What?!? I can hear you asking. THAT was made from potato starch?!

Yes! Anything's Possible!

My only problem with this recipe is that it goes so fast, you forever need to make more of them…

The story behind this recipe is that as we were putting the cakes & cookies section together, my graphic artist, Zippy Thumim, took a look and couldn't get over that I did not have a chocolate chip cookie recipe anywhere. She gave me hers, from her mother.

I pulled out my potato starch and ingredients, went on a hunt for just the right kind of almonds to pulverize into powder, and we made them.

Good is not the word. I hid the really nicest ones in the freezer for the photo you see here, and then realized that I had nothing really to give my kids to taste since most of them were so perfect looking…

This recipe is from Mrs. Rikva Thumim of Golders Green, London.

Ingredients:

  • 2 cups sugar
  • 2 eggs
  • 1 cup oil
  • 2 packets, about 2 T. vanilla sugar
  • 3¼ cups / 400 grams very finely ground almonds (almost flour consistency)
  • 1 cup potato starch
  • 1¼ cups / 10 oz. chocolate chips

Directions:

  1. Preheat the oven to 350°F / 180°C.
  2. Cream together the sugar, eggs, and oil. Add in the vanilla, almonds, potato starch, and chocolate chips and mix well.
  3. Freeze the batter for 10 minutes to make it easier to form the cookies. It will be oily, but this is normal.
  4. Make small balls out of the batter using your hands or a mini ice cream scooper. Place them on a parchment-baking paper- lined tray. DO NOT flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they got.
  5. Bake them for 12 minutes, until they are lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want somefor later, and yes, these do freeze well!

Yields: Approximately 45 cookies