Chocolate Snowballs (GF, optionally vegan)
Rich, chocolatey and buttery cookies.
gluten free, chocolate, vegan
60 cookies
- 300 g almond flour
- 200 g brown sugar
- 200 g vegan butter (I use Nuttelex buttery)
- 100 g cocoa powder
- 75 g corn flour (corn starch)
- 2 eggs or vegan equivalent (I use McKenzie's egg replacer)
- 1/2 teaspoon salt
- 1 teaspoon peppermint essence
- 75 g (1/2 cup) icing sugar, for rolling
- Preheat the oven to 180°C (350°F) conventional / 160°C fan-forced.
- In a mixing bowl, combine dry ingredients: almond flour, corn flour, brown sugar, cocoa powder and salt.
- When well combined, add melted butter and egg.
- Stir to combined with a rubber spatula or wooden spoon.
- Cool in the fridge for at least 1 hour to make it easier to scoop and roll.
- Scoop with a rounded teaspoon or very small (3 cm) cookie scoop and roll into balls.
- Place the icing sugar in a small bowl. Roll each ball in the icing sugar, then place on the tray.
- Bake for 10-12 minutes on the center rack until dry outside, cracked, and the inside of the cracks looks fudgy and moist.
- Let the cookies cool on the baking sheet before gently transferring to a cooling rack.
Adapted from a number of sources:
https://braesbites.com/chocolate-crinkle-cookies-gluten-free/#recipe
https://www.theconsciousplantkitchen.com/chocolate-crinkle-cookies/#wprm-recipe-container-84104
https://saltedplains.com/chocolate-peppermint-snowball-cookies-gluten-free/#recipe