Gluten Free Chocolate Crinkle Cookies-For Passover!

Total Time
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.

Ingredients Nutrition


  1. With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
  2. Add in potato starch and baking powder, and mix until the batter resembles thick paste.
  3. 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.
  4. Preheat oven to 350F/ 180C .
  5. Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
  6. 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.
  7. Freezes well.


Most Helpful

These are as good as the regular version. I used orange infused olive oil for a hint of orange flavor.

Carol1950 April 23, 2016

Huge hit with all the guests, even the gluten-eaters. Surprisingly delicate and soft.

Joan K. April 18, 2014

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.

squirmmom April 12, 2009

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