Pesach flours are increasing in quality and the offerings are not only more diverse, they are more healthful as well. You might even find that for year-round baking, you like the nutty flavor of quinoa flour or the “coconutty-ness” of coconut flour more than the all-purpose flour gold standard. In many houses, any type of flour is better than matzo cake meal, but the quality of even that seems to improve each year as well! Enjoy these recipes from Pereg, which utilize a number of their new flours available this Pesach season, including quinoa, almond and coconut. Gluten-free eaters are also sure to appreciate the broader options. Make sure to warn anyone with tree nut allergies of almond flour ingredients if you have used it.

Quinoa Almond Cookies

Ingredients:

• 1 cup Pereg’s Quinoa Flour
• ½ cup granulated sugar
• 1 cup Pereg’s Almond Flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons oil such as grapeseed oil
• 2 eggs, whisked
• 1 teaspoon vanilla
• 2 tablespoons milk
• ½ cup chocolate chunks

Directions:

Preheat oven to 325 degrees F.

In a large bowl, whisk together dry ingredients: Pereg’s Quinoa Flour, sugar, Pereg’s Almond Flour, baking soda, cinnamon and salt.

Add in oil, eggs and vanilla and combine until a dough starts to form. Start adding milk and mix with clean hands until a dough forms. You may not need all the milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chunks.

Shape into 1-inch balls and place on a parchment paper–lined cookie sheet.

Bake on the middle rack for 12–14 minutes until golden brown. Let cool on cookie sheet. Can be kept in an airtight container for up to 3 days or frozen.

Coconut Flour Biscuits

Ingredients:

• 4 large eggs, divided
• ½ cup Pereg’s Coconut Flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup melted coconut oil
• 1 tablespoon brown rice syrup

Directions:

Preheat oven to 400 degrees F. In a medium bowl, whisk the egg whites until you have soft peaks and whites have doubled in size. In a separate bowl, whisk together Pereg’s Coconut Flour, baking powder and salt. Then fold yolks into whites and add remaining ingredients until you have a uniform batter and coconut flour has absorbed the liquid.

Divide batter into four pieces, and then mold into biscuit shapes about 1 inch tall. Place on a parchment paper–lined baking sheet and bake for 12 minutes or until browned on the top.

One Bowl Flourless Cashew Butter Double Chocolate Cookies

Ingredients:

• 1 cup of Gefen Cashew butter
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 1 cup toasted walnuts, chopped
• 1 bar dark chocolate, chopped
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• Pinch of salt
• 8 oz white chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix egg and sugars. Add vanilla, cashew butter, salt and baking soda. Mix well. Add chocolates and chopped nuts, mix to combine. Drop tablespoons of batter onto parchment paper–lined pan.

Bake 12–14 minutes. Makes approximately 24 cookies.