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!
P.S. What are you baking for the holiday?
- 1 cup margarine
- 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
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- 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.
- Happy Passover!
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! 
Set your oven to 350 degrees…
Check.
Mix up the melted margarine and shortening with one pound aka one box of brown sugar.
I had a 2 pound bag of brown sugar so I pulled out my handy dandy kitchen scale to get the precise measurement.
Mix well, you don’t want any lumps. For some reason when I was making these I decided not to use my stand mixer. I was too lazy to take it out and figured it wouldn’t be such a big deal to mix by hand. Huge mistake! This batter is pretty thick; I highly recommend using an electric mixer.
Once the batter is spread out, sprinkle on the whole bag of chocolate chips and gently press them in. Then the pan goes into the oven for about 15 minutes until lightly browned.
This is originally my moms recipe but I tweaked it a bit. Here’s my version: