Cookies are one of my very favorite things. I love baking cookies and sharing them with my family and friends. Food preferences, allergies and intolerance all present unique baking challenges, but that should never get in the way of sharing cookies. These amazing chocolate cookies are gluten, dairy and grain free.
When I was a little girl, I spent a lot of time at my best friend’s house. I loved to watch her mom bake for Passover. We would sit at the kitchen counter eating peanut butter and jelly on matzo and watch all the ladies in the kitchen. Her house was where I first ate matzo. I still love it. Her mom always used potato starch and her baking was delicious. When I was thinking about a grain free recipe, potato starch was my first ingredient.
These chocolate cookies pack a chocolate punch and are easy to make. I set out a big plate of these cookies as well as a bowl of fresh berries and sorbet.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
dozen
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- 4 cups powdered sugar divided into 3 cups and 1 cup
- 2 1/2 cups potato starch
- 1 cup almond flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs
Ingredients
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- Measure out 3 cups of powdered sugar along with rest of the dry ingredients into a large bowl. Whisk until well incorporated.
- Measure out wet ingredients into a separate bowl and whisk to break up eggs and combine.
- Add wet ingredients to dry and stir until well combined.
- Refrigerate until dough is chilled, about thirty minutes.
- Measure out remaining 1 cup of powdered sugar into a large bowl. Scoop out dough into rounded tablespoons and drop into the powdered sugar filled bowl. Cover dough with powdered sugar and then roll into a ball. This step can be a little messy.
- Once rolled into a ball, re-roll in powdered sugar and shake any excess powdered sugar off. Place on a parchment paper covered baking sheet. These cookies will stick to silicone baking mats, so only use parchment paper.
- Bake in a 350° oven for 10-12 minutes. Slide parchment paper off of baking sheet onto a cooling rack and allow cookies to cool completely before removing from the paper.
These grain free chocolate cookies store nicely in an airtight plastic bag for 2-3 days on the countertop. If longer storage is needed, refrigerate or freeze to maintain freshness.
This grain free chocolate cookie recipe is gluten free, dairy free and vegetarian.
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