Passover Nutfree Chocolate Chip Cookies

WARNING:Pesach baking is not for the faint of heart. 
Ingredients are limited and sometimes funky (different properties than the year round baking fare). Getting it right requires patience and perseverance.

Then again, this whole Passover business is not for the faint of heart. We're stiff-necked, gritty gals,WE CAN DO THIS!!!

You'll want to make a test batch of 3 cookies to judge baking time and whether your batch needs additional potato starch. It is normal for these cookies to spread, so leave plenty of room between the cookies (at least 4 inches). If  you've left plenty of space and your cookies spread too much, your batter needs more potato starch. The starch will bulk up the cookie so it doesn't spread as much (but don't over do it or you'll have rocks for cookies). Like I said, patience....

Your persistence will pay off! Check out the gorgeous cookies above, can you tell they're not chametz? These cookies are nut free, gluten free, dairy free ( and soy and corn free when using Passover margarine). Enjoy!!!!

Passover Nutfree Chocolate Chip Cookies

1 cup/8oz  Passover Margarine(1/2 a Block of Mother's Brand Margarine) 

2 eggs

1 1/4 cups firmly packed brown sugar 

3/4 cup granulated sugar

1 3/4 cups flaked or ground, unsweetened coconut

2 cups (be generous) Potato Starch

2 tsps Passover vanilla extract

1 bag semisweet Pareve Passover Chocolate chips

Preheat oven to 375. In a standmixer, cream margarine, eggs, sugars, and vanilla. Then slowly combine dry ingredients. Stir in chocolate chips last. Place balls of cookie dough on a cookie sheet (sprayed with Passover baking spray) atleast 4 inches apart. Cookies will spread.

Bake for 12-14 minutes. 

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