I Can’t Believe It’s Gluten Free Passover Chocolate Chip Cookies
On average, I think I’ve made hundreds of different types of chocolate chip cookies (CCC) in the quest for the perfect one. The truth is, there are so many different kinds I like that I finally realized it’s fun to simply have chewy, crunchy crispy etc. as long as it’s delicious to eat. So, here is my version of gluten free, grain free CCCs.
As I’ve mentioned previously, I tend to eschew matzoh meal on Passover since I find it a very heavy ingredient. With the advent of almond flour, you can make a really delectable CCC without giving up on the taste, it is truly good and not with any overpowering taste of matzah in it since it uses none!
This recipe is a one bowl and you simply mix the oil and sugars first, add the eggs one at a time till incorporated and mix in the almond flour, meal and salt and baking soda till mixed.
As you see the dough is not too “wet” looking, that’s correct. Then add the chocolate chips at the end.
Squish the dough briefly by hand (good ol’ latex gloves for that) and you will see that there is enough oil and then form into walnut sized balls and place spaced on baking sheet lined with parchment paper.
As you see they can be a bit closer than normal CCCs but give ’em a little space. Don’t we all need some?
You are baking them at a lower temp than usual since almond flour burns more easily than regular flour. Bake at 350 F for 8-10 minutes and peek at them after 8 minutes.
Scrumptious with a wonderful mouthfeel, good for Passover and anytime really.
I Can’t Believe It’s Gluten Free Passover Chocolate Chip Cookies
3/4 cup oil (Walnut is nice)
1/2 cup white sugar
1/2 cup firmly packed brown sugar
2 large eggs
A pinch of salt (1/4-1/2 teaspoon)
2 teaspoons vanilla or vanilla sugar
1 flat teaspoon baking soda
4 cups almond flour – a fine floury substance made of blanched ground almonds
*1 cup almond meal (this is the almond ground fine with skin on, has little brown flecks in it)
1 – 1 1/2 cups chocolate chips
Directions:
Preheat the oven to 350 F.
Beat the oil and sugars together, then add the eggs, one at a time, the pinch of salt, the vanilla and then add the baking soda, almond meal and almond flour. When fully incorporated add 1 – 1 1/2 cups of chocolate chips. Mix just till combined.
Form balls the size of small walnuts and place on parchment paper with room to spread a bit. Place in preheated oven and bake for approximately 8-10 minutes. Let cool and store in tins.
- Note. If you cannot find almond flour, you can substitute with almond meal but NOT just ground almonds. It must be very fine and almost floury.
What can I use instead of almond flour. Almonds in any form cause allergic reaction to members of my family!
So sorry Judith but this recipe is almond flour specific.
Can I not use almond meal and use almond flour only? So 5 cups of almond flour instead of 4 cups almond flour and 1 cup almond meal? Ty.
Yes you can. I like the almond meal for the texture but you can do all almond flour.
Can I swap out some of the almond flour for potato starch or tapioca flour?
This particular recipe was developed with almond flour. You could switch out some of the almond flour with almond meal but I wouldn’t vouch for the potato starch or tapioca flour since it would change the texture and haven’t done it myself.