This recipe is extremely versatile. You won't believe it is gluten free, nut free, and egg free. Wow! Use the dough to make good ole chocolate chip cookies or make a cookie crust suitable for a variety of toppings.
Let your imagination run wild and create an awesome allergy friendly dessert!
2 sticks Passover Margarine (each 4 oz)
1.5 cups brown sugar
1 cup sugar
1 3/4 cup ground, unsweetened coconut
2 1/4 cup potato starch
3 tsp vanilla extract
In a standmixer combine all ingredients. Cream margarine, sugars, and vanilla first.
Then add dry ingredients last.
For Cookies (add a bag of semisweet chocolate chips) and bake at 375 for 12 minutes.
*Dough makes a very thin cookie. If cookies spread, re-shape with spatula and then allow to cool.Cool completely before transferring.
For Cookie Crust, bake at 375 for 15 minutes.
**This recipe gives you enough batter to make 1 9x13 cookie crust and atleast 1 dozen cookies (depending on size). If your cookies spread or don't transfer well, don't fret. Use the cookie crumbles as a garnish over the filled cake.
Top with Passover Whipped cream and fresh fruit
Top with Vanilla Cream and garnish with chocolate chip cookie crumbs
Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn