Pesach almond butter chocolate chip cookies

These grain-free, paleo chocolate chip cookies are crisp on the edges with a deliciously chewy middle.


Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 15 minutes
  • place SERVES 10
  • printicon

They are also gluten-free, dairy-free, and refined sugar-free. Refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading. I love them with ice cold milk — almond or regular. They’re parev and will make a delicious end to your Seder meal with parev ice cream or any time with a coffee.  


  • Pre-heat oven to 200°C (180°C fan).
  • In a large mixing bowl beat the eggs, add the almond butter and vanilla.
  • In a separate bowl mix the ground almonds, coconut sugar, chocolate chips, salt and baking powder until everything is evenly distributed. Add the dry ingredients to the wet mixture, until fully combined - the mixture will be very sticky. Refrigerate for 30 minutes.
  • Line two baking trays with a silicone baking mat or baking parchment. Use a tablespoon to spoon 10 cookies onto the tray, keeping them about 7cm apart. Shape them into biscuits with wet hands. (Tip: you may want to refrigerate them again for 15-20 minutes – until firm before baking to limit the spreading.)
  • Bake for 12-15 minutes, or until golden brown around the edges. Cool on the tray for 10 minutes, then transfer to a wire rack to cool underneath. l These cookies taste great straight from the oven, or they will keep for 1 week stored in an air tight container.

Find more of Lisa’s recipes here.

First published in the JC in April 2018


2 large eggs

150g almond butter

1 tsp. vanilla bean extract or 1 vanilla bean pod

180g ground almonds

150g coconut sugar

150g dark chocolate chips (dairy-free)

1 tsp. baking powder (gluten-free if possible)

¼ tsp salt

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