Category Archives: Cookies

Gluten Free Chocolate Crinkle Cookies {Recipe}

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!

Gluten Free Chocolate Crinkle Cookies
Serves: 6.5 dozen
  • 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
  • Mix
  1. In a large bowl, mix the oil, with the sugar.
  2. Add the eggs one at a time and mix until incorporated.
  3. Add in the potato starch, cocoa, powdered chocolate pudding mix, baking powder, vanilla and salt. stir until all combined.
  4. Chill the cookie dough (fridge or freezer) until firm enough to handle.
  5. Once the cookies are ready to bake, preheat the oven to 350 degrees F.
  6. Stir together equal parts confectioners and granulated sugar (about ½ cup each).
  7. Scoop the cookies using a small scoop (about 2 tsp. size) and roll in the sugars.
  8. 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
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Almond Flour Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies

Oatmeal Raisin Cookie Sticks {Recipe}

Oatmeal Raisin Cookie Sticks

I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for  over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.

Oatmeal Raisin Cookie Sticks {Recipe}
Serves: 24
  • ½ cup oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1¼ cups old fashioned oats
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup raisins
  1. Boil some water and pour over the raisins, set aside.
  2. Preheat oven to 350 degrees F.
  3. Line 2 cookie sheets with parchment paper and set aside.
  4. In a mixer fitted with the paddle attachment, mix the oil with the sugars. Add in the egg and vanilla and stir to combine.
  5. Add the flour, oats, cinnamon, baking powder, baking soda, and salt and stir to combine.
  6. Strain the water out of the raisins and add the raisins to the mixer. Stir to combine.
  7. Divide the batter between the 2 baking sheets. Spread the batter out to form a rectangle about 12 inches long by 3 inches wide. The batter will be sticky, use a spatula to spread the batter.
  8. Bake for about 20 minutes until the edges begin to brown. The batter will puff and spread.
  9. Remove from the oven and carefully slice into about 12 cookie sticks.
  10. Allow to cool completely. Once cool, slice the sticks once more to separate.


Inside Out Chocolate Chip Sticks {Recipe}

Inside Out Chocolate Chip Sticks | Lil Miss Cakes

I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl.  There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!

Inside Out Chocolate Chip Sticks {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1¼ cup flour
  • ¼ cup cocoa powder
  • 1 Tbs. corn starch
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup white chocolate chips
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment combine the oil and sugars. Mix well.
  3. Add in the egg and vanilla and mix to combine.
  4. Mix in the flour, cocoa, corn starch, baking soda, and salt. Stir to combine.
  5. Add in the chips and mix on low, trying not to break up the chips.
  6. Divide the dough in half and working on prepared baking sheet, form each half into a flat strip, about 11 inches long and 2 inches wide.
  7. Bake for about 20 minutes until dough is set.
  8. Remove from oven and allow to cool for 5 minutes. After 5 minutes, cut the strip into about 12 sticks. I use a metal bench scraper to press down and cut each stick. once cut, allow to completely cool.