So these almost didn’t happen.
Every Passover I seek out a new and delicious dessert, made without flour or leavening agents. And though it can be a challenge, over the years I’ve amassed a decent collection of treats to get us through the holiday with our sweet tooth intact.
What ISN’T so easy, though, is finding a really good recipe that doesn’t use eggs. Which is a problem for vegans, or anyone with an allergy or sensitivity. And eggs are super important in Passover baking. Eggs – especially when separated and whipped up – provide that critical structure and leavening in place of ingredients such as baking soda and baking powder.
Um, not so easy.
I was able to find gluten-free cookies. I was able to find vegan cookies. I was able to find leavener-free cookies. But I could NOT find one that was all three.
So I decided to experiment. I know, I NEVER experiment. But I thought that if I could find a vegan and GF recipe that had just a tiny amount of leavening agent, that I could possibly eliminate it without affecting the taste or texture.
Um, not so much.
I made two different recipes, and while they were “okay” – like, you’d eat them if there was nothing else around and you needed something sweet, stat – they were NOT what I shoot for when baking vegan. As you may recall, when baking vegan I want a treat that you would happily eat despite the fact that it is devoid of eggs and dairy.
Many thanks to Dana from the beautiful blog The Minimalist Baker, for a thoughtful recipe that harnesses the magic of aquafaba** to create these super-delicious chocolate chip cookies that are crisp on the edges, tender as can be in the middle, and full of flavor.
The only change I made was substituting almond flour for the ground almond meal, and eliminating the 1/2 teaspoon of baking powder.
I’ve got one more recipe to share before the holiday begins, so stay tuned. What are YOUR favorite Passover desserts (bonus points if they’re vegan too!)?
barely adapted from The Minimalist Baker
1 1/4 cups almond flour
1/4 cup vegan chocolate chips
1/2 cup shredded unsweetened coconut
1/4 teaspoon kosher salt
1/3 cup brown sugar
1/4 cup aquafaba (liquid from a drained can of chickpeas – make these!)**
3 tablespoons coconut oil, melted
1/2 teaspoon vanilla
flaky sea salt for sprinkling
Stir the almond flour, chocolate chips, coconut, salt and brown sugar in a medium bowl. Using an electric mixer on high speed, beat the aquafaba till soft peaks form. Add the melted coconut oil and vanilla and beat to combine. Fold into the dry mixture till just combined. Cover and chill for at least 30 minutes.
Pre-heat oven to 375 degrees; line a baking sheet with parchment paper.
Use a tablespoon or cookie scoop to drop mounds of dough onto your prepared baking sheet. Press down lightly to flatten and sprinkle with flaky sea salt. Bake for 12 – 15 minutes or till golden brown around the edges. Let cookies cool on the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
This delicious recipe brought to you by Sheri Silver
**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds. So chickpeas – and as a result, aquafaba – would not be permitted during this time.
Check out my Pinterest board for more wheat-free recipes – many suitable for Passover!