Category Archives: Passover

Triple Chocolate Gluten Free Pudding Cookies

Fudgy, chewy, soft, chocolaty, intense…all words that can be used to describe these awesome cookies.

The problem that many Pesach cookies,or desserts in general, have is that they taste like potato starch. I wanted to fix that problem and so I started to think what else could be used as a binder for cookies…then it hit me: pudding mix! There usually is a starch in pudding mix (which is how pudding gets thick), but maybe it wouldnt make the cookie taste like starch. So I tried it…success!

pudding cookie 3

FYI: Pudding is claimed to be a British invention. The first puddings made in ancient times were actually a meat product similar to sausages. The pudding we know today is more similar to custard, because of the custard power, which is similar to pudding mix. The first mention of chocolate pudding comes from a cookbook in 1730 called The Complete Practical Cook by Charles Carter.  Below is an advertisement from 1837 advertising the first packaged custard mix. The pudding we (us Americans) know (the sweet thick yummy chocolate thing) is more an American product. If you travel to, for example, England and ask for pudding you will most likely get something more cake-like.

Now back to these Pudding Cookies:pudding cookies 1

These cookies are really easy to make and yield amazing results. Trust me, you don’t need to be gluten free to eat these either…they are just a great fudgy chocolate cookie that happens to be gluten free and great for Pesach.

Triple Chocolate Gluten Free Pudding Cookies

Yield: about 24

Ingredients:

1/3 C. Oil

3/4 C Brown Sugar

1/2 C. Sugar

2 Eggs

1 tsn Vanilla sugar

1 1/4 C. Gluten Free Chocolate Pudding Mix (about 2 3.9 oz packages)

1/2 C Cocoa Powder

1 1/2 tsn Baking Soda

3/4-1 C.Chocolate chips **pictured are with white chocolate chips, check to make sure yours are kosher for Passover if you are using for Passover.

Preheat the oven to 350 degrees. Either spray a baking sheet with oil spray, or cover with parchment paper and set aside

Mix the oil, sugars, vanilla and eggs together until combined. Add in the pudding mix, cocoa powder, and baking soda and mix. Add in the chocolate chips and mix.

Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds, DO NOT FLATTEN, they spread.

Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.

Enjoy!

 

 

 

Gluten Free Chocolate Chip Sticks

GF chocolate chip sticks 1

This recipe is a shout-out to my friend Malkie. Malkie’s favorite foods were chocolate chip Eggo waffles and ziti pizza aka gluten upon gluten (and really that’s all she ate). But then one day Malkie became gluten free, and basically had nothing to eat. Over the years I have experimented and made up recipes for my dear picky friend. These chocolate chip sticks though were a winner from day one.

These chocolate chip sticks are amazing, like even for being gluten free amazing, like better then some non-gluten free chocolate chip sticks I have eaten in my life.

The base is almond flour which doesn’t give it the potato-starchy consistency that is usually associated with gluten free items, rather they are soft and chewy or crunchy (depending how you bake them…see below).

You may use ground almonds instead of almond flour if you cant find almond flour but they become a little fluffier, rather than chewier if you do (but are still really good).

These are perfect for pessach…they are non-gebroks (aka no matzah meal) or for any other time you want (or if you have a gluten free friend or relative).

Enjoy!

Gluten Free Chocolate Chip Sticks:

Yield: about 20-24 sticks

Ingredients:

2 eggs

3/4 C. sugar

2/3 C. oil

2 tsn baking powder

2 tsn vanilla

2 1/2 C. almond flour

1/3 C. potato starch

1 C. Chocolate Chips

Preheat the oven to 350 degrees.

Take a baking sheet and line with parchment paper and set aside.

Mix the eggs and sugar together.

Add in the oil and mix.

Add the baking power and vanilla and mix.

Add the almond flour, potato starch and chocolate chips and mix until everything is incorporated. (the batter will be wet and thick but not like a stiff dough).

Split the batter in two and shape each half into a log on the baking sheet.20170323_083731

Bake:

15-18 minutes if you want them really soft and chewy.

20-25 minutes if you want them more firm and less chewy.

Let cool 10-20 minutes before cutting them or they might fall apart.

BISCOTTI: Bake 20 minutes. take out and let cool about 5 minutes. Cut into sticks and lay each one out on the baking sheet. Bake another 15 minutes. After the cookies cool they will be crunchy.

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