For so long, I have been in search of a gluten-free kosher for Passover chocolate chip cookie. And now, the search is over! I was watching my friend, Kim Kushner’s IG story, and I saw that she had posted a KFP chocolate chip cookie that her son claimed to be better than Levain’s (a famous bakery in NYC). I immediately wrote to her to ask for the recipe. She responded promptly, and now I can share it with you. And by the way, Kim’s son is right… these are better than Levain’s! These gluten-free chocolate chip cookies, are not only for Passover, but they are also forever!
Ingredients:
2 cups pecans
1 cup sugar (white, brown, or coconut)
1 egg
1 tablespoon water
a good pinch of kosher salt
1/2 cup mini chocolate chips
Directions:
- Preheat oven to 350°. In a food processor, fitted with a metal blade, grind the pecans (they should NOT be ground to flour consistency but should have a little texture to them). See the photo below.
- In a separate bowl, mix together the sugar, egg, water, and salt.
- Add the pecans and mix together; then add the chocolate chips onto a parchment-lined baking sheet, drop by rounded teaspoons leaving about an inch between each cookie as they will spread in the oven. Bake for 8-10 minutes. Remove and let cool on a rack. Yields about 12-15 cookies.
