Chocolate Walnut Cookies for Passover

chocolate walnut cookies

StreuselLike last year, Addison and I had the honor of joining Strudel and her family for a wonderful Seder meal last night.  I was charged with bringing dessert and thanks to Smitten Kitchen and the Joy of Kosher my task was easily completed.  Even easier was this one bowl recipe for Chocolate Walnut Cookies from Smitten Kitchen that just happen to go along with our theme this month of one bowl desserts!


Strudel’s brother also made a beautiful semifreddo so as in year’s past you can be sure no one left the seder table hungry (that actually could have occurred long before dessert, her brother is an amazing cook)!  These chocolate walnut cookies were described around the seder table as chewy, brownie-like, and super chocolatey!

Addison even found the hidden Afikoman and earned a reward!

seder fun

With this beautiful dessert table, we ended the night with great conversation and lots of laughs!  Strudel and I don’t get to see each other much so visiting at Passover is a special gift!  Fortunately we get to see each other again soon in September along with our friend Erica at Tastemaker Conference 2018.

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Chocolate Walnut Cookies

  • Author: streusel, via Smitten Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 24 cookies 1x


10 oz. walnut pieces

3 c. powdered sugar

3/4 c. hershey’s unsweetened cocoa powder

1/2 t. kosher salt

3 duck egg whites, room temperature (or 4 large chicken egg whites)

1 T. vanilla extract


  1. Toast the walnut pieces for about 10 minutes at 350 degrees fahrenheit and let cool.  Turn the oven down to 325 degrees fahrenheit.
  2. Process in a food processor until they are chopped into very small pieces but not quite ground to meal.
  3. In the bowl of stand mixer combine the powdered sugar, cocoa and salt and gently mix together with the paddle attachment on slow speed.
  4. Add in the egg whites and vanilla extract and beat on slow speed just until combined.
  5. Prep two large baking sheets with parchment paper and spoon the cookie dough in large tablespoon size heaps onto the baking sheets.
  6. Let the cookies sit for 30 minutes on the counter top at room temperature before baking.  
  7. Bake for 15 minutes or until slightly cracked on top and set.
  8. Slide the parchment paper of cookies directly onto a cooling rack and let cool completely before storing in an air tight container for several days (or eat right away with a cup of coffee).
  • Category: dessert
  • Cuisine: flourless
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