate cookies with crisp crackly tops and chewy centers. They're naturally gluten-free and perfect for Passover or anytime you crave a bakery-style chocolate treat.
One-bowl, no-mixer recipe: Simple pantry ingredients (powdered sugar, cocoa powder, egg whites, walnuts) come together in minutes for easy flourless chocolate cookies with big flavor and minimal cleanup.
Deep chocolate flavor and perfect texture: Toasted walnuts add structure and crunch, while resting the batter helps create glossy tops and beautifully domed cookies. Nut-free option included!
Active Time: About 20 minutes • Rest Time: 30 to 60 minutes (optional but recommended) • Bake Time: 14 to 16 minutes • Total Time: about 1 hour 15 minutes ⏱️
Difficulty Level: ⭐⭐ Easy. No creaming, no whipping, no special equipment. Just mix, scoop, and bake (but don't overmix!).
Yield: About 24 cookies • Gluten-free: naturally flourless • Passover-friendly with ingredient swaps • Freezer-friendly: Up to 3 months ❄️
👉 Follow the step-by-step instructions, texture tips, and Passover ingredient guidance below to make glossy, crackled flourless chocolate walnut cookies that look bakery-perfect and taste intensely chocolatey every time.
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Why this recipe works
- Deep, intense chocolate flavor with crisp edges and a soft, fudgy center.
- Toasted walnuts add rich, nutty crunch and keep the cookies thick and chewy
- Can 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. 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, like a Flourless Chocolate Almond Cake.
Or, just leaving off the idea of making a Passover-friendly cake and go a different route. Dairy-Free Chocolate Mousse is perfect for dessert (especially after a Seder featuring meat since it is pareve), and Salted Matzo Toffee Crack is quite a treat. There are Macarons that contain almond flour and egg whites, both fine for Passover. And let's not forget this Chocolate Covered Coconut Macaroons recipe, a Passover classic.
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.
Chewy on the outside, soft and fudgy on the inside, with a crunch of nuts and a hint of salt, these one bowl chocolate walnut cookies have a wonderful flavor and texture.
⭐⭐⭐⭐⭐
These came out perfect! The key is not to overmix!
- Rolanda
Recipe Ingredients
You'll need the following ingredients to make this chocolate walnut cookies recipe:
Ingredient Notes
This recipe for these naturally gluten-free chocolate cookies use ingredients that are basic and usually at hand. No special trips to the store required!
Walnuts: The chocolate walnut cookies get their height from the toasted chopped walnuts. If you remove the walnuts, the resulting flourless chocolate cookies will be much flatter, like with these gluten-free ice cream sandwiches. See how much flatter the cookies are when make without the walnuts?
If you prefer a nut-free cookie, you can replace the walnuts with chocolate chips instead to make flourless chocolate chip cookies.
Powdered sugar: If you strictly follow the rules of Passover, you may not be able to use standard powdered sugar because it has cornstarch in it. See the FAQs below for more details and substitutions.
Cocoa powder: Any type of cocoa powder (natural or Dutch process can be used). For a deeper chocolate flavor, use dark chocolate cocoa powder.
Egg whites: Since we're not making a meringue, you don't have to be as careful separating the egg whites from the egg yolks - a little yolk won't hurt the cookie dough.
Sea salt: A sprinkling of sea salt balances the cookie's sweetness.
See the recipe card for a full list of ingredients and measurements.
How to separate eggs
Because these are flourless chocolate cookies with egg whites aren't made with a meringue, 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.
As someone who tries to use less dishes, I'm forever breaking at least one yolk as I separate, thus having to start all over again. I use this 3-step method now:
- Break the egg into a small bowl (you can use an egg separator, pictured here, to help)
- Remove the intact yolk into another bowl
- Pour the whites into the stand mixer bowl
If an egg breaks in the bowl, don't use it for your meringue. Get a new egg (and wash the bowl). Washing that small bowl is so much better than having to use more eggs!
By the way, using the egg separator makes quick work of keeping the yolk whole. Then they're ready for another use like lemon curd, chocolate pudding, or maybe Boston Cream Pie (although after Passover).
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.
Toast and chop the walnuts for best flavor and texture
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!
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.
Stir in the salt, then the chopped walnuts (photo 3).
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.
Step 3: Portion the batter
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. [Note: If these cookies are for Passover, use a baking spray that follows the Passover dietary rules - see the FAQs below.]
Let the batter dry at room temperature on their trays for 30 to 60 minutes before baking (photo 5).
