Big Family Reunion {+ 2 easy cookies for Passover}


I finally decided to write this post because, honestly, I couldn’t hide my excitement anymore 😊. A couple of weeks ago my husband bought the tickets for us to go to Israel for Pesah (First time for me! 😁). Wohoohoooooooooooooooooo! I cannot believe I will be spending time with my beloved sister after 3 long years! (Which has been pretty much an eternity for me 😒)…. Anyways, like this already wasn’t enough, Rut bought the ticket for our mom to come all the way from Dominican Republic sooooo, the excitement has tripled since last ereb shabbath when Rut told me the news. It will be the first time in 3 years that the three of us will spend time together… Finally!
All of this come when there are just a few days left for Ereb Pesah, which marks the start of 7 days free of products and by-products made with 5 grains (wheat, oats, spelt, barley and rye). And, I couldn’t be more excited to cook for Pesah this year! Let me tell you; few years ago I used to have a love-hate relationship with Pesah. I found it too overwhelming because I just didn’t know WHAT-IN-EARTH to cook apart from rice, beans and salads! (don’t even think about eating desserts during Pesah in Dominican Republic. Way tooooo complicated😐) but now that I have being experimenting a bit with grain free and gluten free baking I feel more confident to make sweet treats for this amazing occasion. As a warm up, I want to share with you these two extremely easy cookies recipes. 
These cookies are perfect because…
You can enjoy them for Pesah!

hey use just a handful of ingredients (you probably have them all in your pantry right now) 
You don’t need fancy tools  or equipment to make them (your hands and a fork are enough + your baking sheet of course 😅
 Here we go…

3 ingredients Peanut Butter Cookie 

Yields: 15 Cookies (20gr each)
You will need: 
205g Creamy Peanut Butter
50ml Eggs, lightly beaten
50gr Sugar
Pinch of salt 
Optional add-ins:
Chocolate Chips 
Roasted Peanuts 
How to make: 
Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
In a bowl, combine the peanut butter, white sugar and egg and mix very well with a fork or spatula (I will not recommend using a hand mixer or even a whisk, unless you are making many batches of this recipe) until it has a very thick consistency (you going to know when is ready because the consistency is going to change when everything comes together. Trust me on that 😉 )  
At this point, you can roll little balls (I weighted mine so they all were 20gr, but you can make them smaller or bigger) and put them onto your prepared baking sheet (I went for the classic design so I also pressed mine with a fork) 
Bake in your preheated oven for 8 minutes (keep in mind that if you are making bigger cookies, your baking time will vary). These cookies are done when they are firm on top, barely brown at the bottom and have a matte finish. 

Get them out of the oven, let them cool on the baking sheet (for a few minutes if your family members let you, of course!) and enjoy! 
{This is where you imagine a white plate full of these goodies for the final picture I couldn’t take because they disappeared in an instant O.o}
 3 Ingredients Coconut Cookies 
Yields: 14 Cookies (20gr each) 
You will need: 
140gr finely shredded Coconut 
70ml Egg Whites 
70gr Sugar 
How to Make: 
Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
In a saucepan, mix all of your ingredients. Put the saucepan over the heat, stirring all of the time until mixture is well incorporated and the coconut is moist.
At this point you can drop spoonfuls of the mixture onto your baking sheet or you can shape them a little in your hands, making little flat circles like I did, and then, baking for 30 minutes until they are golden on top. Get them out of the oven and let cool completely onto the baking sheet before store them in an airtight container for several weeks (if they survive that long 😜 )