Crispy Passover Cookies Gluten Free
Delight your taste buds with these Crispy Passover Cookies, a gluten-free treat that’s perfect for the holiday season and beyond! Made with almond flour and potato starch, these cookies achieve a light, crispy texture while remaining entirely kosher for Passover. Sweetened with just the right amount of granulated sugar and infused with a hint of vanilla, they’re an irresistible dessert option that comes together in just 10 minutes of prep time. For an extra indulgent touch, fold in some kosher-for-Passover chocolate chips! Whether served alongside your Seder meal or enjoyed as a mid-day snack, these gluten-free cookies are a crowd-pleasing favorite that’s easy to make and even easier to love. With a batch yielding 24 delicious cookies, they’re perfect for sharing or savoring all week long.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Potato starch
- 0.75 cups Granulated sugar
- 1 large Egg
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract (kosher for Passover)
- 0.25 teaspoons Kosher salt
- 0.5 cups Chocolate chips (optional, kosher for Passover)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine almond flour, potato starch, granulated sugar, and salt. Stir until the dry ingredients are evenly mixed.
In a separate small bowl, whisk the egg, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and mix until a soft dough forms. If adding chocolate chips, gently fold them into the dough at this stage.
Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches of space between them.
Using the back of a fork, gently press down on each dough ball to flatten them slightly. If desired, use the fork to create a crisscross pattern on the cookies.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.6 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
