Gluten Free Chocolate Chip Cookies

Last year for Passover, I bought all these unusual flours that were kosher for Passover for the first time. I bought banana flour, quinoa flour and coconut flour.

I made a few things with them, with mixed reviews.

The consensus seems to be that the end results were no better than the traditional alternative “flours” like potato starch, tapioca starch, ground nuts and matzah meal.

Tonight is the holiday of Purim.  What this also means is that Passover is around the corner.

I still have so much leftover flours from last year. I couldn’t let them go to waste.

This holiday provides a unique opportunity to be creative. I thought: “why not bake cookies with the gluten-free flours from Passover to give away for my Mishloach Manot (Food to Friends.)??

Voila! Chocolate Chips Cookies with banana flour.

For a wonderful and funny explanation of Purim, please go read what Dolly wrote over at koolkosherkitchen.  Raizel and I really enjoyed it. Check it out!

 

Gluten Free Chocolate Chip Cookies

Ingredients:

1 ½  cups banana flour
2 cups rolled oats

Passover adaption: omit and add nuts, if desired.
1 ½  cup brown sugar
½  cup white sugar
1 cup oil
2 large egg
1 teaspoon baking soda
1 teaspoon salt
2 tsp pure vanilla extract

9 oz. chocolate chips

 

Instructions

Food processor: mix oil, sugars, eggs, and vanilla. Add banana flour, oatmeal, baking soda, and salt until just blended. Stir in the chocolate chips. (If you want, you can stir in the oatmeal with the chocolate chips, but I did not).

Drop or shape dough using a teaspoon onto cookie sheet lined with parchment paper.

Bake in 350*F oven for 15-20 minutes, or until lightly browned.

Cool slightly while still on the cookie sheet and then let cool completely on wire racks.

I must have been tired by the time I made these. Unfortunately, I only have one picture of the final product:

Raizel thought that they were really good. My husband unfortunately thought that they tasted “passadik” (like Passover food.) I say, “that’s the way the cookie crumbles.”

Today, there are more and more people who are gluten free. I think that these cookies are a great way to accommodate people on such a special diet.

Enjoy!

Happy Purim 🎭

Passover Mandelbread  or Drop Cookies With Chocolate Chips

Although Passover is over, I still want to share some of the recipes that I made over the holiday. This way, I can keep track for next year.

This year, for the very first time, I experimented with making kosher for Passover mandelbread with chocolate chips. I also used the dough to make drop cookies as well. 

Mandelbread is a very traditional Jewish cookie similar to biscotti that I make during the year.

As I have shared, one of the culinary challenges of Passover is baking desserts without sacrificing taste and texture.

I usually try to stick to recipes that are specifically designed to be kosher for Passover. Especially when baking, I find that it is difficult to adapt recipes to be suitable for the holiday.

For many reasons, I also avoid cooking and baking with matzah meal. I find that matzah meal makes the texture dry and tastes unpleasant. 

So, I wanted to make mandelbread which is non-gebrokts (without matzah meal) and also gluten free. However, I couldn’t find a recipe to accommodate my specifications.

So, I broke some of my personal baking rules. I took my regular mandelbread recipe and adapted it for Passover. 

Instead of regular flour, I used almond flour and tapioca starch. I was not planning on initially adding the tapioca starch. But, the dough was too sticky and did not hold its shape without it.

Below is the recipe of how I made the cookies this year, together with my recommendations for how to improve the recipe for next year.

Ingredients 

1 orange

2 eggs

3/4 cups sugar

Recommendation: Can also make with only 1/2 cup sugar. 

1/2 cup oil

Next time, I might use 1/4 cup of oil as nuts have a higher fat content.

4 cups almond flour 

1/2 – 1 cup  tapioca starch (approximately to make the dough less sticky and able to be shaped)

With less oil, tapioca starch may not be necessary.

2 teaspoons baking power

1 cup chopped nuts (approximately, to make the dough less sticky and able to be shaped)

9 oz. chocolate chips

Instructions 

Using a food processor, pulse the whole orange until finely chopped. 

Add the sugar, eggs and oil and mix until smooth. 

Then add almond flour and baking powder and pulse until blended.

I found that the dough was too sticky, so I added the tapioca starch and chopped almonds.

Stir in 9 oz. of chocolate chips.

Bake in 350*F oven until lightly browned and firm to touch. 

Raizel loves “dot” cookies, which I rarely make. 

So, most of the batter was made as drop cookies. 

A much smaller amount was baked in a log like mandelbread. 

When cooked, I sliced the dough and baked them again in a 250*F oven until toasted.

Here are the pictures:

The cookie dough when fully mixed

Dough shaped as drop cookies

Drop cookies final product

The final product baked like mandelbread/biscotti

It actually turned out to be less time consuming to make drop cookies instead of mandelbread. And, I think the texture was better too.

It may be that with almond flour, the dough is less resilient? I also think that the texture might be better if the dough is chilled prior to baking.

Overall, the cookies were a hit. Raizel declared, “this is killer!” 

And, they are even being eaten after Passover!

Enjoy!