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.
Suggested Toppings:
Top with Passover Whipped cream and fresh fruit
Top with Vanilla Cream and garnish with chocolate chip cookie crumbs
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