There are times when being dairy free can present challenges, but dessert should never be one of them. Everyone will love these dairy and grain free chocolate cookies.
I originally developed these cookies as a Passover dessert for a friend, but now they are now a year long favorite for my family. I wasn’t quite sure where to start with this recipe. Then I remembered my friend’s moms baking with potato starch for the holiday. So I started with potato starch and went from there.
My family was a little skeptical after my first try. To be honest, my first attempt looked horrible. They tasted great but did not come close to looking like cookies. So I pressed on and added almond flour. We are all in love with this final version of these cookies and every single person in my family can eat them!
These lightly sweet, chocolate cookies are perfect for any holiday while being easy enough to bake up for an after school treat. Serve them with a fruity sorbet and fresh berries for a delicious dessert.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
dozen
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- 4 cups powdered sugar divided into 3 cups and 1 cup
- 2 1/2 cups potato starch do not use potato flour
- 1 cup almond flour
- 1 cups cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs
Ingredients
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- Measure out 3 cups of powdered sugar along with rest of the dry ingredients into a large bowl. Whisk until well incorporated.
- Measure out wet ingredients into a separate bowl and whisk to break up eggs and combine.
- Add wet ingredients to dry and stir until well combined.
- Refrigerate until dough is chilled, about thirty minutes.
- Measure out remaining 1 cup of powdered sugar into a large bowl. Scoop out dough into rounded tablespoons and drop into the powdered sugar filled bowl. Cover dough with powdered sugar and then roll into a ball. This step can be a little messy.
- Once rolled into a ball, re-roll in powdered sugar and shake any excess powdered sugar off. Place on a parchment paper covered baking sheet. These cookies will stick to silicone baking mats, so only use parchment paper.
- Bake in a 350° oven for 10-12 minutes. Slide parchment paper off of baking sheet onto a cooling rack and allow cookies to cool completely before removing from the paper.
These dairy free, grain free chocolate cookies store nicely in an airtight plastic bag for 2-3 days on the counter top. If longer storage is needed, refrigerate or freeze to maintain freshness.
This grain free chocolate cookie recipe is gluten free, dairy free and vegetarian.
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