Recipe by Brynie Greisman

Pesach Chocolate Fudge Cookies

add or remove this to/from your favorites
Parve Parve
Easy Easy
36 Servings


- Tree nuts - Egg

There’s a mystery ingredient in these cookies that adds phenomenal texture and makes them super palatable. This is actually adapted from a brownie that’s wildly popular on my GF menu. I thought, Why not modify it to create a cookie for Pesach?

I love that there’s no potato starch in them, and they’re definitely on the healthful side. So go ahead and indulge! I like them straight from the freezer with a hot cup of coffee or tea.

Yields 3 dozen cookies


Pesach Chocolate Fudge Cookies

  • 3/4 cup sweet potato puree (approximately1 medium sweet potato, peeled,cooked, drained, and mashed)

  • 3/4 cup Gefen Almond Butter

  • 2 eggs

  • 3/4 cup (6 tablespoons) Gefen Cocoa Powder

  • 1 and 1/2 teaspoons vanilla extract or vanilla sugar

  • 1/4 cup honey

  • 4 tablespoons light brown sugar, divided (white sugar can be subbed)

  • full 1/4 teaspoon salt

  • 3/4 teaspoon baking soda

  • 3/8 cup (6 tablespoons) chopped pecans

  • 3/8 cup (6 tablespoons) good-qualitychocolate, grated, or mini chocolate chips

  • 1 cup Gefen Almond Flour

Wine Pairing

Cognac Deau Napoleon


Prepare the Chocolate Fudge Cookies


Combine the sweet potato puree, almond butter, and eggs in the mixer. Add cocoa, vanilla, honey, two tablespoons light brown sugar, salt, and baking soda. Beat together well. Fold in nuts and chocolate. Mixture will be thick.


Place the batter in the freezer for a few hours until more solidified and easier to work with.


When ready to bake, preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).


Prepare a bowl with water (the batter is sticky), a plate with almond flour mixed with the remaining two tablespoons of sugar, and two to three baking sheets lined with Gefen Parchment Paper. Working quickly, wet hands and form a small ball using a rounded tablespoon of batter. Carefully roll in the almond flour mixture and place on the baking sheet, spaced apart. (These cookies spread while baking.)


When the cookies are all rolled, place the baking sheets in the oven and bake for 15–18 minutes (depending on whether you want a softer or a harder cookie). Remove from oven and cool.


These cookies will harden slightly as they cool, but they’ll still be fudgy in texture. For best results, store in the freezer. They taste best frozen!


Depending on how long the batter is in the freezer and how hard it gets, you might want to leave it at room temperature for a very short time, until you can work with it easily.


Food and Prop Styling: Shiri Feldman and Chef Suzie Gornish. Photography: Felicia Perretti.

Pesach Chocolate Fudge Cookies

Please log in to rate


Notify of
Inline Feedbacks
View all comments