This article first appeared on The Nosher.
I love it when people taste my pareve desserts and say, “Wow—this is pareve!?”
It’s the same rule with Passover dishes and desserts. Which is why I am on a never-ending search for the perfect Passover desserts that are good enough to eat all year and just happen to also be Passover-friendly.
In one of my searches I came across this recipe for Flourless Peanut Butter Cookies which I realized could easily be made Passover-friendly just by swapping out the peanut butter for almond butter. I adjusted a few ingredients and the result is a super tasty, chewy cookie that is good enough to enjoy all year. Your guests are sure to ask incredulously, “Are you sure these are kosher for Passover?” Truly the ultimate compliment.
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup almond butter
- 1 egg
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
- thick sea salt (optional)
Instructions
- Preheat oven to 350 degrees.
- Mix together almond butter, egg, brown sugar and vanilla.
- Fold in chocolate chips and walnuts.
- Spoon out tablespoon-sized mounds onto ungreased cookie sheet. Sprinkle with pinch of thick sea salt on top if desired.
- Bake for 11 minutes, and then allow to cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.
Dara Bunjon talks sustainable farming, chocolate, and more with farmer, chef, educator and chocolatier Mark Mills of Chocolates and Tomatoes Farm in Middletown.
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.