These delicious hazelnut and chocolate chip cookies bring together an always-winning combination of flavors. With a soft interior with a crisp bite, they're good enough to bake all year around and make a great Passover treat.
I bake a lot of cookies at Pesach. With the holiday, we're all home and needing all our meals and snacks to be kosher for Passover. Cookies have a tendency to keep everyone smiley, plus I like to serve an assortment of cookies and sweets after the many holiday meals. Even though they've likely served as nibbles already, it's fun to try different kinds for dessert. Between flourless chocolate things, including of the cookie variety, coconut macaroons, and these nutty, chocolatey bites, Passover cookies don't even have to try hard to be worthy of all-year-long cookie standards.
These particular cookies have amazing texture and rather than hide the nutty flavor of the flour, celebrate it.
Last year I bought a package of tapioca flour along with potato starch and ended up using it a lot, so I got one again this year. Also this year, I spotted this container of hazelnut flour and since I ran out of nut flours early last year, I tossed it in my cart. Here's what the kosher-for-Passover containers look like (the seal on the hazelnut flour isn't visible in the photo; it's on the back). If you don't have these, read on for substitutions that are more common in a Passover pantry.
If you're not able to find hazelnut flour, you can substitute almond flour for the hazelnut. The flavor will be different—almonds having a milder taste—but the cookies will be delicious and the texture will be the same.
You can substitute potato starch 1:1 for the tapioca in this recipe.
If you don't have mini chocolate chips, you could use regular-sized chips here as well.
Looking for more Passover recipes?
- See my Pesach / Passover Recipes for everyday Passover meal ideas.
- Recipes for seder night are filed under Seder Recipes.
- See here for more Passover Desserts.
Hazelnut Chocolate-Chip Cookies for Passover (parve)
- 2 cups hazelnut flour - 200 g - substitute: almond flour
- ¾ cup sugar
- 1 Tbsp tapioca flour/starch - substitute: potato starch
- ¼ tsp salt
- 2 egg whites
- ½ cup mini chocolate chips
- Preheat oven to 320°F / 160°C. Line a baking sheet with parchment paper.
- In a mixing bowll, combine the nut flour, sugar, tapioca, and salt. Stir to combine.
- Add the egg whites to the bowl and mix until the dry ingredients are thoroughly moistened. It will seem too dry and crumbly at first, but comes together nicely after a good mixing.
- Form the mixture into small balls about 1" / 2.5 cm in diameter. Place evenly spaced on the baking sheet. (The cookies won't expand much.)
- Bake until firmed and beginning to brown on the outside, 22-25 minutes.