This Easy Passover Chocolate Chip Cookies Recipe is just as chewy and delicious as the cookies that you make during the rest of the year. The difference is that these cookies use almond flour instead of matzo cake meal meaning that they are naturally gluten free and kosher for Passover.
Great for a quick chocolate fix or as part of a larger planned dessert menu. This recipe is also pareve and dairy free, do you can have it with any meal!
We love this recipe because it is...
- Quick to prepare - It is an understatement to say that Passover is a busy time. It's nice to have a cookie recipe that is ready in under 30 minutes.
- Easy to make - Pesach baking recipes can be tricky to get right since we don't use the regular ingredients we are used to. This recipe is super simple and takes 3 easy steps.
- Super tasty - Fortunately, almond flour provides a delicious alternative to whole wheat flour. These really are the best Passover chocolate chip cookies. They come out moist and chewy every time.
- Is not messy - this recipe does not need you to separate out eggs or use an electric mixer. Both of those can result in big kitchen messes.
How to make Easy Passover Chocolate Chip Cookies Recipe step by step
Step 1 - Mix the ingredients
Mix the ½ cup brown sugar, baking soda, salt, oil, vanilla extract, almond flour and ½ cup chocolate chips together in a mixing bowl by hand. Then, beat the egg and mix in until incorporated. (No need to separate out the egg).
Step 2 - Scoop and flatten
Place scoops of batter that are 1-2 tablespoon each on a baking sheet lined with parchment paper. Use the back of a large spoon or the heel of your palm to gently press down and flatten the cookies.
Step 3 - Bake and Cool
Bake 10-12 minutes at 350ºF. You will know they are done when the edges start to brown. Do not over bake! Let cool on a rack for 20 minutes.
Yes! These cookies are delicious when made with 2 tablespoon room temperature butter instead of oil. If using butter cream butter and sugar together first then add remaining ingredients. Keep in mind that this recipe is non-dairy and pareve as written; if you use butter the recipe will be dairy.
Absolutely. Make these cookies keto friendly by replacing the brown sugar for dry sweeter such as erythritol or xylitol. I have not tried making them with liquid sweetener such as honey.
These cookies do not contain any matzo meal. This recipe uses almond meal and is therefore gluten-free.
Fortunately we live in an age where we have plenty of kosher brands of chocolate chips. This list can change from year to year and can also depend on your local Rabbi but we like to rely on the Chicago Rabbinical Council Passover list.
You can and you should. Passover Cookies are some of The Best Passover Dessert Recipes! The trick is to find the right Passover cookie recipe. We love this recipe for Chocolate Chip Passover Cookies but you should also try our Passover Shortbread Cookies Recipe.
Yes but be but you should use one that is specifically marked as kosher for Passover.
- You can store these Passover cookies on the counter in an air tight plastic bag or container for up to 10 days.
- Passover is busy. Make a few batches and freeze in an airtight container or bag for up to 6 months.
More Passover recipes like this one
Easy Passover Chocolate Chip Cookies Recipe
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoon oil
- 1 teaspoon vanilla extract
- 1 egg lightly beaten
- 2 cups almond flour
- ½ cup chocolate chips
- Mix all ingredients together in a mixing bowl by hand.
- Scoop cookie batter onto a baking pan lined with parchment paper. The scoops should be 1-2 tablespoon each.
- Flatten the cookie batter with the back of a large spoon or the palm of your hand.
- Bake at 350ºF for 10-12 minutes. Do not overcook. Cookies may not turn brown.