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This is THE pesach chocolate cookie – it’s simple and easy to make, with the kind of texture that will have you coming back for more and more!
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Flourless Fudge Cookies {passover and gluten-free}
Ingredients
- ½ cup almond butter or nut butter of choice
- ½ cup oil
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 cup cocoa powder
- ⅔ cup potato starch
Instructions
- Preheat oven to 350⁰F. Line two baking sheets with parchment and set aside.
- In the bowl of an electric mixer on medium speed, beat together almond butter and oil until smooth. Add sugar and beat until smooth and creamy.
- Add eggs, vanilla, and baking powder and beat until combined. Turn the mixer to low and add cocoa powder. Beat to combine. Add potato starch and beat until just combined.
- Using a medium cookie scoop (or heaping tablespoon), drop dough onto prepared baking sheet. Bake for 10 minutes.
Notes
Make it ahead: These cookies freeze nicely in an airtight container or bag.
Note: For a crinckle cookie look, roll dough in powdered sugar before placing on the baking sheet.
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