These Passover Cookies with Snickerdoodle Crumbs Are So Good, No One Will Believe They’re Kosher for Passover!

This recipe was born out of a craving—one of those late-night, can’t-sleep, dreaming-of-sweets cravings. I was preparing for Passover and trying to get creative with the usual flourless desserts, when I had an idea that changed everything. What if I could recreate that warm, nostalgic cinnamon-sugar snickerdoodle flavor… in a cookie that’s completely kosher for Passover? I wanted that crackly edge, the tender middle, and that whisper of spice. And let me tell you, we did it. These cookies are like little bites of cinnamon magic. Each one is soft inside, crisp outside, and dusted with a heavenly snickerdoodle-style crumb that makes your kitchen smell like a cozy bakery.

I served these at our family Seder last year and they disappeared before dinner was over. They’re gluten-free, flourless, and so addictive that even the non-observers will sneak a few into their pockets. This isn’t just a Passover dessert—it’s a cookie you’ll want to make all year long.

Preparation Time

• Prep time: 15 minutes

• Baking time: 10–12 minutes

• Cooling time: 10 minutes

• Total time: 35 minutes

Serves: 18–20 cookies
Difficulty: Easy

Now, let’s get into the essentials—the ingredients that bring these little wonders to life.

The Necessary Ingredients (Possible in All Kinds of Variations)

• 1 cup almond flour (finely ground for best texture)

• 1/4 cup potato starch (adds chew and structure)

• 1/2 teaspoon baking soda (kosher for Passover version)

• 1/4 teaspoon salt

• 1/3 cup coconut oil or margarine (soft, not melted)

• 1/2 cup coconut sugar or white sugar

• 1 large egg

• 1 teaspoon vanilla extract (ensure kosher for Passover)

• 1 teaspoon cinnamon

For the Snickerdoodle Crumb Topping:

• 2 tablespoons coconut sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon almond flour

• 1 tablespoon potato starch

• 1 tablespoon coconut oil (soft)

Vegan Variation: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
Gluten-Free: Already gluten-free thanks to almond flour and potato starch.
Nut-Free Option: Substitute almond flour with sunflower seed flour (note: it may turn slightly green due to a natural reaction, totally safe!).

Let’s get those heavenly cookies into the oven!

The Steps of Preparation (Possible in All Kinds of Variations)

This process is very forgiving, and from my experience, it works beautifully whether you’re using a hand mixer, food processor, or mixing by hand. Choose what fits your vibe!

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a small bowl, combine all the snickerdoodle crumb topping ingredients. Use a fork or your fingers to mix until crumbly. Set aside.

3. In a medium bowl, whisk together almond flour, potato starch, baking soda, salt, and cinnamon.

4. In another bowl, cream together the coconut oil and coconut sugar until fluffy.

5. Add the egg and vanilla extract to the wet mixture and mix until fully combined.

6. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

7. Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them on the baking sheet about 2 inches apart.

8. Flatten each ball slightly with your palm and sprinkle generously with the snickerdoodle crumb mixture.

9. Bake for 10–12 minutes or until the edges are golden and the centers are just set.

10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Now we get to savor these soft, cinnamon-kissed beauties. The aroma alone will bring everyone into the kitchen.

Nutritional Benefits

• Almond flour provides heart-healthy fats, vitamin E, and a dose of protein in every bite.

• Coconut oil supports metabolism and gives the cookies a rich, buttery texture without dairy.

• Cinnamon helps regulate blood sugar and adds anti-inflammatory benefits.

• Coconut sugar is a lower glycemic sweetener, so it’s gentler on blood sugar than white sugar.

• Egg (or flax egg) contributes to protein and structure, giving the cookie its classic chew.

• Potato starch is gluten-free and helps achieve that perfect bite without sacrificing softness.

Want to jazz these up even more? Here’s where the fun begins.

Possible Additions or Upgrades to the Recipe

• Add a handful of chopped walnuts or pecans to the dough for added crunch.

• Sprinkle with flaky sea salt before baking for a gourmet twist.

• Drizzle with a glaze made from powdered sugar and orange juice for a citrusy contrast.

• Add mini chocolate chips for a cinnamon-chocolate fusion.

• Serve with almond milk ice cream for the ultimate dessert sandwich.

• Infuse the dough with orange zest to add a fruity aroma.

• Make a double batch—trust me, you’ll wish you had.

And now, let me answer every question that popped into your head while reading this…

Frequently Asked Questions

Can I freeze these cookies?
Yes! They freeze beautifully for up to 2 months. Just layer with parchment paper in an airtight container.

Can I make these ahead of Passover?
Absolutely. Bake them a few days ahead and store in a sealed container. They stay soft and chewy.

Are these cookies kosher for Passover?
Yes—just make sure each ingredient you use is labeled kosher for Passover.

Can I use matzo meal instead of almond flour?
I wouldn’t recommend it here—it’ll change the texture too much. Almond flour keeps it tender and rich.

What if I don’t have potato starch?
Tapioca starch or arrowroot powder can work in a pinch, but stick to Passover guidelines.

Can kids help make these?
Definitely! Rolling the dough balls and sprinkling the topping is perfect for little hands.

Can I use olive oil instead of coconut oil?
Yes, though the flavor will be a bit more savory. Use a light olive oil if possible.

What makes these “snickerdoodle” cookies?
It’s that iconic cinnamon-sugar topping and slightly tangy dough—our version mimics that crumbly finish in a Passover-friendly way.

Can I use white sugar instead of coconut sugar?
Yes! The taste will be sweeter and a bit more classic-cookie-like.

Do I need a mixer?
Nope! A simple whisk and spoon will do. It’s a very forgiving dough.

From our table to yours, I hope you fall in love with these cookies the same way we did. They’ve brought so much joy to our family’s Passover, and I know they’ll do the same for you.

If you enjoyed this recipe, please share it with your friends and family, or post a photo and tag it on social media! Let’s spread the sweetness together.