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!
- 1 stick margarine, melted
- 1 cup sugar
- 2 eggs
- 3 ripe bananas
- ½ tsp. vanilla extract
- ¾ cup matzah cake meal
- ½ cup potato starch
- 1 tsp. baking soda
- 1 tsp. salt
- ¾ cup chocolate chips (optional)
- 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).
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.
P.S. What are you baking for the holiday?
Do you believe that these are kosher for passover? They look so delicious and taste even better. To make these cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.
You may be wondering why my walnuts look like pecans. No, you aren’t crazy. The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway. Pecans are my favorite and they actually work really well in this recipe. So go ahead and use your favorite nut. Once they are all toasty, give them a rough chop.
Allow the nuts to cool. Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt. Using the paddle attachment, mix the dry ingredients on low. Then add in the cooled nuts and mix until the nuts are coated. Then add in the egg whites and vanilla. Mix on low until just combined. Do not mix too long or the cookies will be tough. The original recipe ends here, but I mixed in some chocolate chips.
Once the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet. (I used a 2 tsp. size cookie scoop.)
Bake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside. The centers will still be soft. Let them cool on the parchment paper. They will release from the paper once they are cool. I love how they look all lined up.
Check out that shine! They get that glossy look from the egg whites. They look good enough to eat. So I had one. Or six. The recipe makes 36 cookies, I made enough to share!
They are soft, chewy and fudgy- perfect cookie texture. Each bite is filled with nuts and chocolate. This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving. They are especially perfect for Passover! 