Growing up, I hated Passover. No bread. No cereal. No crackers. No pasta. Just cardboard (aka matzah), inedible Passover-fied treats, gefilte fish and brisket. Ew. I’m still not a huge fan of this Jewish holiday (sitting at a table for hours reading an ancient story, singing songs and reciting prayers nibbling on bitter food isn’t my idea of fun) but the unleavened part isn’t an issue anymore.
On Passover you cannot eat anything that is leavened. The Jews left Egypt in a haste. The bread couldn’t rise. Thus, matzah. So we eat it and nothing else. I’m kidding, we eat other stuff but let’s just go with it. I am not a particularly religious person but spending time with my family, watching Charlton Heston and baking treats is my idea of fun.
The past two nights, we have had the traditional Passover Seders (dinner + other stuff) at our house. It has been nice catching up with family, friends and spending time with my grandparents, who are in town from Montreal.
The most important part of Passover is watching The Ten Commandments. Rabbis would disagree with me but that’s why I’m not a Rabbi. Yes, I have it on DVD. I cannot tell you how many times I have seen this incredible film. It’s a little scary considering it is like five hours long. When I was little, I used to dress-up like the Egyptian Queen, Nefertiti. I bought fabric from the fabric store and pretended they were gorgeous gowns. I am still obsessed with her (I think she is gorgeous and her clothes are incredible) but I have (mostly) stopped playing dress-up. Now, I bake.
Baking kinda terrifies me and my success rate isn’t great. I feel like every baked good recipe I post I make a disclaimer how I am not good at baking, which may explain why I only have like four baked goods and like two of those are adaptations from another recipe. Okay enough of these disclaimers but it’s not my thing. Except these cookies. These are my thing. Sorry that I’m tooting my own horn.
Mom put me in charge of making the desserts for our Passover festivities, which I knew I could handle. Gluten free? Grain free? Done. Move over matzah meal (blech) and cake meal (ew) and hello almond flour, coconut and everything is better with chocolate chips.
I experimented making these last week for Mom to taste-test. Mom verdict: “They actually taste like cookie brittle!” Cookie brittle = flour, butter, sugar, chocolate chips. (Remember from my dad’s WIAW?) Then dad tried them after eating store-bought-Passover-desserts (not sure why they were purchased) and claimed they were the best of the dessert bunch. Yeah, they’re good.
I brought leftovers to CrossFit and everyone loved them too – so clearly these cookies are not just for Passover. They are perfect for a grain/gluten-free lifestyle or if you just like eating good food. Substitute maple syrup for the honey and they are vegan to boot. Throw them on a pastel plate… boom… Easter!
Coconut Chocolate Chip Cookies
Ingredients (Makes 15 cookies)
- 1 cup almond flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup coconut oil, melted
- 2 tbsp. honey (vegan option: maple syrup)
- 1 tsp. vanilla
- 1/4 cup mini dark chocolate chips
- 1/4 cup unsweetened coconut flakes
1. Preheat oven to 350 degrees F and line a baking sheet with a silpat (or parchment paper) and set aside.
2. In a medium bowl, combine almond flour, baking soda and salt. Set aside.
3. In a separate bowl, combine coconut oil, honey and vanilla.
4. Add the coconut oil mixture to the almond flour mixture and stir to combine.
5. Add chocolate chips and coconut flakes to the batter and combine.
6. Use a tablespoon to drop 15 cookies onto the baking sheet – use another spoon to ‘tap’ out batter from the tablespoon.
7. Bake for 10 minutes.
8. Transfer to wire rack to cool and enjoy!
Questions of the day…
Are you celebrating Passover?
What do you make for the holidays?
Have you seen the Ten Commandments?!
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