Passover Chocolate Chip Cookies
Gluten Free
Can be Dairy Free
This recipe depends on Bob’s Red Mill Gluten Free All Purpose Baking Flour, which our rabbi researched and approved for Pesach for people who eat legumes.
Ingredients:
Makes 1-2 dozen cookies
- 1 stick ( ½ cup) butter or Passover margarine, softened
- 3/8 cup (6 Tablespoons) white sugar
- 3/8 cup (6 Tablespoons) brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 cup + 2 Tablespoons Bob’s Red Mill Gluten Free All Purpose Baking Flour
- ½ teaspoon baking soda
- ½ teaspoon salt (if using unsalted butter or margarine, increase this to 1 teaspoon salt)
- ¾ cup Passover chocolate chips
- ½ cup chopped nuts (optional)
Instructions:
- Preheat oven to 375 °F.
- In large bowl, beat butter with both sugars until blended.
- Beat in eggs and vanilla until blended.
- In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
- Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
- Stir in chocolate chips, and nuts if desired.
- Place parchment paper on ungreased cookie sheet.
- Place spoonfuls of dough several inches apart, because they spread a lot.
- Bake at 375 °F for 10 minutes or less. Better to undercook than overcook. Let cool 2 minutes on cookie sheet, then cut apart if necessary, and move gently to rack to cool further.
We made many batches of these for Pesach 2019. Each batch came out a little different, for reasons we couldn’t quite determine, but they were all good. They’re definitely better with butter, so only make them parve if necessary.
It would be worth trying a little added Xantham gum if it is kosher for Passover, to see if that makes them better.