Passover Almond Chocolate Chip Cookie
Passover almond chocolate chip cookies are an olive oil cookie filled with almond flour, coconut flakes , crushed almond and dark chocolate.
Ingredients
The "feeds a small nation" batch: (roughly 24 cookies)
- 1 cup turbinado sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- ½ cup matzah meal
- 1½ cup almond meal see note
- 2 cups matzah farfel
- 3 large eggs beaten
- ⅔ cups olive oil
- ¼ cup orange juice
- 1 cup chopped walnuts or almonds
- 1 cup chopped dark chocolate see note
- ½ cup small coconut flakes
The "half batch" (roughly 12 cookies)
- ½ cup turbinado sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¼ cup +2 tablespoons matzah meal
- ¾ cup almond flour see note
- 1 cup matzah farfel
- 2 large eggs beaten
- ⅓ cup olive oil
- ½ cup chopped walnuts or almonds
- ½ cup chopped dark chocolate see note
- ¼ cup small coconut flakes
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the sugar, cinnamon, and salt. Stir well to combine.
- Add the matzah meal, almond flour, and matzah farfel. Stir well to combine.
- In a small bow, beat the eggs, olive oil, and orange juice well. Pour into dry ingredients. Stir well until all the dry ingredients are incorporated.
- Fold in the chopped walnuts, chocolate, and coconut flakes.
- Using a small spoon, drop mounds of cookie dough onto a 9x13 cookie sheet with parchment paper. Lightly press the cookies down and shmush the edges back together if needed.
- Bake cookies for 15-20 minutes until the edges are golden.
- Cool cookies and store in a glass jar with a tight lid.
Notes
If you have a nut allergy: Replace the almond meal with matzah meal and the chopped nuts with raisins.
Chopped dark chocolate: Roughly chopped chocolate really adds a decadence to any cookie. Make sure to include all that chocolate dust left over on the cutting board!