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.
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)
- 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.