Pass the cookies, please!
The Jewish holiday of Passover is fast approaching, and while I talked a bit about diet restrictions in my other Passover recipes but that doesn’t mean we’re skipping on desserts for eight whole days.
Black and White Cookies are a staple in Jewish Delis kitchens everywhere. They are my husband’s favorite cookie, and whenever we pop into our local deli, his eyes light up and I can’t help but buy him a massive cookie.
This recipe is my personal take on the cult classic, my Passover Friendly Grain-Free Black and White Cookies.
To be kosher for Passover, desserts can’t be made with flour so I worked around the restrictions by using trusty substitutes anyone can find at their local grocer and swapped out a few ingredients for healthier options. Sweet and chewy all while being gluten-free. These Passover pastries are tasty treats that taste even better when they’re good for you, after all.
Whether you’re hosting a Seder or attending a friend’s, whip up batches of these Passover Friendly Grain-Free Black and White Cookies that everyone’s sure to love.
Passover-Friendly Grain-Free Black and White Cookies
Author: Micah Siva
Makes 16 cookies
Total time: 60-75 minutes
Cook time:15 minutes
Ingredients:
- 6 tbsp butter, room temperature
- ⅓ cup cane sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 2 tsp cornstarch or passover alternative
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Frosting:
- 1 ½ cup icing sugar (kosher for passover, if needed)
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tbsp cocoa powder
- ¼ tsp sea salt
Preparation:
- Preheat the oven to 350F. Line a tray with baking paper.
- Combine butter and sugar until light and fluffy. Add eggs, and vanilla until incorporated.
- Add almond flour, coconut flour, cornstarch, baking powder, baking soda, and salt, mixing until incorporated.
- Scoop batter by the tablespoon onto the baking tray. Flatten slightly.
- Bake for 10-12 minutes, or until golden.
- Let cool on the baking tray. Set aside.
- Make the frosting: in a medium bowl, combine icing sugar, milk, and vanilla until smooth. Divide in half. Add the cocoa and sea salt to one half, mixing to combine.
- Dip the flat bottom of the cookie into the white frosting. Let dry.
- Use a spoon to spread the chocolate frosting on one half of the cookie.
- Let dry on a drying rack.
- Enjoy!