Flourless Chocolate Cookies

Adapted from Couldn’t Be Parve (who adapted from Alice Medrich’s Bittersweet)
Makes 30 cookies
Author Wendy Sondov themondaybox.com


  • ¼ cup potato starch or corn starch for non- Passover baking
  • ¼ teaspoon baking powder optional
  • 1/8 teaspoon salt
  • 8 ounces semi-sweet chocolate chips or semi-sweet chocolate bars broken into chunks
  • 2 tablespoons vegetable oil
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup mint chocolate candies I used mint lentils or use mint M and M’s for non-Passover baking


  1. In a small bowl, whisk together potato starch, baking powder (if using), and salt.
  2. Combine chocolate and oil in a microwave safe bowl. Microwave for 1 minute to melt. Remove from microwave and stir until all of the chocolate is melted and smooth. Set aside to cool.
  3. In a medium mixing bowl, whisk together the eggs, sugar and vanilla.
  4. Add the melted chocolate very slowly to the egg mixture, stirring continually to combine.
  5. Add the dry ingredients and mix until incorporated.
  6. Fold in the mint chocolate candies.
  7. Chill the dough until it is firm enough to scoop into balls, 2 hours to overnight.
  8. When ready to bake: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  9. Scoop tablespoon sized balls of dough and place 2” apart on prepared baking sheet.
  10. Bake for 12 minutes. Do not over bake or your cookies will lose their fudgy chew.
  11. Remove from oven and allow to cool on baking sheet for 10 minutes before transferring to wire cooling racks.
  12. When cookies are completely cool, store in airtight containers or zip lock bags at room temperature for at least one week.

Packing Tips

Use plastic wrap to double wrap pairs of cookies, with bottoms together. Place cookies in an airtight container or ziplock bag. Make sure there is no room for movement inside the container.