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Parve
Easy
20 Servings
Allergens 
30 m
Diets
One Erev Pesach, my youngest daughter Shiffy made these, and we couldn’t believe how good they were. It’s one of those recipes that went viral — and I have no idea where it originated. Thanks to whoever created it! I had to include two chocolate chip cookies in this book; each brings something different, and this warm and chewy version is pure comfort. Yield: about 4 dozen cookies
1 cup oil, such as Gefen Walnut Oil
3/4 cup light brown sugar
1/4 cup sugar
2 eggs plus 1 egg yolk
1 teaspoon pure vanilla extract
1 (2.8-ounce) packet instant vanilla pudding mix (I use Osem)
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 cups Gefen Almond Flour
1 cup Haddar Chocolate Chips
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.
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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