Gluten-Free Pesach Chocolate Chip Cookies
These Passover-friendly chocolate chip cookies use potato starch instead of flour, creating tender cookies with a slightly different texture than traditional versions. Ground nuts add richness and help bind the dough, while the freezing step ensures the cookies hold their shape during baking. Perfect for Passover celebrations when leavened products are avoided, these cookies deliver familiar chocolate chip satisfaction with kosher-for-Passover ingredients.
Ingredients
Instructions
- 1
Cream sugar, eggs and margarine until light and fluffy
- 2
Add ground nuts and potato starch, mix until well combined
- 3
Stir in chocolate chips and optional chopped nuts by hand
- 4
Freeze the batter for 30 minutes to one hour
- 5
Preheat oven to 350 degrees Fahrenheit
- 6
Drop batter by rounded teaspoonfuls onto cookie sheet
- 7
Bake for 10-12 minutes or until lightly browned
- 8
Store in an airtight container
Tips
Freezing the batter is crucial for preventing cookies from spreading too much during baking since potato starch behaves differently than flour.
Use margarine to keep these cookies dairy-free and kosher for Passover when served with meat meals.
Good to Know
airtight container at room temperature
batter can be frozen for up to 1 month
room temperature
Common Mistakes
skip freezing step to avoid cookies spreading too thin
overmix after adding potato starch to prevent tough cookies
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can freeze the shaped dough balls for up to a month or bake completely and store in an airtight container for up to a week.
What if I don't have potato starch?
For Passover, you must use potato starch or other kosher-for-Passover flour substitute. Regular flour contains wheat which is not permitted during Passover.
Can I freeze the baked cookies?
Yes, baked cookies freeze well for up to 3 months in an airtight container. Thaw at room temperature before serving.