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).
Gluten Free Chocolate Chip Sticks:
Yield: about 20-24 sticks
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.
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.