Best 3 Crispy Passover Cookies Gluten Free Recipes
Crispy Passover Cookies: A Delightful Treat for Your Holiday Celebrations
During the Passover holiday, when the consumption of leavened bread is prohibited, cookies become a delightful treat that adds a touch of sweetness to the festive gatherings. These crispy Passover cookies, also known as gluten-free Passover cookies, offer a delectable experience while adhering to the dietary restrictions of the holiday. With their light and crispy texture, these cookies are perfect for enjoying with a cup of tea or coffee, and they also make wonderful gifts for friends and family.
This article presents a collection of recipes for crispy Passover cookies, each offering a unique flavor profile and texture. From the classic chocolate chip cookies to the nutty oatmeal cookies and the chewy coconut macaroons, there's a recipe for every taste preference. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure success in your baking endeavors.
The chocolate chip cookies, a timeless favorite, are transformed into a Passover-friendly version using almond flour and potato starch, resulting in a crispy and chewy texture. The oatmeal cookies, packed with oats, nuts, and dried fruits, offer a wholesome and satisfying treat. The coconut macaroons, with their delicate sweetness and chewy texture, are a delightful addition to any Passover dessert table.
In addition to these classic recipes, the article also features some unique and innovative variations on the crispy Passover cookie theme. The lemon poppy seed cookies, with their bright citrus flavor and crunchy poppy seeds, add a refreshing twist to the traditional cookie experience. The pistachio cookies, made with ground pistachios and a hint of rose water, offer a delightful Middle Eastern flavor profile.
Whether you're looking for a classic Passover treat or a new and exciting cookie recipe, this article has something for everyone. With its detailed instructions, helpful tips, and a variety of recipes to choose from, it's the perfect resource for creating delicious and crispy Passover cookies that will be enjoyed by all.
CRISPY PASSOVER COOKIES (GLUTEN-FREE)
I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets.
Provided by blucoat
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat eggs eggs, salt, and vanilla.
- Add sugar, nuts, and coconut, if using. The mixture will be thick.
- Drop onto a greased pan by small spoonfuls. Bake at 350°F for 15 minutes or until golden. Let harden before removing from pan.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!
From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.
Provided by Sarah Chana
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
- Add in potato starch and baking powder, and mix until the batter resembles thick paste.
- Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
- Preheat oven to 350F/ 180C .
- Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
- Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
- Freezes well.
Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure your oven is preheated to the correct temperature before baking.
- Do not overmix the dough, as this will result in tough cookies.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are golden brown around the edges but still soft in the center.
- Let the cookies cool completely on a wire rack before storing them.
Conclusion:
With just a few simple ingredients and a little bit of time, you can create delicious and crispy Passover cookies that are sure to please everyone at your seder table. These cookies are also a great way to use up any leftover matzo meal. So next time you're looking for a sweet and festive treat, give these crispy Passover cookies a try!
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