Store-bought Passover desserts are the worst. Not only are they ridiculously expensive, they aren’t even very good. But you can make your own delicious cookies! So don’t buy Passover desserts anymore 🙂
These cookies spread a lot while baking so make sure to space them out. They are also a bit fragile so be careful when moving them, and store them in an air-tight container rather than a ziploc bag.
Passover Cinnamon Chocolate Chunk Cookies
1/2 cup (1 stick) margarine, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 cup almond meal
1 1/3 cups potato starch
1 cup chopped chocolate or chocolate chips
- Preheat the oven to 375 degrees and grease 4 baking sheets. If you use parchment paper, spray with cooking spray because these cookies will stick.
- Cream together margarine and sugar. Add eggs one at a time, allowing each egg to be incorporated before adding the next. Stir in vanilla, salt, almond meal, and potato starch until all ingredients are incorporated. Stir in chocolate. Dough will be stiff.
- Drop teaspoons of dough (1 tsp for a medium cookie, 2 tsp for a large cookie) at least 2 inches apart (6 per cookie sheet). Bake at 375 for 12 minutes. If using parchment paper, remove entire sheet to a cooking rack and wait until cookies are completely cool before peeling off the parchment paper. If using greased cookie sheets, allow cookies to cool for 5 minutes before removing to a cooling rack with a large spatula.