Gluten-Free Passover Chocolate Chip Cookies

Soft, chewy, and impossible to identify as gluten-free, these Passover chocolate chip cookies have been tested and tweaked until they came out just right. Potato starch and almond flour give them a classic bakery texture, and the recipe conveniently uses full containers of both potato starch and brown sugar, so there is barely any measuring.

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Ingredients

• 1 1/2 cups oil (safflower, nut oil, or similar; not olive oil)
• 1 package vanilla pudding mix
• 1 cup white sugar
• 2 cups brown sugar (one 16-ounce box)
• 3 tablespoons vanilla sugar
• 3 large eggs
• 2 egg yolks
• 1/4 cup orange juice
• 3 1/2 cups potato starch (one 24-ounce container)
• 5 cups almond flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• Chocolate chips and/or chopped chocolate bars (a mix of chunks and chips works beautifully; nuts optional)

Instructions

1. Preheat the oven to 350°F.
2. Mix the oil, orange juice, sugars, pudding mix, and eggs until well combined.
3. Add the potato starch, almond flour, baking soda, and salt, and mix. A gloved hand is the easiest tool for this.
4. Fold in the chocolate chips, chunks, and nuts if using.
5. Scoop soup-spoon-sized portions of dough, roll into balls, and press down slightly on a parchment-lined baking sheet. Leave a little space between cookies; they do not spread much.
6. Bake at 350°F for 8 to 12 minutes.

These keep beautifully through the holiday and disappear fast. Consider doubling the batch.