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By: Adina Yaakov

With so many people going gluten-free, there are numerous wheat flour alternatives hitting the shelves of local supermarkets. Multiple recipes can be reconstructed to substitute wheat for almond, brown rice, or even chickpea flour. This works wonderfully in favor of gluten free individuals – but best of all, it gives kosher kitchens a variety of options for Passover baking! Say goodbye to your old potato starch Passover recipes and say hello to your favorite new Passover recipe, maybe even year-round. This recipe can be baked in sprayed ramekins or muffin tins to get similar results.

*Kosher for Passover

● 4 cups super fine almond flour
● ¾ cup brown sugar
● ½ teaspoon kosher salt
● ½ cup coconut oil, melted and cooled (or 1 stick margarine)
● 2 egg whites
● 2 teaspoons vanilla
● ½ cup bittersweet chocolate chips
● 1 pint vanilla ice cream
● 3 oz. bittersweet chocolate, melted

1. Preheat oven to 400ºF.
2. In a medium bowl, mix together the almond flour, brown sugar, and salt. Stir in
coconut oil, egg whites, vanilla, and chocolate chips. Stir until dough forms.
3. Press the dough into an even layer into two 8-inch non-stick skillets. Smooth the
tops with a rolling pin. If baking in ramekins or muffin tins, smooth down the tops with the
bottom of a cup.
4. Bake 18 to 20 minutes, until golden brown. Allow to cool for a few minutes so that
the texture sets but the cookie is still warm. Slice into wedges and serve from the
skillet. You can also serve by inverting the cookie onto a plate, then flip right side
up onto the serving plate.
5. Serve cookie warm with a scoop of vanilla ice cream. Drizzle melted chocolate on
top and serve immediately.

Serves 12