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    3⁄4 cup oil
    3⁄4 cup cocoa
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    2 cups potato starch
    2 teaspoons baking
    2 cups powdered sugar,
    for rolling cookies


    These cookies are easy quick and I’ve made them
    year round for friends who are gluten free and for
    Pesach as well.
    With a hand blender, mix together the cocoa, oil, and
    sugar. Beat in eggs, one at a time. Add vanilla.
    Add in potato starch and baking powder, and mix
    until the batter resembles thick paste.
    Chill batter several hours or overnight covered in
    fridge. If very liquidy after it’s been chilled, you may
    need to add a bit more potato starch.
    Preheat oven to 350F
    Roll batter into balls; roll each cookie ball in the
    powdered sugar until well coated. Space evenly spaced on a lined cookie sheet.
    Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for
    five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
    These cookies freeze well. I like to under bake them just a bit!