Total Time
Prep 20 mins
Cook 15 mins

These were the most amazing cookies I have every tasted. They are "very" crispy. I will make this year-round, not just for Passover.

Ingredients Nutrition


  1. Mix together the first 7 ingredients.
  2. Add the eggs and oil and mix together well.
  3. The dough will seem dry and crumbly, but it will hold together when cooked.
  4. Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
  5. Bake @ 350° for 15 minutes.


Most Helpful

These were amazingly un-matzoh flavored after baking. I added some coconut to the mixture just because I had some on hand, and otherwise followed the directions. I mixed the dough by hand and I think that helped it hold together when scooping. Also, I didn't use boxed matzoh farfel but instead used three matzohs and crushed them by hand. This way I can make the pieces a bit smaller than the boxed farfel, which I think makes them blend in better. THE YIELD INFO IS WAY OFF! I made large cookies (I baked for 17-18 minutes) and easily got 4 dozen from the recipe. A very good recipe that is not disappointing as some Passover desserts are. Thanks!

PamC April 03, 2015

These cookies were really great, and well-received. Exactly what I was looking for to bring to the seder. Three different people asked me for the recipe! I substituted dried cherries for the raisins, which added a pleasing tartness to the bittersweet chocolate chips. One thing: I used *heaping* tablespoons to drop the batter, and this recipe easily yielded 36 cookies.

shields.a April 09, 2009

I used cherry flavored craisins and made 36 crunchy cookies.

Carol1950 April 23, 2016

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