Ingredients for Gluten Free Chocolate Crinkle Cookies For Passover
- Oil
- Cocoa
- Sugar
- 2 large eggs
- Vanilla
- Potato Starch
- 1 teaspoon baking powder
- 2 cups powdered sugar, for coating
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How to Make Gluten Free Chocolate Crinkle Cookies For Passover
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight.
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in powdered sugar, ensuring it's fully coated.
- Place the coated balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
72g
Fat
5g
Carbs
8g
