Passover Chocolate Chip Cookies

The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey

I’ve been wanting to blog about the Mothers Circle Cookbook for a few months now. The Mothers Circle is a wonderful organization dedicated to helping intermarried families learn, celebrate, and integrate Jewish traditions into their family lives. I am a Women’s Advisory Board member of the Jewish Outreach Institute, the organization that created the Mothers Circle program. It’s a terrific resource for interfaith families who are raising Jewish children.

Recently, the Mothers Circle published a short cookbook called (not surprisingly!) The Mothers Circle Cookbook.

Last week, I decided to try a recipe from the cookbook – Passover Chocolate Chip Cookies. It was submitted to the book by Mothers Circle member Kathy Kersul-Wiener. Of the recipe, she writes:

After several years of suffering through store-bought Passover “treats,” I decided that I’d better learn to make them myself. I think the secret to this recipe is that the chocolate chips overwhelm the matzo.

I have to say, these cookies are really tasty! With all of that butter and chocolate, how could they not be?? I did find the chocolate to be a bit heavy-handed; the original recipe calls for 3 cups of chocolate chips, which made the cookies too sweet for my taste. I have adapted the recipe by reducing the amount of chocolate chips to 2 cups, which is more than enough chocolate for this Shiksa. If you’re a big fan of chocolate and sweet, you may want to try 3 cups like the original recipe suggests. Either way, this recipe is a keeper!

For those of you wondering what matzo cake meal is, it’s simply matzo that has been ground very fine into a powdery texture. It is generally used for baking Passover treats. Most grocers who have a kosher section carry it during Passover.

If you’d like to check out the Mother’s Circle Cookbook yourself, log on to their website:

Note: According to a blog reader, this recipe originally appeared in Marcy Goldman’s book A Treasury of Jewish Holiday Baking. This was not cited in the Mother’s Circle Cookbook, so I was unaware of the connection. I have not had a chance to check out Marcy Goldman’s book, but if this recipe is any indication, I’ll bet it’s worth a read!  :)

Amended Note: Another reader said that this is NOT a recipe from A Treasury of Jewish Holiday Baking. Go figure!

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The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey

Passover Chocolate Chip Cookies


  • 2 sticks (1 cup) unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tbsp honey
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/2 cups matzo cake meal
  • 1/4 cup matzo meal
  • 2 cups chocolate chips (original recipe calls for 3 cups)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: About 24 cookies
Kosher Key: Dairy
  • Preheat oven to 350 degrees F. Cream the butter with brown sugar, honey, vanilla and salt. Add eggs and mix well.
  • Mix in cake meal and matzo meal.
  • Stir in the chocolate chips.
  • Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down to flatten, if desired.
  • Bake 12-15 minutes until slightly golden. These are great when slightly warmed, dipped in a cold, frothy glass of milk. Yum!
  • The Best Passover Chocolate Chip Cookies Ever! Recipe via Tori Avey
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Category: Dairy, Desserts, In the Kitchen, Nut Free, Passover - Ashkenazi, Passover - Sephardic, Passover - Vegetarian Ashkenazi, Passover - Vegetarian Sephardic, Recipes, Slide Show, Tomato Free, Vegetarian

Comments (123)Post a Comment

  1. Carol Esther says:

    AWESOME! I’m printing it out as I write this. Now, if you wanted to make these and not use matzo meal, outside of Passover, what kind of flour would you substitute, and how much, please? I can’t wait to make these. All the Kosher food is on sale at all of the supermarkets now, so a great time to stock up!

  2. oh wow – they’re basically giant meltaways with chocolate chips. Sounds amazing!

  3. Cheryl says:

    Incidentally, it’s B’tayavohn. the B means in and is pronounced bih (short i). Hate to be picky, but I am and I can’t help it. The cookies look great and I will try them for Pesach.

    • Abby says:

      Cheryl, what doesn’t that mean??? are they not ok for this time of year??? (wondering because i’m new at living out torah not because i’m questioning in a negative way… )

    • Tori Avey says:

      Abby, Cheryl was referring to my transliteration of the Hebrew language; her comment has nothing to do with the recipe. The cookies are definitely kosher for Passover.

  4. Yvette says:

    Dear Shiksa,
    These look absolutely amazing and I can’t wait to try to make them! Thanks for your wonderful recipes.
    Don’t let this ‘picky’ person let you feel inadequate in your Hebrew – your version of ‘healthy appetite’ is actually much more correct. The direct phonetic transcription of the Hebrew is be׳tei׳avon – there is no ‘i’ sound. The Hebrew (with the vowels to prove it) is בְּתֵאָבוֹן Chag Sameach!!

