This recipe was circulating around the internet ages ago, I’m not even sure if it involved peanut butter or almond butter originally. Either way this cookie recipe is so easy. My only complaint is the price of almond butter can be quite steep. This is a one bowl, quick recipe, gluten free, and perfect for Passover! I recommend sprinkling some sea salt on top for the sweet and salty moment. I recommend using mini chocolate chips for these cookies because it makes it easier, but you can use regular sized chocolate chips, you may just need to help each cookie stick together by forming the cookies by hand.
I can’t take credit for this recipe, I didn’t develop it, but I did discover its awesomeness and want to share it with the world. This recipe comes from the back of a bag of almond flour sold at Trader Joes. The honest truth is that I don’t even buy their almond flour-I get mine at Costco, and I love it. I make these cookies on Passover for a friend and her family who can’t eat gluten and honestly, these are as delicious as a regular chocolate chip cookie. I usually need to hide them from my family so they won’t get eaten! These cookies freeze really well are gluten free, and perfect for Passover!
I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.
Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!
I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!
Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
In a medium sized bowl, mix everything aside from the chocolate chips.
Mix by hand or with a mixer on low until combined.
Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
Sprinkle the chocolate chips over the batter. Use more or less as desired.
Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
Return the brittle to the oven for another 10-15 minutes until crispy.
Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.
Naomi Nachman aka “The Aussie Gourmet” is out with her debut cookbook “Perfect for Pesach”. This cookbook is geared toward Passover cooking and baking, but according to Naomi, the recipes are so good, you’ll want to make them all year. 120 of the recipes are gluten free which makes this cookbook perfect for those with gluten dietary restrictions. When I asked Naomi why she chose to write this specific book she noted that she really wanted to break the mold of Passover cooking. It doesn’t have to be all meat and potatoes.
Not only does this cookbook contain 125 recipes, it is also a great Passover kitchen resource. It starts off with an entire page breaking down 6 cooking oils you may come across at the supermarket and why certain oils are chosen for certain recipes. Naomi includes a breakdown of her essential kitchen tools which is a perfect checklist for anyone cooking for Passover. She also includes tons of freezer tips because nobody wants to spend the entire holiday cooking in the kitchen.
The book is then broken up into classic categories: appetizers, dips ad salads, soups, fish, poultry, meat, dairy, sides, and desserts. Each recipe has a little note from Naomi, as well as a clear list of ingredients and a step by step method for preparing the dish. There are also cooks tips such as ingredient substitutions or different cooking methods that can be used. Many of the recipes also include ways to prep the recipe in advance. This sets you up for success in the kitchen. And although these recipes can be prepared as is for year round use, there is a page of non-Passover substitutions that can be used in place of Passover specific ingredients.
The best part of any cookbook, in my opinion, is the pictures. And this cookbook has a gorgeous full page color photo of every recipe. Miriam Pascal the Overtime Cook did all the photography for this book. She really knows how to make the food pop off the page.
So many of the recipes look amazing, but the recipes I really want to try first are southwestern chicken egg rolls, hush puppy potato knishes, quionoa “hummus”, charoset salad, goat cheese salad with raspberry vinaigrette, flanken butternut squash soup, meat and cabbage soup, pistachio crusted salmon, braised chicken with apples and sweet potatoes, citrus glazed duck breast, cranberry glazed turkey and spinach meatloaf, maple glazed rack of ribs, veal roast with mushroom sauce, pastrami meatballs, almond butter banana pancakes, cheesy hash browns, apple kugel muffins, blueberry cobbler, and fudgy chocolate bundt cake with coffee glaze. Lucky for us, with permission from Artscroll/Shaar Press/ March 2017 I am able to share Naomi Nachmans Passover recipe for fudgy chocolate bundt cake with coffee glaze!
Preheat oven to 350 degrees F. Grease a Bundt pan well; set aside.
In a small bowl, whisk together almond flour, coca powder, potato starch, coffee, baking powder, and salt. Set aside.
In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out clean. Set aside to cool completely in the pan. Remove from pan; glaze with coffee glaze.
In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
Pour glaze over cooled cake.
I was generously given a review copy of Perfect for Pesach by Naomi Nachman from Artscroll/Shaar Press/ March 2017 and they have agreed to give one away too! To win your very own copy of Perfect for Pesach by Naomi Nachman, head over to my Instagram @lilmisscakes to enter. US mailing address only.
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.
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.
These cookies freeze well.
1 cup margarine or butter can be used in place of the oil.
Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.
½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
Preheat the oven to 300 degrees F.
In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
(Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.
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!
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!
It’s that time of year again, Passover! A time I used to dread as a kid. I always thought I would starve without pizza, pasta, and bagels. But I’ve matured in my old age and realized that a week without flour is not so bad. I can handle it! Especially since I’ve started developing Passover dessert recipes that actually taste delicious! The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.
These muffins taste great, nobody will guess that they are Kosher for Passover. I can’t wait to enjoy these every morning with my coffee. It will be a nice alternative to sponge cake! Here is the non-dairy, Kosher for Passover recipe; enjoy!
Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
Add the bananas and mix until broken down and mashed.
Add the vanilla and mix to combine.
Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
Add in the chocolate chips and stir by hand so the chips don't break up.
Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).
I used to be terrified of Passover baking until I came across a flourless cookie recipe that blew my mind. This recipe for Double Chocolate Nut Cookies saved Passover! You may think I am being a little dramatic, but baking for Passover is tough! A dessert that is “good enough for Passover” is just not good enough for me. I pride myself on serving up delicious desserts at all times, no exceptions, no excuses. I am currently on a mission to develop at least one delicious treat every Passover. I am excited to share my recipe for chocolate chip cookies with you!
I developed this recipe one night and was eager to test it out. I took out my new pink Kitchenaid and mixed up a batch of dough.
The cookie dough looked perfect, just like regular cookie dough, so I put them in the oven.
They came out of the oven looking great. Yes, that is a matzoh oven mitt. It’s not Passover until I pull out my matzoh oven mitt! Now the final test; how did they taste. Delicious! If I hadn’t baked these with my own two hands, I would not have believed they are Kosher for Passover!
The secret ingredient in these cookies is vanilla pudding mix. It gives the cookies a great texture and flavor. Every Seder (traditional Passover meal) should end with these cookies.
These cookies are great because they are Kosher for Passover and non-dairy. Happy Passover from my little slugger!
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.
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.
Using a 1½ Tbs. 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.