I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.
Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!
- ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups potato starch
- 1 cup dutch cocoa
- 1 pkg. powdered chocolate pudding
- 2 tsp. baking powder
- 2 tsp. vanilla extract
- ¼ tsp. salt
- powdered and granulated sugar for coating cookies
- In a large bowl, mix the oil, with the sugar.
- Add the eggs one at a time and mix until incorporated.
- Add in the potato starch, cocoa, powdered chocolate pudding mix, baking powder, vanilla and salt. stir until all combined.
- Chill the cookie dough (fridge or freezer) until firm enough to handle.
- Once the cookies are ready to bake, preheat the oven to 350 degrees F.
- Stir together equal parts confectioners and granulated sugar (about ½ cup each).
- Scoop the cookies using a small scoop (about 2 tsp. size) and roll in the sugars.
- Place dough on parchment lined baking sheet and bake until the cookies have spread and look set, about 10-12 minutes. Allow to cool completely before transferring.
More Passover dessert recipes:
Chocolate Chip Cookies
Double Chocolate Nut Cookies
Almond Flour Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies