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Parve
Easy
12 Servings
Allergens 
20 Minutes
Diets
When a customer asked me if I sold Gluten Free chocolate chip cookies, I told her I’d develop a recipe for her. These became wildly popular, and I have to remind my guests and family time and time again to make a Shehakol and not a Mezonos on them — they taste that good! No mixer required either. You don’t need any other cookie this Pesach! Try the classic version and the marble one too. Both are amazing. Yield: approximately 24 cookies Watch more Shortcuts HERE.
1 large egg
1/2 cup light brown sugar
1/8 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon vanilla (can be extract or sugar)
1 cup add-ins (we used mini chips for half and Gefen Almond Brittle Crunch Topping for half; see notes)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking tray with Gefen Parchment Paper.
In a medium-sized bowl, mix together all ingredients.
Using a very small cookie scoop, form mixture into small cookies, each containing about one and a half tablespoons of dough, and place on the prepared baking tray.
Bake for 11 minutes. (For a softer cookie, bake 10 minutes; an even crispier cookie, bake 12 minutes.) Cool. Store in freezer. They actually taste better straight from the freezer.
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These cookies were amazing!!!! We made them for pesach and going to make them again during the year they tasted chometzdik!!!
Can I leave out the egg from the nut butter cookie recipe? Allergy issue