I have been going to Kosherfest for quite a few years now. While it is a lot of fun, and I never leave hungry, I am often underwhelmed in the pastry department…until this year. This year I came across a new and exciting Passover granola cleverly named Matzolah by Foodman’s Original. Their Maple Nut Matzolah even won for best new Kosher for Passover product of 2012 and I agree! As soon as I sampled some I knew that I wanted to develop some sort of Passover dessert with it. The granola has great texture from sweet raisins, crunchy nuts, and is naturally sweetened with Vermont maple syrup. It sort of tastes like crushed up oatmeal raisin cookies (minus the oats which are not considered Kosher for Passover).
I already have delicious Passover recipes for double chocolate nut cookies, chocolate chip cookies, and banana chocolate chip muffins, but I wanted to offer something delicious without going into a chocolate coma. I was convinced I could use Matzolah in place of oats to make Passover “oatmeal” raisin cookies, and I did! These cookies are dense and moist with the right amount of crunch. I like lots of raisins in my cookies so I added extra raisins but it’s totally optional since the Matzolah is already loaded with raisins. These cookies do not taste like they should be Kosher for Passover which is exactly what I look for in a Passover dessert. They are a nice change from all those desserts overloaded with chocolate. If you see some Maple Nut Matzolah this year I urge you to pick some up and try these cookies!
- 1 cup (2 sticks) margarine
- ¾ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 3 cups Maple Nut Matzolah
- 1 cup matzoh cake meal
- ¼ cup potato starch
- 1 package vanilla pudding mix
- 1 tsp. baking soda
- ¾ tsp. salt
- 2 tsp. cinnamon
- 1 tsp. vanilla
- 1 cup raisins (optional)
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the margarine with the sugars until combined.
- Add in the eggs one at a time and mix until combined.
- Add in the Matzolah, cake meal, potato starch, pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
- Finally, add in the raisins and mix until combined.
- Using a cookie scoop or two spoons, drop a 2 tsp. amount of batter onto parchment lined cookie sheet.
- Bake for 8-10 minutes until the cookies just start to brown on top. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack because the cookies will be very soft. Once cool they will firm up a bit.
For more information about Matzolah such as where to purchase, check out their website: http://foodmannosh.com.
For more exciting Passover desserts check out the links below!