Mayan-Spiced Chocolate Chewies
My philosophy on Passover baked goods is to never use matzah meal or Passover cake meal. It makes everything taste like a “Passover Dessert.” I try to make desserts that just happen to be flourless, such as these cookies, pavlovas and flourless chocolate cakes. These are pareve and perfect for Passover, gluten-free/dairy-free/nut-free diets and for all year round.
- 2½ cups kosher-for-Passover powdered sugar
- ½ cup plus 1 tablespoon unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Small pinch cayenne pepper (optional)
- ½ cup egg whites (from approximately 3 large eggs)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (pareve and kosher for Passover)
- 2 pieces of crystallized or candied ginger, finely minced (optional)
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer, combine powdered sugar, cocoa, salt, ground ginger, cinnamon and cayenne. Mix on low to combine. Add in egg whites and vanilla, mixing well for 1 minute on medium speed, scraping down sides of bowl. Fold in chocolate chips and minced ginger (if using). Spoon by the tablespoon onto prepared baking sheets, leaving at least 2 inches between cookies. Bake for 12 to 14 minutes until tops are set and shiny. Let cool for 10 minutes on parchment. Peel cookies off parchment and serve, or store in airtight container.