Mock Oatmeal Cookies are a crunchy Passover treat. The texture and toasty cinnamon, raisin flavor are reminiscent of regular oatmeal cookies, but these quick and easy cookies are made with kosher for Passover ingredients.
Why you'll love this recipe
- No mixer is needed for this easy two bowl recipe.
- These delicious Passover cookies are ready in less than 30 minutes.
- Customize these treats with your favorite oatmeal cookie add-ins like chocolate chips, nuts, or dried fruits.
- This versatile recipe is dairy free and equally delicious when made with gluten free ingredients.
Mock Oatmeal Cookies are a Passover cookie you could eat all year. Bits of matzo give these treats a textured crunch. Raisins and cinnamon add sweet and spiced flavor.
The small, two-bite size makes these cookies fun for snacking or perfect as a little something sweet with a cup of tea or coffee.
Ingredients
- Use packaged matzo farfel or make your own by crumbling 2 sheets of matzo by hand.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the dry ingredients.
- In a separate small bowl beat together the oil and eggs.
- Fold the egg mixture into the dry ingredients. Mix in the raisins.
- Use a small cookie scoop or tablespoon to portion the dough onto a parchment lined cookie sheet. Bake for about 15 minutes.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Would you like to save this?
We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!
To freeze these Passover cookies, wrap pairs of cookies in plastic wrap and place in a freezer weight ziplock bag or plastic container for up to several weeks.
Tips and variations
- Make these cookies gluten free using gluten free matzo meal and crumbling 2 sheets of gluten free matzo to create gluten free matzoh farfel.
- The ingredients in different brands of gluten free matzoh products differ. I've only tested this recipe with Yehuda brand gluten free matzo (for the farfel) and Maneschewitz brand matzo meal.
- The gluten free cookies spread a little more while baking, which creates a cookie that is slightly less mounded than the cookies in the photos.
- Customize this recipe using your favorite oatmeal cookie add-ins up to ½ cup total. Possibilities include raisins, chopped dried fruit, nuts, and chocolate chips.
- The total amount of add-ins should not exceed ½ cup or the cookies may not hold together.
Frequently asked questions
Regular cookies are made with wheat flour. Therefore, they aren't kosher for Passover. Mock Oatmeal Cookies are kosher for Passover because they are made with crumbled Passover matzo instead of plain flour.
Matzo meal is ground matzo with a texture similar to breadcrumbs.
Matzo farfel is coursely crumbled matzo. The crumbles are larger than matzo meal.
Related Recipes
Gluten Free Chocolate Cookies are chewy, flourless cookies ideal for Passover or any other time of year! Add chopped macaroons for even more chewiness and flavor.
Flourless Chocolate Crinkle Cookies are soft, puffy cookies coated in powdered sugar with the classic crinkles on top.
Almond Flour Chocolate Chip Bars are delicious gluten free cookie bars with swirls of melted chocolate. They're a favorite Passover dessert at my house.
Coconut Macaroons without condensed milk are chewy coconut cookies that are gluten and dairy free.
Mocha Almond Brownie Bites are fudgy balls of flourless brownies coated in chocolate.
Passover Chocolate Chip Mandel Bread is a Passover must-have. These fabulous cookies are simply the best.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Passover Mock Oatmeal Cookies
Ingredients
- 1 cup matzo meal
- 1 cup matzo farfel about 2 sheets of matzoh crumbled
- ¾ cup granulated sugar
- 2 teaspoons cinnamon
- ½ cup vegetable oil
- 2 large eggs
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl combine the matzo meal, matzo farfel, sugar, and cinnamon.
- In a separate small bowl beat together the oil and eggs.
- Fold the egg mixture into the dry ingredients.
- Mix in the raisins.
- Use a small cookie scoop or tablespoon to portion the dough onto the prepared cookie sheet about two inches apart.
- Bake for about 15 minutes or until the bottom edges begin to turn golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Well wrapped in plastic wrap, cookies can be frozen for several weeks.
Notes
- Make these cookies gluten free using gluten free matzo meal and crumbling 2 sheets of gluten free matzo to create gluten free matzoh farfel.
- The ingredients in different brands of gluten free matzoh products differ. I've only tested this recipe with Yehuda brand gluten free matzo (for the farfel) and Maneschewitz brand matzo meal.
- The gluten free cookies spread a little more while baking, creating a cookie that is slightly less mounded than the cookies in the photos.
- Customize this recipe using your favorite oatmeal cookie add-ins up to ½ cup total. Possibilities include raisins, chopped dried fruit, nuts, and chocolate chips.
- The total amount of add-ins should not exceed ½ cup or the cookies may not hold together.
- For the best results, vacuum sealing is recommended. Without vacuum sealing, these cookies only stay fresh for up to 5 days.
- For storage under 5 days, wrap pairs of cookies (bottoms together) with plastic wrap. Stack bundled cookies in a freezer weight ziplock bag or airtight storage container.
Leave a Reply