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.
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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 |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 205.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 531 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 416 mg | 9% | |
*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.
