I couldn’t let Passover go without another funfetti recipe (see my funfetti coconut macaroons), because it’s pretty much everywhere. While doing some Passover ingredient shopping I spotted rainbow sprinkles and knew needed to use them! I took my famous Passover chocolate chip cookie recipe and replaced the chips with sprinkles. I also worked on relpacing the margarine with oil. Passover margarine is very expensive, hard to come by, and not the healthiest option. I had to bake and toss 3 batches of cookies until I got the oil just right. It was annoying, but worth it! Now I will say, these taste a bit more Kosher for Passover than the chocolate chip option because you are missing the delicious chocolate goodness, but this is a great option for people who don’t like chocolate. Or are allergic. I’ll just go with allergic, since I will never understand how people can prefer cookies without chocolate chips! Happy funfetti Passover! Here is the printable dairy free and margarine free recipe.
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 cup matzoh cake meal
- ¼ cup potato starch
- 1 pkg. vanilla pudding mix (instant or regular)
- 1 tsp. baking soda
- ¾ tsp. salt
- 1 tsp. vanilla
- ½-1 cup rainbow sprinkles
- Preheat the oven to 350 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, brown sugar and sugar until combined.
- Add the eggs one at a time and mix until combined.
- 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 sprinkles.
- Using a 2 tsp. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8-10 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 10-12 minutes for a crispy and crunchy cookie.
- Allow to cool before transferring, these cookies are very soft and delicate when hot.