Easy Passover Chocolate Chip Cookies

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Jen 0

"These are the best and easiest passover cookies. Almost like the real thing. Cookies may be stored at room temperature for up to 2 days or frozen."
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1 h servings 97 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place oven rack in the upper third of the oven.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Spray 2 cushioned or heavy-duty baking sheets with cooking spray.
  4. Beat shortening and sugar together in a large mixing bowl with an electric mixer on medium speed until creamy and smooth.
  5. Beat egg into shortening mixture until well mixed.
  6. Place matzo cake meal, orange juice, potato starch, and salt into bowl with shortening mixture; beat on low speed until batter is well combined. Stir chocolate chips into batter.
  7. Drop batter by rounded tablespoons about 2 inches apart onto prepared baking sheets.
  8. Bake cookies in the preheated oven until pale golden brown, 14 to 17 minutes.
  9. Cool cookies on baking sheet for 2 minutes. Transfer to rack to cool completely.


  • Cook's Note:
  • If not using cushioned baking sheets, double pan by placing 1 baking sheet on top of the other.



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