Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
Huge hit with all the guests, even the gluten-eaters. Surprisingly delicate and soft.
Wow! These are great and a lot of fun to make too. Recipe makes a lot of crispy, tasty cookies that you just can't stop eating! Thanks, Sarah Chana, for passing on this yummy recipe.
I came back to rerate my original review because these cookies were the biggest hit at our Sedar. Everyone (gluten-free people & none alike) really enjoyed these cookies. It's very hard to find good gluten free recipes, let alone ones that are for Passover, but this one turned out pretty well! Tastes like a chocolate brownie...in a crunky cookie shell. I added extra cocoa in mine (by accident) but it worked. Thanks so much for this recipe that will be a staple for every family gathering (not just Passover).