Nearly as tasty as cookies you can bake throughout the rest of the year are these Passover cookies.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 1 cup matzo cake meal
- ¼ teaspoon salt
- ½ cup potato starch
- 1 ¼ cups white sugar
- ½ cup margarine, softened
- 3 large eggs
- 1 (12 ounce) bag chocolate chips
- ¾ cup toasted chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Whisk matzo cake meal, potato starch, and salt together in a bowl.
- Beat sugar, margarine, and eggs together in a large bowl until smooth. Stir dry ingredients in until well combined. Stir in chocolate chips and walnuts. Drop dough by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven, switching racks halfway through, until light golden brown, 10 to 15 minutes. Remove from the oven and immediately transfer to wire racks to cool. Repeat to bake remaining cookies.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 32 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I have to tell you these were really good. Thought they would bake and flatten like regular Chocolate Chip cookies but didn’t. Taste wise they are very good. Will definitely make it again.
This recipe is pretty simple and makes a really delicious, crunchy batch of cookies. I love it! For the shortening, I used a combination of butter, shortening and coconut oil (just 1 Tb for added flavor). The butter means it’s no longer pareve, but that wasn’t something I was concerned about. (If it is a concern, stick with shortening or coconut oil if you like coconut!) I also substituted pecans for the walnuts. The recipe made 2 1/2 dozen standard-size cookies (similar in size to packaged cookies). The color may be lighter than expected compared to “regular” chocolate chip cookies, but watch the browning of the bottoms to make sure they don’t overcook.
Super Easy & delicious! I used white chocolate chips which worked great. I meant to follow suggestion of 1/4 brown sugar but forgot until I could only do 1/4 – still a great idea and next time will be even better. Would barely know they are for Passover.
I always do all of the baking for Passover but this year, I had to have my nieces cook everything (except the brisket). They baked these cookies and if I could have given the recipe 20 stars, I would have. They did not use the nuts and used half white and half brown sugar. Fabulous. I came home and made the recipe with the nuts but used half white and half brown sugar too. I put the batter into the fridge for about an hour and then used a scoop to portion out. They were thick & soft. It turned out an A + keeper. Thank you so much for this easy to prepare recipe.
Even my husband loved these. I modified this recipe adding 1/2 tsp Vanilla and used 3/4 cup white sugar and 1/2 cup brown sugar. Dough was runny, so I put in the fridge for 15 mins to firm up. As good as a Passover cookie gets!
These turned out great! At first the batter was very thin and made really spread out thin cookies..still yummy. Then, after it sat for a bit, it thickened up a lot and was more like regular cookie dough. I baked them for 14 minutes and skipped the walnuts.
These cookies are great!! I kept the recpie the same except for a few things. I added 2 tablesspoons of vanilla and added an additional 1/2 cup of brown sugar. They are sticky when they are batter which makes transition to the cookie sheet a little difficult. These are thin and crispy and my picky husband only raved about them! Def a keeper. thanks again