Gluten Free Chocolate Crinkle Cookies-For Passover! – a delicious recipe with oil, cocoa, sugar, eggs, vanilla, potato starch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1298
kcal
Calories
57
g
Fat
192
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup oil, 3/4 cup cocoa, 2 cups sugar, 4 eggs, and more.
Yes, Gluten Free Chocolate Crinkle Cookies-For Passover! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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