Hosting celebrations can make even the most seasoned host nervous about the details. Food allergies can present unique challenges, but dessert should never be one of them. These chocolate cookies pack a sweet chocolate punch. They are also gluten, dairy and grain free, which makes them uniquely suited for those who need to avoid those ingredients.
My family was pretty skeptical that a cookie made with potato starch would have enough chocolate flavor. Of course, I considered that a challenge.
When I was little, my best friend celebrated Passover. She use to bring little peanut butter and jelly matzo cracker sandwiches for school lunch. I remember sitting in her kitchen and watching her mom and other ladies make dishes for the Passover Seder. One of the ingredients that they used was potato starch.
I figured that if it worked for them, it had to work for me. After quite a few, not so pretty or tasty results, I came out with these delicious cookies. Potato starch or not, my family loves these cookies and ask for them often. I am happy to say that I finally won them over.
These allergy friendly, organic chocolate cookies are light and delicious and are perfect for any occasion.
Serve them with fresh fruit and sorbet for a refreshing, allergy friendly dessert.
For more delicious organic recipes, please visit our recipe page.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
dozen
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- 4 cups Organic powdered sugar divided into 3 cups and 1 cup
- 2 1/2 cups Organic potato starch Do not use potato flour
- 1 cup Organic almond flour
- 1 cups Organic cocoa powder
- 2 tsp Organic baking powder
- 1/4 tsp Organic salt
- 1/2 cup Organic vegetable oil
- 1 tsp Organic vanilla extract
- 4 Organic 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 grain free chocolate cookies store nicely in an airtight plastic bag for 2-3 days on the countertop. If longer storage is needed, refrigerate or freeze to maintain freshness.
This grain free chocolate cookie recipe is organic, gluten free, dairy free and vegetarian.
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