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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 11.4 g
  • Cholesterol: 66.9 mg
  • Sodium: 193.8 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Dairy chocolate chip Passover cookies calories by ingredient
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Dairy chocolate chip Passover cookies

Submitted by: ANTIQUE21

Introduction

Here is a simple way to modify your chocolate chips cookies for Passover. If you are Sephardim you can use corn starch instead of potato flour and soy milk. If you are Ashkenazim then use milk instead of soy milk and potato starch instead of corn starch. Here is a simple way to modify your chocolate chips cookies for Passover. If you are Sephardim you can use corn starch instead of potato flour and soy milk. If you are Ashkenazim then use milk instead of soy milk and potato starch instead of corn starch.
Number of Servings: 12

Ingredients

    Wet ingredients
    1 cup brown sugar
    1 stick butter
    3 eggs
    1/3 cup soy milk (or skim milk)

    Dry ingredients
    1 1/4 cups matzo cake meal
    1/4 cup corn or potato starch
    1/8 tsp salt
    1/2 cup semi sweet chocolate chips
    1 teaspoon of baking soda
    1 teaspoon of aluminum-free baking powder
    2 teaspoon of cinnamon
    1 teaspoon of instant coffee
    1/2 cup of baking cocoa
    1 pinch of ginger powder

Tips

Cookies can be stored in freezer up to 2 months if wrapped in parchment paper and plastic bags to make sure they are not exposed to oxygen.


Directions

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

1) In a bowl cream together first brown sugar and butter.

2) Add the 3 eggs

3) In a separate bowl put together the dry ingredients: matzo cake meal, starch, salt, semi sweet chocolate chips, baking soda, aluminum-free baking powder, cinnamon, instant coffee, baking cocoa and ginger powder.

4) Slowly incorporate dry mixture with the wet ingredients. Add the soy milk to help you blend everything well.

5) Drop cookies by the spoonful or ice-cream scooper.

6) Check after 15-20 minutes. If lightly browned, remove from oven and let cool. Enjoy!

Serving Size: Makes 12 big cookies or 24 smaller cookies






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