Gluten Free Chocolate Crinkle Cookies For Passover Recipes

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GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!



Gluten Free Chocolate Crinkle Cookies-For Passover! image

From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

Provided by Sarah Chana

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking powder
2 cups powdered sugar, for rolling cookies

Steps:

  • With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
  • Add in potato starch and baking powder, and mix until the batter resembles thick paste.
  • 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.
  • Preheat oven to 350F/ 180C .
  • Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
  • 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.
  • Freezes well.

Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7

GLUTEN FREE CHOCOLATE CRINKLE COOKIES



Gluten Free Chocolate Crinkle Cookies image

These flourless, chewy, fudgy treats are gluten free and Passover friendly.

Provided by Wendy Sondov

Categories     Dessert

Time P1DT55m

Number Of Ingredients 9

2/3 cup vegetable oil
2 cups granulated sugar
1 cup unsweetened cocoa powder
4 large eggs
1 tablespoon vanilla extract
2 cups potato starch (corn starch can be used for non-Passover use,sifted to remove lumps)
1 teaspoon cinnamon
1 ¾ cup mini chocolate chips or chopped chocolate
1 cup confectioners sugar

Steps:

  • In a large bowl, mix together the oil, granulated sugar, cocoa, eggs and vanilla.
  • Add the potato starch and cinnamon and mix until thoroughly combined.
  • Fold in the chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate overnight.

Nutrition Facts : Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 17 mg, Fiber 1 g, Sugar 18 g, Calories 162 kcal, ServingSize 1 serving

GLUTEN-FREE CHOCOLATE CRINKLE COOKIE



Gluten-Free Chocolate Crinkle Cookie image

Your holidays just got a little merrier with the addition of these gluten-free chocolate crinkle cookies. They are sweet (but not too sweet), soft and fudgy. Yum!!

Provided by Jenny Levine Finke

Categories     Dessert

Time 20m

Number Of Ingredients 9

1 cup Bob's Red Mill 1-to-1 Gluten-Free Flour Blend
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp Kosher salt
3/4 cup granulated sugar
1/4 cup avocado oil or other vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup powdered sugar (for coating each cookie)

Steps:

  • In a medium bowl, combine flour, cocoa powder, baking powder and Kosher salt. Whisk ingredients together and set aside.
  • In a bowl attached to your standing mixer (with paddle attachment), combine granulated sugar and oil. Beat on medium-high speed for about one minute, then add vanilla extract and eggs and continue mixing on a low speed for another 30 seconds.
  • Gradually add dry ingredients into the wet ingredients and mix on low until well combined, about one minute.
  • Scrape the batter from the bowl and place it in a piece of plastic wrap. Wrap the dough tightly and refrigerate for at least two hours or overnight. The dough must be chilled first or else it will be very difficult to work with.
  • Preheat oven to 350 degrees. Prepare a baking sheet with a piece of parchment paper or silicone baking mat.
  • Roll the dough into about 30 cookies - about 1" to 1.5" balls. Use went hands to help you handle the dough and prevent it from sticking to your hands.
  • Next, roll each ball in powdered sugar, then place each cookie on your baking sheet about one to 1.5" apart. The cookies won't spread too much. Do NOT flatten balls.
  • Bake for 10-11 minutes. Remove from oven and allow cookies to cool 5 minutes before transferring to a wire rack for cooling.
  • Serve immediately or store in a sealed container for 3-4 days.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES



Gluten Free Chocolate Crinkle Cookies image

Fudgy gluten free chocolate crinkle cookies with that thin sugar shell outside and deep, beautiful cracks. Learn the secrets to making sure your crinkles always crackle!

Provided by Nicole Hunn

Categories     Cookies     Dessert

Number Of Ingredients 12

4 ounces bittersweet chocolate (chopped (See Recipe Notes))
6 tablespoons unsalted butter (chopped)
1 1/2 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
3/4 teaspoon xanthan gum ((omit if your blend already contains it))
5 tablespoons unsweetened cocoa powder ((See Recipe Notes))
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs (at room temperature, beaten)
2 teaspoons pure vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

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