What makes these Passover cookies different than all other Passover cookies?
The fact that the recipe is inherently Passover friendly with no major substitutions or special Passover ingredients. These cookies are gluten free, dairy free, potato starch free, kitneyot free, but not so guilt free. This recipe is deceptively easy and it absolutely shocked me that these aren’t already a Passover staple in most homes! I’ll tell you one thing, they’re most definitely going to be on repeat for my family this Passover and for many more to come. .
I know Passover this year for many of us look a little different and may be a little more difficult than what we’re used to. With very simple ingredients these no stress cookies are an easy way to bring a little more comfort into this challenging time, and bring a sweet sugary smile to whoever’s lucky enough to eat them. Sending love and support to all during these trying times!
- 2 Hachiya persimmons completely soft and ripe
- 2 eggs
- 1/4 cup flour
- 1/2 tsp baking powder
- Dash of cinnamon
- Remove persimmon pulp from the skins with a spoon. Blend until smooth, will be a thick liquid consistency. In a bowl, beat two eggs well. Stir in persimmon, mix until we’ll combined. Add in flour, baking powder, and cinnamon. Mix until fully incorporated to form batter.
- Heat pan over medium heat, and grease or spray with oil. Scoop 1/4 cup batter onto the pan. Flip once the bottoms have turned golden brown and firmed up (about 2 min) and cook about another 2 minutes on the second side.
- Serve hot with or without syrup and enjoy!
** While this salad is best served fresh, it will last 3-4 days in the fridge for your continued enjoyment