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Mayan-Spiced Chocolate Chewies

Mayan-Spiced Chocolate Chewies Related:   desserts & sweets, gluten-free, Hanukkah, kid-friendly, low-fat, pareve, Passover, Shabbat, vegetarian

Prep time: 5–10 minutes

Cook time: 12–14 minutes

Yield: 16–20 cookies

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.

6 Responses

  1. Bethany Salomon says:

    I prefer recipes that do not use matzah and/or matzah meal which tend to make the recipes very heavy or taste like sponge cake. I look forward to trying your recipes.

  2. Colleen Sowa says:

    Awesome! We had something similar when I was a girl… Will try this!

  3. Heather says:

    Lauren, I’ve been wanting to try this recipe since you posted about it a few months ago. I finally made them tonight and they were delicious! From your old friend, Heather (Go Rams!)

  4. Terri Greenwald says:

    i was too impatient to leave on the parchment long enough. but since this first try was experimental and my work folks didnt seem to mind. they are great and i cant wait to make them for pesach! and yes, i’ll be patient this time!

  5. MINDY Byers says:

    I made this exactly as you published but the cookies stuck to my parchment paper so I tried silicone on the second batch and still they stuck even though I waited the 10”…what could have been done to prevent this?

    • Merav Levkowitz Merav Levkowitz says:

      Do you live in a humid climate? That may be causing it. You may need to add a bit more powdered sugar and/or cocoa powder so the dough isn’t as runny/sticky.

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