Pesach Chocolate Chip Cookies--version #1 Crunchy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup blanched almond flour
½ cup tapioca starch
¼ cup arrowroot starch (can substitute potato starch)
2 tbsp coconut flour
½ tsp salt
1 tbsp vanilla
1 tsp baking soda
3/4 cup brown sugar (can substitute coconut sugar)
6 oz chocolate chips
3 tbsp coconut oil (can substitute parve margarine)
2 eggs, beaten
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Directions: |
Directions:Preheat the oven at 350º F
Mix almond flour, both starches, coconut flour, baking soda and set aside
Cream the sugar with the coconut oil (or margarine)
Add vanilla and salt
Add the beaten eggs
Mix in the dry ingredients until it reaches the consistency of dough
Stir in the chocolate chips
Let the dough rest for at least 10 minutes (or 20 minutes in the refrigerator) so that the starches and coconut flour can absorb maximal moisture
Drop in 1 tbsp or 2 tbsp amounts on cookie sheet and keep well spaced
Bake for 18 minutes and cool until firm |
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Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I don't always let the dough rest and they generally still come out well. For this one, mixing the dry ingredients first really helps, so I actually do this.
As with most recipes where starch substitutes for flour, you need to wait until the cookies cool until they become more solid. There is a temptation to let them over bake, but about 18 minutes is about right.
I add a lot of vanilla--feel free to cut back.
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