I’m going to keep this super simple…Passover cookies are awesome! Yeah, I said it! All those melt-in-your-mouth store bought cookies are my favorite and I look forward to them every year. I also like to make my own cookies because I love any excuse to bake and this years new recipe is a fun one! The batter is adapted from Detoxinista’s Healthiest Cookie Ever, which is super ironic considering I basically went to the grocery store and bought tons of candy to throw in there. Not so healthy anymore…sorry not sorry! This cookie is chewy, almost chocolatey (even though the batter has no chocolate) and kind of an adult cookie. You’ll see what I mean when you make these for yourself.
Candy, macaroons, dried fruit, chocolate! Seriously everything but the kitchen sink. You get it now??
Passover Kitchen Sink Cookies
Ingredients
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 2 cups pitted medjool dates
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
The Kitchen Sink
- dark chocolate chips
- dried cherries
- chopped macaroons
- shredded coconut
- chocolate lentils
- non-pereils
- chopped nuts
- sprinkles
Instructions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- In a food processor, blend the walnuts, pecans and dates until smooth. Add the vanilla extract, baking soda, salt and eggs and blend again until all ingredients are combined.
- Transfer the batter to a mixing bowl and add as many fun ingredients as you want. There's no limit to how much you can add!
- Scoop the batter onto the prepared baking sheets. Wet your hands and press down on each cookie to form a disc shape.
- Bake for 14-16 minutes, until the cookie is brown around the edges and set in the center. Allow to cool for 10 minutes on cookie sheets then transfer to a cooling rack.
- These cookies should be stored in the fridge. Store them in an airtight container for up to 1 week in the fridge and up to 1 month in the freezer.
