Passover Cookies
About This Recipe
“These were the most amazing cookies I have every tasted. They are “very” crispy. I will make this year-round, not just for Passover.”
Ingredients
Directions
Reviews
“This dough is really crumbly and thus not conducive to stress cooking, but it’s great alternative to macaroons.”
“Great Passover cookie recipe!I replaced the nuts with 1/2 cupmixed fruit and 1/2 cup chocolate chips as my son does not like nuts in baked goods.I baked for only 12 minutes as we don’t like too crispy cookies.The taste and texture were excellent.Nice crunch on the outside, softer on the inside, especially right out of the oven.No problems scooping batter.I used generous tablespoons and got 50 good sized cookies.Thanks for sharing this recipe.It’s going into the Passover file and will use it again next year.A winner!!”
“Wow!Very unusual texture – like nothing I’ve ever had before.These were so good that I’d try them without the chocolate chips!”
“I was really surprised.My picky husband and I loved these cookies.My hubby does not eat raisins or walnuts so I did 11/2 bittersweet chocolate and 1 1/2 dried cherries (Thanks 364186). I then cut the recipe in half and added walnuts to my half.His were flatter like regular chocolate chips but mine were just like the photo.Thank You for the wonderful treat we will have them again during the year.”
“These cookies were really great, and well-received.Exactly what I was looking for to bring to the seder.Three different people asked me for the recipe!I substituted dried cherries for the raisins, which added a pleasing tartness to the bittersweet chocolate chips.One thing:I used *heaping* tablespoons to drop the batter, and this recipe easily yielded 36 cookies.”
“These cookies were so crunchy and a great alternative to the store-bought passover cookies which are a fortune and not nearly as good as this recipe! I left out the raisins and put in more walnuts and chocolate chips to compensate. I’m not a big fan of raisins in cookies unless they are oatmeal!”
“Thanks for the delicious cookies. These taste really good like store bought Pesach ones.DH wasn’t impressed, but I was.Forming the doughs took time though, had to use my hand in molding them squeezing them real hard for them to stick. Made 40 cookies.”
“Excellent Pesach cookies.Iused 2.5 cups regular matza meal with a half cup coconut.Baked for 20 minutes.Made 40 cookies.My 16 year old son says you can’t tell they are Pesach cookies.”
“Five stars as Passover good goes – but still not the “real” thing!I’ll def pull this out next year, but will stick to my original choc chip cookies throughout the year.I used semi-sweet chips and increased the eggs to 3…might even consider 4 for next year.I used a scoop and sometimes had to squeeze the cookies together.I found that rounded drops worked MUCH better than flattened ones.Thanks for sharing!”
“Thank you so much for the recipe! I could not find matzah meal, so I bought matzah crackers and crumbled them. It was tough figuring out the number of crackers, so I just kept adding them until the mixture was able to form mounds. These cookies got the BEST reviews at Passover!!! I was pleasantly surprised and would make them really anytime of year. Thanks again!”
“After mixing all of the ingredients I found it to be a little too crumbly to scoop. So I poured it into a pan and pressed it into bar cookies!The kids loved them! I did omit the raisins and nuts and add an extra cup of chocolate chips at the kids’ request (don’t know if that’s what changed the texture???). I will make another batch tonight according to the recipe to bring to the in-laws for Passover! Thanks for a SUPER EASY recipe!”
“These are really good cookies.Crunchy but chewy inside, everyone loved them.I didn’t have matza farfel, so I crushed about 3-4 matzas and used those instead. I was worried that the batter was a little crumbly, but the cookies came out great.Recipe yielded about four dozen cookies.”