These Gluten And Dairy-Free Chocolate Chip Cookies are a family favorite I make for Passover and other Jewish holidays. Made with almond flour and potato starch, they bake up with crisp edges, soft centers, and plenty of rich chocolate. They're simple, reliable, and the kind of cookie that disappears fast.
Gluten And Dairy-Free Chocolate Chip Cookies At A Glance
- ⏱ Total Time: 26 minutes (11 min prep + 15 min bake)
- 🍪 Yield: About 36 cookies
- 🇺🇸 Cuisine Type: American
- 🍫 Flavor Profile: Crisp edges with a soft, chewy center and plenty of rich chocolate in every bite
- 🥗 Dietary Info: Gluten-free and dairy-free; Passover-friendly
- 🥡 Storage Notes: Store baked cookies in an airtight container at room temperature for up to 4 days. Dough can be frozen and baked as needed
- ⭐ Why You'll Love It: A reliable, crowd-pleasing chocolate chip cookie that works beautifully for Passover but is just as good any time of year
Unlike most Passover treats that are dry or too sweet, these cookies are a treat I look forward to. These cookies have the flavor and texture you crave in a classic chocolate chip cookie. With crisp edges and a chewy interior, you will also get plenty of chocolate in every bite.
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With simple ingredients and no complicated techniques, they come together quickly. Freeze the dough and enjoy cookies any time of year!
All Passover desserts need to be gluten-free but not all are dairy-free. My favorite desserts are Flourless Chocolate Cake, Matzo Crack, Coconut Macaroons, and the Almond Macaroon Cookies!
Ingredients
You will need the following ingredients to make these gluten-free chocolate chip cookies:
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Ingredient Notes
- Almond Flour - Use a finely ground almond flour. I tested this recipe using regular almond flour and found that the texture was too gritty, making the cookies taste dry and crumbly. While I did not test this, you can use coconut flour in place of the almond flour to make these nut-free. Coconut flour absorbs more liquid so you would need to add more liquid into the batter to replace what it absorbed.
- Potato Starch - For Passover you cannot use a gluten-free flour so in an effort to bring the dough together and keep the moisture content I added potato starch. I did test using only matzo meal but I didn't like the taste or texture of the cookies. I did not test replacing part of the potato starch with matzo meal; however, you would have a firmer, more cake-like, cookie.
- Chocolate Chips - For Passover, you will need to look for a Passover approved chocolate chip. If you can't find them, use a chocolate bar and chop it into pieces.
See the recipe card for quantities.
How To Make Chocolate Chip Cookies For Passover: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350℉.
Line a baking sheet with parchment paper.
In a large mixing bowl, mix the sugar, brown sugar, oil, eggs, and vanilla until smooth.
Step 2: Add in the potato starch, almond flour, salt, and baking soda.
Step 3: Fold in the chocolate chips.
Freeze for 15-20 minutes.
Step 4: Drop heaping tablespoon-sized dough onto the prepared baking sheet, spacing them 2-3 inches apart.
Bake for 10-12 minutes until the edges are golden brown and the middle is soft.
Remove from the oven and let cool.
Recipe Tips
- Don't space the cookies too close together. I found when testing these that I needed a lot of room in between as these cookies like to spread!
Confidence Tip
Let Them Cool on the Baking Sheet: Almond flour-based cookies are delicate right out of the oven. Letting them cool for a few minutes before transferring them to a wire rack helps them set without breaking.
Variations:
- Chocolate Chips - I am a semi-sweet or dark chocolate fan but feel free to use milk chocolate or white chocolate in this recipe.
- Cinnamon or Spice - A pinch of cinnamon or cardamom can add warmth to the flavor without overpowering the chocolate.
- Orange Zest - A little fresh orange zest in the dough pairs beautifully with chocolate and gives the cookies a bright, citrusy note.
- Nuts - You can add walnuts or pecans to this batter.
Potato starch is an ingredient I like using for Passover. I even use it in my Carrot Kugel and the Vegetable Kugel.
Do you love cookies and it isn't even Passover? Try the Chocolate Chip Dubai Cookies, Lemon Blueberry Cookies or the Lemon Poppy Seed Cookies.
Frequently Asked Questions
Store these cookies in an airtight container on the kitchen counter.
Yes. This recipe calls for 6 oz of oil. You can melt 6 tsps of butter and use butter in place of the oil. The recipe will not be dairy-free if you do this.
Other Cookies And Desserts
Let me know your thoughts on these Gluten And Dairy-Free Chocolate Chip Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Gluten And Dairy-Free Chocolate Chip Cookies
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Equipment
Ingredients
- ¾ cup oil
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 tsps vanilla extract
- 2 large eggs
- 1 ¼ cups potato starch
- 3 cups almond flour bleached and extra fine
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, mix the sugar, brown sugar, oil, eggs, and vanilla until smooth.¾ cup oil, ½ cup granulated sugar, 1 cup brown sugar, 2 large eggs, 2 tsps vanilla extract
- Add in the potato starch, almond flour, salt, and baking soda.1 ¼ cups potato starch, 3 cups almond flour, 1 teaspoon baking soda, 1 teaspoon salt
- Fold in the chocolate chips.
- Freeze for 15-20 minutes.
- Drop heaping tablespoon-sized dough onto the prepared baking sheet, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the middle is soft.
- Remove from the oven and let cool.
Gwen Wolken says
The best cookies!