  5. Cheylenna says:

    Yum! Tori, thank you for passing on that recipe. I will definitely be trying this soon.

    Chag Sameach!

  6. Jackie Grossman says:

    Just baked the cookies. I think they’ll be gone before Passover. Leave it to a “shiksa” to find a cookie recipe that doesn’t taste like matzah!

  7. Joan says:

    Can these be made in advance and frozen until Passover? Just trying to plan ahead!

  8. Erika Davis says:

    Mmmmm my first Passover’s looking up! :)

  9. christine says:


    I thought that you would enjoy these recipes. I love your blog

    link to


  10. Yvette says:

    OMG Tori – I just had to write again.
    I’ve just made these cookies – with 2 five year old boys, so it’s a great, easy holiday activity – and they are the BEST Pesach cookies I have ever tasted! I am going to share it on FB so be prepared for your Aussie readership to get a huge boost!

  11. Dani says:

    Thanks for the great recipe! It was quick, easy and delicious. I love to make new recipes for the holidays. They are now packed away in the freezer. This will be a great Pesach treat in my kids lunches next week. When other children will be enjoying donuts for birthday celebration, my children will also be able to enjoy a special treat. Thanks!

    • Tori Avey says:

      So glad you’re all enjoying this recipe! Yvette, thanks for the Australian shout-out, and the vote of confidence on the Hebrew transliteration. People all seem to have their own opinions about this one. I just spell it the way my family says it. :)

      Carol, I haven’t tried these subbing with regular flour but I assume it would probably work fine with an equal amount. If you try it let me know how it goes!

      For Joan (and others who are interested in freezing the cookies) these should freeze fine– just make sure they cool completely before freezing them. Wrap them tightly in several layers of plastic wrap (keep a layer of wrap between cookies so they don’t freeze together) and put them in a Tupperware, then stick them in the freezer. These cookies taste great warm, so after thawing at room temp you might want to warm them up a bit in the oven before serving (2-3 minutes at 350 degrees). Yum yum! :)

  12. R. Gosdin says:

    I made these today to prepare for the holiday next week. Dough was ever, ever so delightful. However, I got a slightly bitter note in the aftertaste of the cookie itlself. Can’t quite figure it out- is this the matzo? I did add ground pecans b/c we normally add nuts to our chocolate chip cookies. I used semisweet. Enlighten me with your food science knowledge, shiksa, for I am a shiksa too!

    • Tori Avey says:

      Hi R– It may be the matzo. While I don’t recognize a “bitter” taste in these cookies, there is a slight taste of matzo (as with most Passover treats made with matzo). If you’re not accustomed to baking with matzo, that may be what you’re tasting. The only other thing I can think it would be is the pecans– were they fresh? Nuts can turn bad/stale in a relatively short amount of time under the right conditions. Next time, try using the three cups of chocolate instead of two (to overwhelm the matzo flavor), and use chunks of fresh pecans rather than ground. Those modifications may help.. Let me know if you’re able to try it again, and how it turns out for you! :)

  13. Carol Esther says:

    Okay so I just made the cookies and they turned out AWESOME! First time baking with matzoh. I’m very happy with my cookies! Thank you for sharing the recipe, Tori.

    As I was baking the cookies, I was wishing so much that I had a “Shiksa in the Kitchen” apron to wear….. with the green, beige and red logo you feature on this blog….. just an idea, but I think it’s a good one!

  14. R. Gosdin says:

    Yes- I think you are right about the pecans- I ground them b/c I had my spice grinder out to do the matzo meal. Can’t seem to find cake matzo meal here. I also might fool around with the chocolate (milk chocolate? white chocolate maybe) b/c these cookies are so pretty. Despite the “bitter” taste, I still ate 5! Congrats on a great recipe.

  15. candi says:

    This is my 1st sedar meal. I want to make these cookies but can’t find matzo flour….can I grind matazo meal? does your site have other recipies?

  16. Bubbe says:

    Oh heaven – I made those Pesach chocolate chip cookies tonight – they are wonderful. Because they’re dairy – maybe that’s why they’re much better than the pareve cookies we always have had. With lots of butter and chocolate chips (I selected milk chocolate – it is dairy!) I can feel my arteries clogging.

