Nutritional Info

Nutrition Facts

Serving Size 1 (22g)

Calories 74
Calories from Fat 49 (66%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 1.8g 9%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 1.4mg 0%
Sodium 91.5mg 4%
Potassium 13.3mg 0%
Total Carbohydrate 5.3g 2%
Dietary Fiber 0.1g 1%
Sugars 4.7g
Protein 0.6g 1%

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Recipe Description
My cousin Marylyn is very creative, especially in the kitchen. She came up with this cookie for Seder this year, a variation on the chocolate chip theme, a favorite with all the kids.
Prep time
45 min
Cook time
12 min
Ready In
57 min


Serves Tool

Serves To:USMetric
1 Cup(c)  matzoh cake meal
3/4 Cup(c)  potato starch
1 Teaspoon(t)  salt
1/2 Pound(lb)  non dairy margarine, at room temperature
3/4 Cup(c)  dark brown sugar, packed
3/4 Cup(c)  granulated sugar
2   large eggs, at room temperature
2 Teaspoon(t)  vanilla
6 Ounce(oz)  white chocolate
1/4 Cup(c)  non dairy creamer
2 Ounce(oz)  sprinkles, for decorating the tops


Preheat the oven to 375° F. Line several baking sheets parchment paper or leave them ungreased. Sift the cake meal, potato starch and salt together into a bowl, and set it aside. Cream the margarine and both sugars with an electric mixer on medium speed, just to combine. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla. Reduce the speed to low and gradually add the cake meal mixture, blending just until combined. Drop rounded teaspoonfuls of the dough, spacing them 1 1/2 inches apart, on the baking sheets. Bake on the center oven rack until the cookies are brown around the edges, 10 to 12 minutes. The centers will be golden and appear soft. Allow the cookies to cool on the baking sheet set on a wire rack until they can be safely moved, about 30 seconds. Then transfer them to the rack to cool completely. To prepare the glaze: Combine the white chocolate and the creamer in the top of a double boiler set over simmering water, and heat until the chocolate has melted. Stir until the mixture is smooth. Spread the glaze over the cooled cookies, and top with the sprinkles. Let the glaze set for 30 minutes before serving.

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