There’s something about the limitations of Passover baking that always pushes me to get a little more creative. Without the usual ingredients, you start to see what’s possible instead of what’s missing, and that’s often where the best recipes are born. These pistachio chocolate cookies are a perfect example: simple, flourless, and unexpectedly rich, with a soft, chewy texture and just enough sweetness. They feel both nostalgic and a little new at the same time, which is exactly what I love most about baking this time of year.
Pistachio Chocolate Passover Cookies (Flourless & Easy)
These soft, chewy pistachio cookies are naturally flourless and perfect for Passover, made with almond flour, egg whites, and just the right amount of sweetness. Finished with melted chocolate and a hint of coconut oil, they’re simple, elegant, and full of rich, nutty flavor.
Ingredients
- 4 egg whites
- ¾ cup granulated sugar
- Pinch salt
- 1½ cups raw pistachios plus 2 tbsp, divided
- 1½ cups almond flour
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Use a whisk to blend together egg whites, sugar and a pinch of salt in a large mixing bowl. (If you enjoy a slightly meringue-like texture, use an electric mixer to get soft peaks, but not necessary.) Set aside.
- In a small food processor blend 2 cups of pistachios until finely ground. Add ground pistachios and almond flour to egg white mixture and use a spatula to fold together. Place bowl in the refrigerator for 20 minutes.
- Preheat oven to 325°. Line two baking sheets with parchment. Scoop out about 1 tbsp of the cookie mixture and roll it into a a ball. Place onto the cookie sheet and flatten slightly.
- Bake for 12-14 minutes until the edges turn light brown, rotating halfway through. Let cool completely.
- Add chocolate chips and coconut oil to a bowl and microwave for 20-30 seconds at a time until fully melted. Roughly chop up remaining 2 tbsp of pistachios.
- Drizzle chocolate on cooled cookies and top with pistachio shards. Place the cookies once again on the parchment paper and allow the chocolate to harden in the refrigerator for at least 2 hours. Store in the fridge for up to a week.