Gluten Free Chocolate Crinkle Cookies for Passover
Delight your Passover table with these irresistibly fudgy Gluten-Free Chocolate Crinkle Cookies, a dessert that's as stunning as it is satisfying! Made with almond flour, kosher-for-Passover cocoa powder, and potato starch, these cookies are perfectly tailored for the holiday while remaining completely gluten-free. The rich blend of melted semisweet chocolate and coconut oil gives them a luscious, brownie-like texture, while a generous coating of powdered sugar forms their signature crinkly, snow-dusted appearance. With just a quick prep and bake time, these soft, chewy cookies are the ultimate indulgence for Passover or anytime you're craving a decadent, gluten-free treat. Enjoy them with a cup of coffee or as the perfect sweet ending to your holiday feast!
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Recipe Information
Ingredients
- 200 grams Semisweet chocolate chips
- 3 tablespoons Coconut oil
- 150 grams Granulated sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 150 grams Almond flour
- 25 grams Cocoa powder (kosher for Passover)
- 30 grams Potato starch
- 0.5 teaspoon Kosher salt
- 1 teaspoon Baking powder (kosher for Passover)
- 100 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil together in 30-second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
In a mixing bowl, beat the granulated sugar and eggs on medium speed until the mixture is pale and thick, about 2-3 minutes.
Add the melted chocolate mixture and vanilla extract to the bowl with the eggs and sugar. Mix until combined.
In a separate bowl, whisk together the almond flour, cocoa powder, potato starch, kosher salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle.
Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of the dough, roll them into balls, and then roll each ball generously in the powdered sugar until completely coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and slightly cracked on top. The centers should still look soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free chocolate crinkle cookies for Passover!
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 445.1 g | 162% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 360.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 548 mg | 42% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1203 mg | 26% | |
*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.
