Almond butter chocolate chip cookies

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almond butter cookies
(Shannon Sarna)

By Shannon Sarna

I love it when people taste my pareve desserts and say, “Wow — this is pareve!?”


It’s the same rule with Passover dishes and desserts. Which is why I am on a never-ending search for the perfect Passover desserts that are good enough to eat all year and just happen to also be Passover-friendly. And with Passover just a month away, it’s not too early to start planning.

In one of my searches I came across this recipe for Flourless Peanut Butter Cookies that I realized could easily be made Passover-friendly just by swapping out the peanut butter for almond butter. I adjusted a few ingredients and the result is a super tasty, chewy cookie that is good enough to enjoy all year. Your guests are sure to ask incredulously, “Are you sure these are kosher for Passover?” Truly the ultimate compliment.

1 cup almond butter

1 egg

1 cup packed brown sugar

1 tsp vanilla

1 cup chocolate chips

½ cup chopped walnuts

thick sea salt (optional)

Preheat oven to 350 F.

Mix together almond butter, egg, brown sugar and vanilla.

Fold in chocolate chips and walnuts.

Spoon out tablespoon-sized mounds onto ungreased cookie sheet. Sprinkle with pinch of thick sea salt on top if desired.

Bake for 11 minutes, and then allow to cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.

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