Dairy Free Grain Free Chocolate Cookies

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.

For more delicious dairy free recipes, please visit our recipe page.

Need help finding dairy free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for dairy free products.

 

Print Recipe
Chocolate Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Measure out 3 cups of powdered sugar along with rest of the dry ingredients into a large bowl. Whisk until well incorporated.
  2. Measure out wet ingredients into a separate bowl and whisk to break up eggs and combine.
  3. Add wet ingredients to dry and stir until well combined.
  4. Refrigerate until dough is chilled, about thirty minutes.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

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.

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2019, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044