Allow the batter to dry
When you make macarons, it's important to allow the batter to dry in order to form a skin (aka a "pellicle") so you get a nice rise (and those all important "feet") during baking. The same is true here - allowing this cookie batter to dry allows it to form that same skin. This keeps the cookie from spreading during baking, preserving that mounded shape.
It's also fine to bake flourless cookies right away, but they'll flatten out quite a bit. If you have the time, don't skip this step.
Step 4: Bake 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).
Cool the cookies before moving them
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.
Storage and make-ahead instructions
Storage instructions: Flourless Chocolate Walnut Cookies can be stored in an airtight container for up to 3 days. You can also freeze the cooled cookies in an airtight bag for 1 month.
Make-ahead instructions: Portion out the dough onto a baking pan, then freeze them until firm. Store in an airtight bag for up to 3 months. Bake them directly from the freezer (no need to thaw them first), just add about 1 to 2 minutes more of baking time.
Troubleshooting tips
There are a few places where these crackly top chocolate cookies might not go to plan. Here are a few key points to consider:
- The cookies spread too much: Make sure not to over-mix the batter. Also, give the mounded cookie dough a chance to dry and form the pellicle before baking.
- The cookies seem dry instead of fudgy: Overbaking can cause the cookies to dry out too much. Remove them from the oven just when the tops are glossy and lightly cracked. They'll firm up as they cool.
- The cookies didn't for a crackly top: Make sure the powdered sugar and cocoa are well sifted and mixed, and don't skip the resting time.
- The cookies stuck to the pan: These cookies need to firm up after baking, so let them cool completely on the pan. Also, lining the baking pan with a Silpat silicone mat or parchment paper helps to ensure easy release.
Questions asked and answered
Here are some questions that you might have...
I keep saying that these cookies can be eaten during Passover because they're flourless, but they do use powdered sugar which contains cornstarch. In order to make sure these are a Kosher for Passover chocolate cookie recipe and 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.
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.
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.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More Passover (gluten-free) dessert recipes to try
Recipe
Flourless Chocolate Walnut Cookies
Equipment
- baking spray see Recipe Notes
Ingredients
- 2¾ cups walnuts, whole, see Recipe Notes
- 3 cups powdered sugar, see Recipe Notes
- ⅔ cup cocoa powder, see Recipe Notes
- 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 2¾ cups walnuts 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 3 cups powdered sugar and ⅔ cup cocoa powder into a large bowl, then whisk to combine. Stir in ½ teaspoon kosher salt, then the chopped walnuts.
- Mix in 4 large egg whites and 1 tablespoon pure 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, if desired. 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.
- Storage instructions: Flourless Chocolate Walnut Cookies can be stored in an airtight container for up to 3 days. You can also freeze the cooled cookies in an airtight bag for 1 month.
- Make-ahead instructions: Portion out the dough onto a baking pan, then freeze them until firm. Store in an airtight bag for up to 3 months. Bake them directly from the freezer (no need to thaw them first), just add about 1 to 2 minutes more of baking time.
Ro says
Hi Tammy,
These cookies are amazing. I do have trouble with the batter not being
thick enough to stay mounded when dropping on parchment.
I also wait to let them settle before baking.
How can I make the batter stiffer so that the batter doesn't flatten out on the baking tray? I added 1/2 cup of almond flour and it did get a little thicker but
it's still not quite working.
Is it because I'm using liquid egg whites?
Thanks so much
Tammy Spencer says
Hi Ro, I’m glad you like these cookies, but I’m sorry they’re giving you trouble. I use separated egg whites when I’m making the recipe, not the kind from a carton, so that could be contributing to the issue. Pasteurized liquid egg whites are runnier because of the heating process (they don’t work well for whipping into meringues, either). To solve this problem, I’d say to try increasing the dry ingredients (either the powdered sugar or cocoa powder) by a tablespoon or so to see if that helps. Good luck, and happy baking! 😉
Katie says
can I freeze the dough & bake it a week later?
Tammy Spencer says
Hi Katie, Thanks for the question - yes, you can. Portion out the dough onto a baking pan, then freeze them until firm. You can bake them directly from the freezer (no need to thaw them first), just add about 1 to 2 minutes more of baking time.
Katie says
thank you😁😁
rolanda says
These came out perfect! The key is not to overmix! Will try will pecans.
Tammy Spencer says
That's great, Rolanda! Thanks for sharing 🙂
Leslie says
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!
Tammy Spencer says
I'm so glad you liked them! Thanks for sharing 🙂
Michelle says
Have you ever tried substituting stevia for the sugar or half and half? Thanks!
Tammy Spencer says
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! 😉
Shira Spencer says
YUMM!! Passover sucks but this cookie looks amazing