NOT YOUR CLASSIC PESACH COOKIES

Most people dread the thought of baking on Pesach because it usually consists of just eggs, oil, and potato starch. But I look forward to this time of year because I get to whip out all of my favorite gluten-free dessert recipes!  I promise you no one will be missing the chametz if you give these a try!

Chocolate Chip Peanut Butter Cookies

You can use any nut or seed butter you prefer for these cookies. You’ll love them on Pesach and all year round!

1 cup peanut butter

2 eggs

1/2 cup brown sugar

1/2 tsp. vanilla extract

Pinch of salt

1/2 tsp. baking powder

1/4 cup chocolate chips

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, combine the ingredients until a thick batter forms.

3. Scoop two tablespoons of batter on a parchment paper lined baking tray two inches apart and bake for 12 to14 minutes until they are firm.

4. Allow to rest on a cooling rack for five minutes.

Cinnamon Raisin Cookies

These cookies are a Pesach classic in my home. They’re crunchy on the outside and super chewy on the inside. The cinnamon gives them a familiar snickerdoodle flavor. You can’t get enough of these –  trust me!

2 1/4 cups almond flour

1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/3 cup butter or margarine (or coconut oil)
1 egg
1/2 cup coconut sugar (or brown sugar)
1/4 cup raisins/dried cranberries

1/4 cup crushed pistachios

1. In a mixing bowl, whisk the sugar and egg until creamy.

1. Add the baking soda, baking powder, vanilla, and salt. Fold in the almond flour, then the raisins.

1. Form ping pong size balls of batter and roll them in the pistachios.

1. Place on a parchment paper lined baking tray and bake on 350 for 18 to 20 minutes. Remove from the oven and allow to cool for 5 minutes.

CHEF’S TIP:

MAKE YOUR OWN GLUTEN-FREE FLOUR MIX!

During the year, it’s fairly easy to find gluten-free flour blends in stores. On Pesach, we need to get a little creative. This gluten-free flour blend is as close as one can get to real flour. Use this recipe as 1:1 all-purpose flour substitute.

2 cups almond flour or almond meal
1 ⅓ cups tapioca flour starch
⅔ cup coconut flour

1. Sift the ingredients together and store in an airtight container.