Passover (Pesach) Chocolate Chip Cookies Recipe

Passover (Pesach) Chocolate Chip Cookies Recipe

Satisfy your sweet tooth with chocolate chip cookies for Passover! Gluten-free, chametz-free, and made with kosher-for-Pesach ingredients, these are crispy outside and slightly chewy inside with rich flavor from toasted nuts, brown sugar, and chocolate.

Course Dessert

Cuisine Jewish

Keyword Chocolate Chip Cookies For Passover, Chocolate Chip Passover Cookies, Passover Chocolate Chip Cookies, Passover Cookies, Passover Cookies Recipe, Pesach Cookies

Prep Time 25

Cook Time 15

Dough Chill Time 12

Servings servings (2 cookies per serving)

Calories 186kcal

Author Faith Gorsky

Ingredients

1 1/2 cups walnuts divided into 1 cup + 1/2 cup
1/4 cup virgin coconut oil melted
1/2 cup light brown sugar lightly packed
1/4 cup granulated white sugar
1 teaspoon vanilla bean powder (see Notes)
1 large egg at room temperature
1/2 teaspoon salt
1 cup potato starch
3/4 cup chocolate chips divided into 1/2 cup + 1/4 cup (see Notes)
Flaky sea salt for topping (optional)

US Customary - Metric

Instructions

Grind the nuts. Add 1 cup walnuts to a food processor and process until they’re finely ground. (Don’t overdo it, or they’ll turn into nut butter!) Coarsely chop the remaining 1/2 cup walnuts and set them aside.
Make the dough. Add the coconut oil, brown sugar, and white sugar to a large bowl, and stir to combine. Add the vanilla bean powder, egg, and salt, and stir to combine. Stir in the potato starch and ground walnuts. Fold in 1/2 cup chocolate chips and the chopped walnuts.
Chill. Cover the bowl and chill 12 to 24 hours.
Get ready to bake. Preheat the oven to 350F. Line 2 large baking trays with parchment paper.
Scoop the dough. Use a 1-tablespoon scoop to measure out the dough, and then roll each into a ball and arrange them on the prepared baking trays. Top with the remaining 1/4 cup chocolate chips and sprinkle of flaky sea salt.
Bake. Bake until the cookies are light golden along the outside and on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.
Cool. Let the cookies cool completely on the trays before removing with a thin metal spatula.

Video

Notes

Recipe Yield and Serving Size: This recipe makes about 38 cookies, for a total of 19 servings. Each serving is 2 cookies.
Don't Over-Process the Walnuts: We're going for a very coarse walnut meal, or very finely chopped nuts. Don't over-do it or you'll end up with walnut butter (which is delicious in its own right, but not what we need for this recipe).
Vanilla: I like to use 1 teaspoon of vanilla bean powder or the scrapings from 1 vanilla bean for these cookies. If you want a vanilla product that's certified kosher for Passover, you could go with Gefen, which makes imitation vanilla extract and vanilla sugar.
Chocolate Chips: If you're looking for chocolate chips that are certified kosher for Passover, there are a ton of options. Here are a few: Glicks, California Gourmet, Equal Exchange (you can read about their certification here), Enjoy Life, and Oh! Nuts.
Don't Skip the Chill Time: In order to actually bake up as cookies (and not as flat little disks, or as a giant piece of cookie brittle), the dough needs to be well-chilled. A minimum of 12 hours is fine, but 24 hours is even better.
Cool Completely on the Trays Before Removing: To avoid the cookies sticking and to let them set, make sure to let them cool completely. After that, use a thin metal spatula to remove them from the baking tray.
No Leavening Agent: It's not a mistake in the recipe; we don't use a leavening agent in these cookies. Unlike natural leaving agents like yeast and sourdough starter, chemical leavening agents (such as baking powder and baking soda) are not considered chametz. I don't personally avoid chemical leavening agents per se if they're incorporated into a Passover friendly dish, but in the spirit of the holiday I wanted to keep these cookies completely free of all leaveners.
Storage: Store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. Or you can freeze them for up to 3 months and thaw to room temperature before serving.

Nutrition