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Parve
Easy
8 Servings
Allergens 
1 Hour, 40 Minutes
Diets
With crispy edges, a chewy center, and a dusting of powdered sugar, these cookies are perfect for when you need a break from the kitchen or for when you’re calmly lounging with a magazine. In both scenarios, they rise to the occasion.
Yields 18 cookies
1 3.5-ounce (100-gram) bar chocolate, melted
1/4 cup oil
2 tablespoons Elite Coffee diluted in 1/4 cup hot water
1 cup sugar
1/2 teaspoon cinnamon
2 egg yolks
1 teaspoon vanilla extract
1 and 3/4 cups Gefen Potato Starch
1 and 3/4 cups Gefen Almond Flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup sugar
1/2 tablespoon Gefen Cocoa Powder
1/3 cup Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine melted chocolate with oil, coffee, sugar, and cinnamon. Mix well.
When slightly cooled, add egg yolks and vanilla and mix. Add potato starch, almond flour, baking powder, baking soda, and salt. Mix until a smooth batter forms. Place the batter in the freezer for one to two hours to firm up.
Before taking the batter out, prepare two bowls for the coating. Place sugar and cocoa powder in one bowl and confectioners’ sugar in the other bowl.
Form a ball of cookie dough with a heaping tablespoon. Roll it in the sugar-cocoa mixture and then in confectioners’ sugar, making sure the cookie is coated well in white. Place on a baking sheet.
Repeat with remaining cookie dough.
Bake for 10–11 minutes. Enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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