Crispy Passover Cookies Gluten Free Recipes

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GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!



Gluten Free Chocolate Crinkle Cookies-For Passover! image

From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

Provided by Sarah Chana

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking powder
2 cups powdered sugar, for rolling cookies

Steps:

  • With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
  • Add in potato starch and baking powder, and mix until the batter resembles thick paste.
  • Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
  • Preheat oven to 350F/ 180C .
  • Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
  • Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
  • Freezes well.

Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7

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