Passover desserts, with the exception of homemade macaroons and flourless chocolate cake, tend to suck. There’s no way around it. Without real flour, all the substitutes just aren’t up to snuff. They are tough and a little bland usually. Takes a lot of mastication and even more wine to make them truly palatable.
Now, these aren’t as good as the non-Passover version (the one with real oats), but gosh darn it! They come pretty darn close. And I made them up (as far as I know).
By substituting ground up matzo for oats, these cookies are kosher for Passover (dairy) and quite tasty. They make a great addition to any Seder, or just make a fun snack to eat during the celebration of the Jews’ exodus from Egypt.
Cover two cookie sheets with wax paper to prepare.
In food processor, pulse about 8-10 sheets of matzo until it’s about the texture of oats. You need 3 cups of matzo crumbs.
In heavy sauce pan, bring to a boil:
2 cups sugar
4 tablespoons cocoa powder
1 stick butter (unsalted)
Let boil for about 90 seconds. Turn off the heat.
Then stir in:
1 teaspoon vanilla
1 cup of peanut butter
The three cups of matzo crumbs.
Once all stirred up and slightly cooled (after two or three minutes), put heaping teaspoons of the mix onto waxed paper. Let cool until hardened.