These delicious cookies would also work year-round as a gluten free option. I’ve taken them up a notch by sandwiching ice cream between them — they’ll be the hit of your Seder.  If you’re not a fan of chocolate chips swap them out for dried fruit — chopped dried apricots, cranberries and raisins all work well. Take your pick.

Method

• Whisk the oil, sugars, egg and egg yolk and vanilla until creamy. Sift in the bicarbonate of soda, baking powder, salt, ground hazelnuts, potato flour and almond flour into the wet mix and combine with a wooden spoon. Add the chocolate chips and mix them in.
• Cut a sheet of cling film and lay it on your work surface. Place half the mixture on the cling film and roll it to form a log, squishing in the escaped chocolate chips as you go. Repeat for the second half and refrigerate for at least 30 minutes. At this stage, it will keep for 3-4 days in the fridge or you can freeze it for up to 6weeks.
• When you are ready to bake the cookies, preheat your oven to 180°C and line two baking sheets with baking parchment.
• Roll the cookie dough into balls the size of a large walnut and place 12 on the tray squashing them slightly flat. Bake for about 8 - 9 minutes. They will be soft when you take them out but will firm up on cooling.
• Allow the trays to cool and repeat the process until you have baked all your cookies.
• To turn them into amazing ice cream sandwiches allow your ice cream/parev frozen dessert to soften a little – just enough to allow you to scoop easily — and add a generous dollop to a cookie then top with a second cookie. I found a ¼ cup measure/scoop worked well for this – try to find something with same diameter as your cookies, but if you don’t have anything you can simply neaten the edgeswith a cutlery knife. 
• Repeat with as many cookies as you want to turn into sandwiches. Open freeze the prepared cookie sandwiches on a tray until firm then store in a freezer box or bag until ready to serve.

Louismann