There are times when being gluten free presents unique challenges, but dessert should never be one of them. These chocolate cookies have an amazing chocolate taste while being gluten and grain free.
My family was a little skeptical when I first started working on the recipe for these cookies. Using potato starch to make cookies was not something that they had even seen me take on.
When I was little, my best friend celebrated Passover. She use to bring little peanut butter and jelly matzo cracker sandwiches for school lunch. I fell in love with matzo then and have been eating it ever since. I remember sitting in her kitchen and watching her mom and other ladies make dishes for the Passover Seder. One of the ingredients that they used was potato starch.
I figured that if it worked for them, it had to work for me. After quite a few, not so pretty or tasty results, I came out with these delicious cookies. Potato starch or not, my family loves these cookies and ask for them often.
Light and delicious, these grain free chocolate cookies are perfect for Passover or any occasion.
Serve them with fresh fruit and sorbet for a refreshing dessert.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
dozen
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- 4 cups powdered sugar divided into 3 cups and 1 cup
- 2 1/2 cups potato starch
- 1 cup almond flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs
Ingredients
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- Measure out 3 cups of powdered sugar along with rest of the dry ingredients into a large bowl. Whisk until well incorporated.
- Measure out wet ingredients into a separate bowl and whisk to break up eggs and combine.
- Add wet ingredients to dry and stir until well combined.
- Refrigerate until dough is chilled, about thirty minutes.
- Measure out remaining 1 cup of powdered sugar into a large bowl. Scoop out dough into rounded tablespoons and drop into the powdered sugar filled bowl. Cover dough with powdered sugar and then roll into a ball. This step can be a little messy.
- Once rolled into a ball, re-roll in powdered sugar and shake any excess powdered sugar off. Place on a parchment paper covered baking sheet. These cookies will stick to silicone baking mats, so only use parchment paper.
- Bake in a 350° oven for 10-12 minutes. Slide parchment paper off of baking sheet onto a cooling rack and allow cookies to cool completely before removing from the paper.
These grain free chocolate cookies store nicely in an airtight plastic bag for 2-3 days on the countertop. If longer storage is needed, refrigerate or freeze to maintain freshness.
This grain free chocolate cookie recipe is gluten free, dairy free and vegetarian.
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