Passover Praline Cookies


The recipe for these passover praline cookies was reprinted with the permission of Just Baking, the excerpt and adapted recipe were written by Joanna Miller.  Her original recipe inspiration came from River Road Recipes II (Jr. League of Baton Rouge).

“I found this recipe a few months ago in a cookbook from my mom’s bookshelf:  “River Road Recipes”  – from the Junior League of Baton Rouge, Louisiana, which she picked it up during a visit to New Orleans in the late 1970’s. Being a fiend for pralines, I was drawn to this recipe based on its heavy reliance on brown sugar and pecans, and also due to the fact that I might be able to produce the effects of a pecan praline without having to futz with the whole candy thermometer meshugas.

They were even better than I expected.  And, don’t say I didn’t warn you: they are dangerously addictive.  They  have been  a big hit each time I’ve made them, and so I decided to convert them into a Passover cookie, substituting matzoh cake meal for the flour.  Because the recipe calls for only 2 Tablespoons of flour, I suspected that the substitution would be undetectable.  I was correct.”

Special Diet Notes: Passover Praline Cookies

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

5.0 from 1 reviews
Passover Praline Cookies
  • 1 cup dark brown sugar
  • 2 tablespoon flour - For Passover, substitute Matzoh cake meal (not regular “matzoh meal.”
  • ½ teaspoon salt
  • 1 egg white, beaten stiff but not dry
  • 1 teaspoon vanilla
  • 2 cups pecans (I used only ½ cup of chopped pecans. This is personal preference - use more if you want. More pecans will result in a thicker, more voluminous cookie.)
  1. Sift sugars, flour (or cake meal) and salt together. Fold in egg white and vanilla
  2. Fold in nuts carefully
  3. *I add quite a bit more salt than is called for in the recipe. This is, obviously, a personal preference. If you enjoy the salty/sweetness of Kettle Korn, salted caramel, etc., I strongly recommend this.
  4. Drop bits (less than 1 tsp.) on well-buttered cookie sheet. (I think parchment-lined cookie sheets are better – they became greasy and flimsy on a buttered pan, but that could be due to the fact that I didn’t cook that particular batch long enough.
  5. Bake @ 275 degrees, 20-35 minutes, or just until firm. Maybe it’s my oven, but they never take that long to cook. Just take them out when they start looking dry on top.
  6. Cool them on the baking sheet for a few minutes before transferring them to cooling racks. Otherwise they will fall apart on your spatula.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Cookies turned out great. Didn’t know they’d spread out that much. Made first batch 35 minutes, crunchy, but as you say addicting. Recipe in River Road says 1/2 cup dark brown sugar, 1/2 cup light brown sugar. Used all light brown, turned out fine. Will take out second batch a little earlier, will see how they turnout. Need a very thin spatula, metal worked better. Wonder how they keep? Will see. I’m much more a cookie person, than candy cook. Very good.

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