When someone with a nut allergy needs their chocolate fix on Pesach, these are sure to hit the spot!
- • 3/4 cup oil -
- • 3/4 cup cocoa -
- • 2 cups sugar -
- • 4 eggs -
- • 2 tsp. vanilla -
- • 2 cups potato starch -
- • 2 tsp. baking powder -
- • 2 cups powdered sugar (confectionary sugar) for rolling balls -
1. Mix the oil, cocoa, and sugar. Beat in the eggs, one at a time. Add the vanilla. Mix in the dry ingredients. Cover and leave the batter to chill in the refrigerator for several hours or overnight. After the batter has been chilled, you may need to add more potato starch if it looks to wet and thin.
2. Preheat the oven to 350?F / 180?C. Line a baking tray with baking paper.
3. Cover your hands well with powdered sugar and roll some batter into a ball. Make sure the ball is coated completely with powdered sugar. Put the balls on the lined baking tray and bake for 10–15 minutes, until the cookies are just starting to crinkle. These cookies freeze well.
This recipe was created by Tamar Ansh, a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach - Anything's Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press. This recipe was re-printed with permission.