Gluten Free Chocolate Crinkle Cookies For Passover Recipes

GLUTEN-FREE CHOCOLATE CRINKLE COOKIE

Steps:

• In a medium bowl, combine flour, cocoa powder, baking powder and Kosher salt. Whisk ingredients together and set aside.
• In a bowl attached to your standing mixer (with paddle attachment), combine granulated sugar and oil. Beat on medium-high speed for about one minute, then add vanilla extract and eggs and continue mixing on a low speed for another 30 seconds.
• Gradually add dry ingredients into the wet ingredients and mix on low until well combined, about one minute.
• Scrape the batter from the bowl and place it in a piece of plastic wrap. Wrap the dough tightly and refrigerate for at least two hours or overnight. The dough must be chilled first or else it will be very difficult to work with.
• Preheat oven to 350 degrees. Prepare a baking sheet with a piece of parchment paper or silicone baking mat.
• Roll the dough into about 30 cookies - about 1" to 1.5" balls. Use went hands to help you handle the dough and prevent it from sticking to your hands.
• Next, roll each ball in powdered sugar, then place each cookie on your baking sheet about one to 1.5" apart. The cookies won't spread too much. Do NOT flatten balls.
• Bake for 10-11 minutes. Remove from oven and allow cookies to cool 5 minutes before transferring to a wire rack for cooling.
• Serve immediately or store in a sealed container for 3-4 days.

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.

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.