Soft, chewy, and irresistibly chocolatey—these Passover-friendly cookie bars taste just like the real thing!
Prep Time
10 minutes
Cook Time
30 minutes OR
2.5 hours in slow cooker
Yeilds
20 bars
Enjoy the almond-based goodness—your family won’t miss the wheat!
Ingredients
- ½ cup oil
- ½ cup sugar
- 3 eggs
- 2 tbsp applesauce
- ¼ tsp salt
- 3 cups almond flour
- ½ cup chocolate chunks (or more to taste)
Steps
1
Prepare the batter:
- In a mixing bowl, whisk together oil, sugar, eggs, applesauce, and salt until smooth.
- Stir in almond flour until a creamy batter forms.
- Gently fold in chocolate chunks.
2
Choose your cooking method:
- For Oven, refer to Step 3.
- For slow cooker, refer to step 4.
3
Oven Method:
- Preheat oven to 350°F (175°C).
- Grease or line a baking dish with parchment paper.
- Spread batter evenly in the dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing into bars.
4
Slow Cooker Method:
- Line the slow cooker with parchment paper, leaving extra on the sides to create a parchment sling for easy removal.
- Pour batter into the lined slow cooker and smooth the top.
- Cover and cook on low for 2 hours.
- Remove the lid and continue cooking for 30 minutes, until the edges begin to brown.
- Lift out using the parchment sling and transfer to a wire rack to cool.
5
Optional: Make-ahead dough
Roll batter into balls and freeze to bake later when your oven is Passover-ready.
Pro Tip: Do you have a Betty Crocker Pizza Oven? This gadget bakes the bars beautifully! Follow the manufacturer’s baking guidelines
Customization Tip: No chocolate? Chopped nuts work beautifully too—get creative!
Storage:
- Cool completely before slicing into bars.
- Freeze in an airtight container for a convenient sweet treat anytime!
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