When a customer asked me if I sold Gluten Free chocolate chip cookies, I told her I’d develop a recipe for her. These became wildly popular, and I have to remind my guests and family time and time again to make a Shehakol and not a Mezonos on them — they taste that good! No mixer required either. You don’t need any other cookie this Pesach! Try the classic version and the marble one too. Both are amazing.

Yield: approximately 48 cookies

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Directions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking tray with Gefen Parchment Paper.

In a medium-sized bowl, mix together all ingredients.

Using a very small cookie scoop, form mixture into small cookies, each containing about one and a half tablespoons of dough, and place on the prepared baking tray.

Bake for 11 minutes. (For a softer cookie, bake 10 minutes; an even crispier cookie, bake 12 minutes.) Cool. Store in freezer. They actually taste better straight from the freezer.

Variations:

I usually use about 1/2 cup of nuts (chopped walnuts and pecans) and 1/2 cup of chocolate chips. I’ll often swap out some of the above and add in a handful of craisins. I love the chewiness they add. During the year I’ll use part hempseed instead of the nuts. Personalize the cookie to your liking.

Often, I use coconut sugar in place of the light brown sugar. If you prefer using honey instead, the cookies will be softer and need less time for baking. Check after eight minutes.

For marble cookies: divide the dough in half before adding the nuts and chips. To one half add one tablespoon cocoa and mix well to form a dark dough. To the remaining dough add 1/2 cup combined chopped pecans and chocolate chips. Scoop a little of each dough together to form marbleized cookies. Yield will be slightly less.