I have a strict rule about Passover desserts: One should never try to make cakes or cookies with matzo meal or any of it’s derivatives. They always taste like matzo and the bondage of my people, rather than dessert. I am only partly kidding, people, so please don’t try to convince me that you made a delicious Passover cake with matzo cake meal. You didn’t. So, my approach to Passover baking is to instead choose desserts that are flourless by nature, like pavlovas, flourless chocolate torte, and macarons/macaroons. These Mayan Spiced Chocolate Chewies are a spicy variation on the popular gluten-free favorite that can be found at Whole Foods. The spices were inspired by another old favorite of mine the “Mayan Mystery Cookie,” which is a well-known recipe that has been circulating for a while. My version is a bit more interesting with warm spices and lots of ginger. Of course, if you like the original or are serving kids, feel free to omit all the spices and the crystallized ginger. These cookies are made in one bowl, quick, easy, gluten-free, can be dairy free, Parve, nut-free, and very low in fat. Enjoy!
First you want to sift your powdered sugar and cocoa into the bowl of your mixer (you can definitely use an electric hand mixer). Add your dry spices at this point, if using. Give it a mix on low, just to combine. Then, just add your egg whites and vanilla. Mix on medium speed for ablout a minute. Fold in chocolate chips and minced ginger by hand, if using.
This is the crystallized ginger that I minced. It is optional, and only suggested if you are a ginger lover or hosting adults only. Kids tend to think it is too spicy. I like to cut it with kitchen shears.
Drop by tablespoonful onto parchment or silpat lined baking sheets. Bake at 350 degrees for 12-14 minutes or until set and shiny on top and still a bit soft in the center.
Let cool completely and peel off of parchment. Happy baking and Happy Pesach!
Mayan Spiced Chocolate Chewies
Parve, perfect for Passover, gluten-free/dairy-free/nut-free diets, and for all year round.
2 1/2 cups powdered sugar (find the Kosher for Passover variety)
1/2 cup plus 1 tablespoon unsweetened cocoa powder, sifted
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Small pinch cayenne pepper (optional)
1/2 cup egg whites (approximately 3 large eggs)
1 teaspoon vanilla extract
1 cup chocolate chips (parve and K for P variety)
2 tablespoons 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 12-14 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.