10 Servings
1 Hour
Allergens
These non-gebrokts cookies are easy to make and easy to enjoy on Passover.
Yields 40 cookies
Cream sugar, eggs and margarine until light and fluffy. Add the ground nuts and potato starch, mix until well combined.
Stir in chocolate chips and optional chopped nuts by hand. Freeze the batter for 30 minutes to one hour.
Preheat oven to 350 degrees Fahrenheit. Drop batter by rounded teaspoonfuls onto your cookie sheet and bake for 10–12 minutes or until lightly browned.
Store in an airtight container.
Tips:
Pour one cup cottonseed oil into a measuring cup and freeze until solid. Use directly from the freezer.
I’m really disappointed. I just made these. They came out flat like pancakes. I only read the other comments after I made the recipe. I put it in the fridge too. It didn’t help
Update- I put it in the fridge for HOURS- and it came out good. this step should really be put in the recipe above. Ty
Yeah all melts down into a flat thing thinner than a penny. Smells like an omelette too
Hi. I’m sorry to hear you did not have good results. We suggest letting the batter rest in the fridge for an hour to thicken.
Spread everywhere. Sadly unusable in this state
Same here. What a waste of time and money
Hi. Sorry to hear you did not have good results. We’ve been making this recipe for years and its a family favorite. Did you use margarine or frozen oil? was it cold? We also suggest letting the batter rest in the fridge to thicken up
I didn’t make them yet but they look great