Gluten-free chocolate chip cookies for Passover.Usually, chocolate chip cookies are at their best warm from the oven, but I actually prefer these after they have cooled and crisped up. No, they don’t taste just like regular chocolate chips, but they are very good–even better than these gluten-free chocolate chips.
Passover Chocolate Chip Cookies
Adapted from Mishapacha Magazine, recipe by Joy Devor
1 cup oil (recipe called for margarine or chilled oil, but room temperature oil is fine)
1 cup sugar (update: cookies even better when all brown sugar is used instead of half white/half brown)
1 cup brown sugar
1 1/2 cup ground nuts (6 ounces)
1 cup crushed Passover lady fingers (use non-gebrokts for gluten-free; stale spongecake, as long as it is bone dry, should work, too)
1 1/2 cups potato starch
1 tsp. vanilla or 3 packages (3 Tbl.) vanilla sugar
1/4 tsp. salt
12 ounces chocolate chips (coffee chocolate chips especially good)
Combine the oil, eggs and sugar. Mix in the dry ingredients. Shape 45 balls of dough (the recipe called for chilling the dough, which would have helped, but I didn’t bother). Using wet hands or hands dusted with potato starch helps in shaping the balls. Place them about an inch apart on parchment lined baking sheets and bake at 350 degrees for 12-15 minutes, or until as golden brown as desired. I went a little longer in the baking to get darker cookies and baked the last batch at 375 degrees, but that is just my preference.
Note: If you have any leftover after Passover, these cookies are especially delicious sandwiched with hazelnut chocolate spread.