Heat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
In a large mixer bowl, combine oil, brown sugar, sugar, eggs, and egg yolk. Beat on medium speed until smooth and creamy, about three minutes.
Scrape down the sides. Beat for one additional minute.
Add vanilla extract and vanilla pudding mix; beat for one additional minute.
In a bowl, combine almond flour, baking soda, and salt. Gradually add to mixer bowl; beat on medium speed until fully incorporated, about 30 seconds; scrape down the sides.
Add chocolate chips; beat for an additional 30 seconds.
Using a medium cookie scoop, scoop dough; form into balls and arrange on prepared baking sheets. Lightly flatten tops.
Bake for 10 minutes, until edges are set and centers still look soft. Allow to cool slightly on the pan before transferring to a rack to cool completely.
Directions
Acknowledgement
Notes:
Freeze baked and fully cooled cookies in an airtight container for up to 2–3 months; thaw at room temperature.
This recipe image was generated using AI.
Description:
Reproduced from Pesach Secrets from Batya’s Kitchen with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Purchase on Amazon.
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