Kosher Cinnamon Chocolate Chip Cookies

A plate of chocolate chip cookies

Jessica Goodman/Getty Images

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 36 servings
Nutritional Guidelines (per serving)
39 Calories
1g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36 servings
Amount per serving
Calories 39
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 12mg 4%
Sodium 44mg 2%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 2%
Protein 1g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Passover cinnamon chocolate chip cookies are a delicious adaptation of the traditional chocolate chip cookie recipe. The only change is the addition of cinnamon—the recipe is just too good to tinker with otherwise! If you like a crunchy cookie with an almost shortbread-like texture, this is a good recipe for your year-round repertoire.

Not familiar with Passover cake meal? Passover cake meal is an alternative to flour during the Jewish holiday Passover. An alternative is used because during Passover, the consumption of leavened products is prohibited. Therefore "Matzo" or Passover cake meal is used instead. Matzo meal is much more coarse than regular flour and provides a flat texture. Therefore, if you are not making these cookies for Passover, you could use regular flour. However, as aforementioned, this recipe is so good just how it is!

Make these during Passover or make up a few batches for family and friends! 


  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup oil
  • 1 cup Passover cake meal
  • 2 tablespoons potato starch
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup ground hazelnuts (or walnuts)

Steps to Make It

  1. In a large bowl, beat together the eggs and the sugar, until the mixture is thick and light yellow. Whisk in the oil.

  2. Add the cake meal, potato starch, and cinnamon, and mix until well-combined.

  3. Stir in the nuts, then the chocolate, mixing until both are evenly distributed. Cover the bowl and chill for at least an hour, or overnight. (Dough may also be made ahead and frozen, then defrosted in the refrigerator until it is soft enough to shape.)

  4. Preheat the oven to 400 F. Line two cookie sheets with parchment paper.

  5. Using clean hands, make walnut-sized balls of the chilled dough, and place about 1 1/2 inches apart on the cookie sheets. Flatten the balls with your palm or a spatula.

  6. Bake in the preheated oven for 10 minutes, or until the cookies begin to turn a light golden brown. Transfer to racks to cook. Enjoy!


  • Once the cookies are cool, place in a zip-close bag and let as much air out as you can. Zip shut and store at room temperature for up to 1 week.
  • These cookies can also be kept frozen in a freezer-safe zip-close bag for up to 2 months. When ready to consume, allow to thaw at room temperature for about 2 hours or until cookies return soft.