Gluten Free Chocolate Cookies

Estelle Chait
by Estelle Chait
24 cookies
17 min

I created this recipe for the Jewish Holiday of Passover- an eight day holiday when we don't eat any flour or gluten products. The whole country gets off(we live in Israel), and everyone goes on day trips up north, down south, and to visit friends and family. Snacking can be hard, especially when packing for kids and not being able to turn to the usual cookies, bars, and sandwiches we usually make throughout the year.

I wanted these cookies to be just as good as a normal cookie, even though we use no flour and no butter or margarine! While they are flat, they are delicious! The tops are nice and crinkly and the cookies are soft and chewy in the centers. Definitely will be making these year round!

Gluten Free Chocolate Cookies
Recipe details
  • 24  cookies
  • Prep time: 10 Minutes Cook time: 7 Minutes Total time: 17 min
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Ingredients
  • 2 eggs
  • 1/3 cup brown sugar 
  • 1/3 cup white sugar 
  • 4 TBSP cocoa powder 
  • 2 TBSP potato starch 
  • 1/4 tsp baking powder 
  • 1/4 tsp salt 
  • 100 gram chocolate 
  • 1 TBSP brewed coffee (or 2 tsp instant coffee dissolved in 1 TBSP boiling water)
  • 1/4 cup chocolate chips 
Instructions
Preheat oven to 350º f/ 180ºc.
Add eggs and sugars to a bowl and whisk until light and airy(1-2 minutes). I use a hand held mixer for this but you could whisk by hand!
In a seperate bowl, whisk/mix together cocoa powder, potato starch, baking powder, and salt. 
Melt the chocolate.
Microwave- if melting in the microwave melt for 30 seconds, mix, another 30 seconds, and mix.
Double Boiler- place 1 cup of water in a small saucepan or pot and bring to a boil. Place the chocolate in a heat proof metal or glass bowl and place over the pot(the bowl should not touch the water). Stir until melted.
TIP- If you dont have either of these you can place the chocolate in a heat proof glass container or plastic baggie and place in a pot/glass of boiling water. Let sit until melted.
Add chocolate and coffee to the egg mixture and whisk until fully combined. 
Add the dry mixture and mix again. Add in the chocolate chips. 
Place Tablespoon-full size drops of cookie dough onto a parchment sheet. Bake for 7-8 minutes. The cookies will puff up in the oven and then deflate. Let cool slightly and remove with a spatula for easiest removal.
Store on the counter for up to 2 days or freeze immediately.
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