    • Tori Avey says:

      Yay Bubbe! So glad you enjoyed them. You’re right, in general dairy chocolate is much tastier than the pareve chocolate– though in certain desserts the pareve chocolate tastes fine (like my Chocolate Crackle Cake). It just depends on the recipe, I guess. These are definitely better as dairy cookies. Anyway, glad these brightened up your Passover! :)

      Carol, happy you liked them too! They were a big hit in my house as well. :)

  17. Carol Esther says:

    LOL Bubbe! I guess I clogged my arteries too. I can’t stop eating these cookies!!! I LOVE THEM! Thank you, Tori!

  18. rorkesdrift says:

    Just wanted to give credit where it is due. That recipe was originally printed in Marcy Goldman’s book Treasury of Jewish Holiday Baking. The book contains a number of great recipes for all the holidays.

    • Tori Avey says:

      Thanks rorkesdrift, this credit was not cited in the Mother’s Circle Cookbook so I was unaware of the connection. Good to know! I have updated the blog to reflect this information.

  19. orsi says:

    Everyone loves it! I used less sugar, half the butter and added 0.5 cup apple sauce, and only 1cup of chocolate chips ,baked on 325F a little more than 15 minutes. It was soft, and tasty.

  20. chuchi says:

    made the cookies tonite only made them parve and they were fabulous!!!!

    thanx so much

  21. Karin says:

    These chocolate chip cookies were a huge success! As an extra note, the Passover apple pecan pie was the best, most successful pie I’ve ever made! Everyone ate a slice and then we sat around picking at the apples and pecans in the pie dish! Awesome!!!!

  22. Carol Esther says:

    Okay, my Dad said these were THE BEST CHOCOLATE CHIP COOKIES EVER!!! And that’s a high compliment coming from my Dad.

  23. tidesong says:

    These were absolutely delicious. I might even like them more than “normal” chocolate chip cookies! The matzah gave them a nice bit of a nutty flavor to them. I’ll definitely make them again, and maybe not even just for Passover!

  24. Karin says:

    These chocolate chip cookies were the favorites of all who had them. The 24 cookies lasted less than 24 minutes! My husband even asked if i’d make them when it wasn’t passover! A real hit! Thanks Tori

  25. Meg says:

    Thank you! I’m done suffering too! Always need another treat up my sleeve for Passover. :)

  26. Dana says:

    Very interested to know if you have a gluten-free version.

  27. Christi Young says:

    I am not Jewish, but have studied extensively and most especially regarding Pesach. I have seen chocolate chips which have been labelled as kosher for Passover. What is that about and is there really such a thing as non-kosher chocolate chips?

    • Tori Avey says:

      Hi Christi– during Passover, strictly kosher Jews will not buy any packaged product without a special kosher hechsher that indicates it is kosher for Passover. This means that it has been processed in a way that keeps it out of contact completely with chametz– leavened grains– and kitniyot. Jews who are strict with their kosher observance will not buy any product without a kosher hechsher (it’s like a kosher stamp of approval), and those restrictions become even more important during Passover, when no trace of chametz is allowed in the home. For more information on these restrictions, click here: link to

    • Talya says:

      Year-round choc chips may also contain soy lecithin, a legume derivative which many Jews won’t eat on Passover. Can’t wait to try the recipe!

  28. Jackie says:

    I made these last year & they were really good. Can some of the butter be substituted with unsweetened applesauce? 2 sticks is a lot. I have done that in the past with non-passover cookie recipes & they came out fine, just softer.

  29. Jackie says:

    Just made a double batch so my son can take back to college. I didn’t try it with the applesauce substitution but I used light butter, so I did save some calories & fat!. They are yummy!

  30. Sarah says:

    I am looking for a dessert passover recipe that is diabetic friendly/sugar free. Any suggestions? Do you think this recipe would work if I used the splenda/brown sugar alternative??

  31. Erika says:

    Well, the cookies are a hit! I have been crowned “Cookie Queen” by my family. Thanks so much for this recipe, it’s AMAZING!

  32. Liz Saadoun says:

    Just made these with my kids (ages 4 & 9), and they are absolutely the best Passover recipe I have come across in a long time!! They don’t taste Passovery at all as most desserts for this holiday do. So glad I found your blog and thanks for the inspiration! Chag Sameach

  33. Sarah says:

    These are by far the best Pesach cookies, ever :) Fabulous when they are warm, and I didn’t even have the vanilla (so left it out) and made mine pareve! (Margerine & dark chocolate).. All those downsides on my end and even so, DELICIOUS! Thank you, rock on. Just can’t stop eating them!

  34. jane says:

    hi! they look great!!
    if i want to make them with oil instead of butter, any idea how much i should use?

