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On my list to make this year for the Pesach season was a chocolate hazelnut Nutella-type of cookie. But my kids don’t like chocolate cookies or cakes so they wouldn’t have eaten them. And someone needs to taste and approve, right? If you still want chocolate Nutella chewy cookies and are willing bring your own kids over to taste, maybe I’ll work on it. Vanilla and cinnamon go over much better in my house. My goal with this cookie was to have something super simple that doesn’t contain potato starch and feels a little healthier. If your banana is very ripe you can even use less sugar. No, there is no oil; that is not a mistake! They are still fluffy and soft. Have them for breakfast, or warm them up for dessert and serve with ice cream. Yields 15 cookies.
1 cup Gefen Almond Flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon Gefen Cinnamon
1 ripe banana, mashed
1 egg
1 teaspoon Gefen Vanilla Extract (or substitute some sugar with vanilla sugar)
1/4 cup sugar
1/2 teaspoon Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Prepare coating: Mix together cinnamon and sugar and set aside.
In a bowl, combine first four dry ingredients. Add banana, egg, and vanilla and mix to combine.
Using a cookie scoop, scoop balls of dough and drop them into the cinnamon-sugar mixture (the dough is very soft, so they may need to be reshaped after rolling in coating). Place balls on prepared baking sheet and press down. Cookies will spread a bit, but not so much, so if you want them flat and even you have to press now.
Bake for about 12 minutes, until cookies are brown at the edges.
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We don’t use baking powder on pesach, will it be good without?
I’d suggest that you substitute 1/2 a cup of buttermilk and 1/4 teaspoon of baking soda (if you use baking soda on Pesach) for 1 teaspoon (5 grams) of baking powder. Decrease the other liquids in your recipe to maintain the desired consistency.