Passover begins this evening and I wanted to create a recipe that is kosher for the holiday, so I adapted my chocolate fudge crinkle cookies into a gluten free version that’s both gluten free and kosher for Passover. The best part about these chocolate fudge crinkle cookies is that you would never know that they are gluten free! They just taste like a decadent and chewy treat that you can enjoy year round.
I knew that these cookies were really good when I was snapping pictures and Andrew tried to sneak in and grab one! I got photographic evidence to prove it!
Note that You could technically make these by hand, but I highly recommend using a stand mixer (my choice) or an electric hand mixer for this recipe. You need to get the eggs and sugar to ribbon stage which would be super time consuming if you did it by hand.
Ingredients
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup salted butter
- 1 ¼ cup semi-sweet chocolate chips
- ¼ cup + 2 tablespoons coconut flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
Preheat the oven to 350 degrees.
Add eggs and both sugars to the bowl of a stand mixer. Beat eggs and both sugars on medium speed for 5 minutes until the mixture becomes light and pale yellow in color. When you pull the whisk out, you should see the light egg mixture cascade down like a ribbon. Add in the vanilla and mix to combine.
While the eggs are beating, place the butter and 1 cup of the chocolate chips in a microwave safe bowl, and microwave for 20 second intervals, stirring the mixture after each interval until it becomes smooth and glossy. Set aside to cool slightly.
In a separate bowl, sift the coconut flour, cocoa powder, and baking powder together to get rid of the lumps.
With the standing mixer on low, add the chocolate/butter mixture to the sugar and egg mixture and beat until everything is combined.
Next add in the dry ingredients in three batches, mixing just until all the dry ingredients are moistened and a thick batter is formed. Finally, add the remaining ¼ cup chocolate chips and mix so that they are evenly distributed throughout the batter.
Let the batter set up for about 10 minutes so it gets thick, and in the meantime, line a baking sheet with parchment paper and spray lightly with cooking spray, or line it with a silicone baking mat. Scoop about 2 teaspoons of batter per cookie (I use a 1 ¼ inch cookie scoop so each cookie is the same size) onto the cookie sheet. Leave about 1 ½ – 2 inches in between each cookie because they will spread as they bake.
Bake for 9 minutes at 350 degrees. When the cookies come out of the oven, let them set on the baking sheet for an additional 9-10 minutes before transferring them to a wire rack to cool completely.
Makes 3 dozen chocolate fudge crinkle cookies. Store them in an airtight container at room temp.