PASSOVER CHOCOLATE CHIP COOKIES RECIPE
There's nothing like a perfect chocolate chip cookie. Try this Passover cookie recipe from Joy of Kosher and delight the whole family with a sweet treat.
Provided by Melissa Kaye Apter
Categories Desserts
Time 32m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350℉. 1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined. 2. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips. 3. Using a 2 tablespoon size cookie scoop, drop the dough onto a parchment-lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie. Happy Passover!
Nutrition Facts :
WHEAT-FREE PASSOVER CHOCOLATE CHIP COOKIES
This is a Passover recipe that is popular year round!
Provided by [email protected]
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 36m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Beat eggs into the margarine mixture. Add matzo cake meal, orange juice, potato starch, and salt; mix until smooth dough forms. Stir in chocolate chips. Drop teaspoonfuls of dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until edges are light brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 12.6 g, Cholesterol 9.3 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 103.3 mg, Sugar 8.9 g
PASSOVER ALMOND CHOCOLATE CHIP COOKIES
These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Beat eggs and egg whites briefly.
- Mix in all the other ingredients, adding the chocolate chips last.
- Roll into 1 inch balls and place on a greased cookie sheet.
- Bake for 10-15 min until cookie bottoms are brown, but not burnt.
- Let cool briefly, but remove while still warm.
Nutrition Facts : Calories 156.1, Fat 9.3, SaturatedFat 2.2, Cholesterol 10.3, Sodium 43.6, Carbohydrate 17.2, Fiber 2.1, Sugar 14, Protein 3.8
GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!
From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.
Provided by Sarah Chana
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
- Add in potato starch and baking powder, and mix until the batter resembles thick paste.
- Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
- Preheat oven to 350F/ 180C .
- Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
- Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
- Freezes well.
Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7
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