These hazelnut chocolate chip cookies may be one of our absolute favorite Passover treats. In fact, as strange as it sounds, we like them even more than the regular year-round chocolate chip cookies.
The flavor of these cookies is exceptional, especially when made with a light, fruity extra virgin olive oil, but if you prefer, you can use a neutral oil, such as grapeseed, instead.
Kosher Status: Pareve
- 2 eggs
- 3/4 cup sugar
- 1/2 cup olive oil (if you prefer, you can use a neutral oil such as grapeseed)
- 1 cup Passover cake meal
- 2 tablespoons potato starch
- 1/2 cup hazelnuts (ground, or hazelnut flour)
- 1 3- to 4-ounce bittersweet or semisweet chocolate bar (chopped), or 1/2 cup pareve chocolate chips
- In a large bowl, whisk the eggs and sugar together. Stir in the oil, cake meal and potato starch and mix until well-combined.
- Add the ground hazelnuts, and stir until they're thoroughly mixed into the dough. Fold in the chocolate, mixing until the pieces are evenly distributed.
- Cover the bowl and chill for at least an hour, or overnight.
- Preheat the oven to 400 F. Line two cookie sheets with parchment paper.
- Using clean, oiled hands, take walnut-sized balls of the chilled dough, and roll it into balls between your palms. Place the dough about 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls with your palm or a spatula to about 1/4-inch thick.
- Bake the cookies in the preheated oven for 10 minutes, or until they begin to turn a light golden brown. Transfer the cookies to racks to cool. Once totally cool, the cookies can be stored in an airtight container at room temperature for 2 weeks, or well-wrapped in the freezer for up to 3 months. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|