  35. Vivian says:

    Delicious better than regular cookies, so moist, my kids loved them

  36. Jessica says:

    GReat recipe for Pesach cookies. Moist and delish. I made these to bring to my office and called them Passover cookies and people loved them! Boss even took two :) They really held up and didnt melt down/spread in the oven. You can really shape them and have them come our uniform — a major plus for planning.

  37. Cami125 says:

    For my family I replaced one stick of butter wtih 1/2 cup applesauce and it worked out very nicely. Thank you for sharing this recipe it was a nice addition to our menu.

  38. Suzy says:

    These were delicious, and so easy to make. You have so many great dessert recipes for Passover. I had such a good time making them all this year. Thank you!

  39. Aniya says:

    were can i find some matzo cake meal?

  40. Sarai says:

    After years of “store-bought” Passover treats I can’t wait to make these. I showed this recipe and the macaroon recipe to my oldest and to quote her “This is going to be the best Passover EVER”

  41. Perela says:

    Hi, can I make this with oil instead of butter, if so how much? Alternatively, would 1 cup of applesauce be enough to hold it?

    • Tori Avey says:

      Hi Perela. I would not use oil, but a reader (comment above from Cami125) substituted half the butter with applesauce with good results. If you want to make them dairy free, I’d suggest using half non-hydrogenated butter substitute (I like Earth Balance buttery sticks), half applesauce.

  42. Claudine says:

    Haven’t yet made this reciepe but it looks great. A small plea from non-US readers: We understand cups and spoon measures but sticks of butter are not available in most other countries a weight or cup measure would be so helpful. Thanks for your lovely receipes.

    • Tori Avey says:

      Claudine, of course! I usually do put the amount, I’m not sure why I didn’t here (it’s an older recipe). 1 stick of butter equals 1/2 cup of butter, so this recipe would require 1 cup of butter. Enjoy!

  43. Olga says:

    I just made these cookies and this could possibly be the best Passover dessert recipe ever! So delicious. Thank you for finding this recipe.

  44. Karen says:

    These cookies were so amazingly delicious that everyone at our Seder didn’t believe they were Passover cookies! This recipe is a keeper ! In the future, if I wanted to make the cookies with flour,would the measurement be the same as the matzo meal & matzo flour? Thanks!

  45. Hannah, Israel says:

    Hi Tory.
    These cookies are yet again a hit in our kosher food forum over here in Israel.
    2013 updates:
    Made half a batch with walnuts, raising and coconut – delicious!
    My friend Dalia B made them as parve bars: she had substituted about 3/4 cup of oil for the butter, added some baking powder, spread in a baking tin and cut out squares as soon as it came out of the oven.
    Chag Sameach!

  46. Amanda says:

    I can’t wait to make these!!! Could I use all matzo meal if I don’t have the cake meal? I’ve never seen the cake meal in my area. Thank you! :)

    • Tori Avey says:

      Amanda, you can make your own matzo cake meal by pulsing matzo meal in the food processor till it’s ground very fine, like flour. I wouldn’t use all matzo meal, it will affect the texture of the cookie. Enjoy!

  47. Margaret says:

    Hi! I changed this recipe because I did not have any matzo cake meal. I made a kosher gluten free mix of 2 parts almond meal flour, 1 part coconut meal flour and 1 part tapioca starch (all Bob’s Red Mill.) After mixing them, I added the same amount of this mix as that amount called for in this recipe for matzo cake meal, but it was too wet, so I kept adding it until it was cookie texture, about double the amount of matzo cake flour. I rolled them and flattened them and baked them and they received rave reviews at a Passover Seder supper. Thank you for a LOT of info and inspiration. The substitute cookie flour recipe was inspired by link to and it saved the day! (these were better than the expensive flourless chocolate cake from a famous bakery.)

  48. Amanda says:

    How about using regular flour instead of the cake meal? I’ve tried pulsing matzo in my food processor, but it’s never become super fine like flour.

    • Tori Avey says:

      I think regular flour would work fine, but I’ve never tried it myself. The only problem might be that the mixture is too loose because the flour is so very fine, so you may need to add a little more flour to achieve the correct batter-like texture. Having never tried it myself, that’s just a guess. Let us know if you decide to experiment!

  49. Sharon says:

    Made these cookies before Shabbat. The kids loved them! Thank you!!

  50. Lauren (: says:

    I made these a few days ago and they are already gone! LOL making them again tonight and im adding chopped walnuts with the chocolate chips! Thank you for the recipe, it will now be Passover tradition! (:

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