Gluten Free Chocolate Crinkle Cookies For Passover Food

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Gluten Free Chocolate Crinkle Cookies image

These flourless, chewy, fudgy treats are gluten free and Passover friendly.

Provided by Wendy Sondov

Categories Dessert

Time P1DT55m

Number Of Ingredients 9

Ingredients

2/3 cup vegetable oil
2 cups granulated sugar
1 cup unsweetened cocoa powder
4 large eggs
1 tablespoon vanilla extract
2 cups potato starch (corn starch can be used for non-Passover use,sifted to remove lumps)
1 teaspoon cinnamon
1 ¾ cup mini chocolate chips or chopped chocolate
1 cup confectioners sugar

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.

Nutrition Facts : Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 17 mg, Fiber 1 g, Sugar 18 g, Calories 162 kcal, ServingSize 1 serving

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

Ingredients

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

GLUTEN-FREE CHOCOLATE COOKIES

Gluten-Free Chocolate Cookies image

If you're allergic to nuts, use 1/2 cup of sweet sorghum flour instead of almond flour and increase the butter to 1 1/2sticks and the milk to 1/2 cup.

Provided by Food Network Kitchen

Categories dessert

Yield 3 dozen cookies

Number Of Ingredients 13

Ingredients

3/4 cup almond flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon xanthan gum*
1 1/4 sticks (5 ounces) unsalted butter, melted
1 1/4 cups packed light brown sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup semisweet chocolate chips

Steps:

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

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