Gluten Free Chocolate Crinkle Cookies For Passover Recipes

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl, mix together the oil, granulated sugar, cocoa, eggs and vanilla.
• Add the potato starch and cinnamon and mix until thoroughly combined.
• Fold in the chocolate chips.
• Cover the bowl with plastic wrap and refrigerate overnight.

GLUTEN-FREE CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda, and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!

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.