Stepping into spring let’s have a quick step into winter and the great freezing weather and hot beverages like hot cocoa. But of course, we can’t forget the snow that we all love yet dislike when it overstays its welcome. I wanted to bring the great memories of snow and hot chocolate by bringing a vegan and allergy-friendly classic cookie. The snowball cookie.
You all may know snowball cookies as “Mexican Wedding Cookies”, but, this classic recipe has taken so many great flavors… a true snowball effect! So I am bringing you all my vegan double chocolate chip snowball cookies. If you are a fan of melt in your mouth chocolaty brownies but don’t want to overindulge this is the recipe for you.
This snowball packs a punch of decedent and rich flavors that you will come back for more!
***This recipe is gluten and dairy-free.
Warning: this recipe is not for a non-chocolate lover
Ingredients:
- Gluten-Free Flour
- Confectioners Sugar
- Simi-Sweet Chocolate Chips
- Cocoa Powder
- Salt
- Vanilla Extract
- Vegan Butter, Unsalted
- Xanthan Gum*
Materials:
- Food Processor w/ Dough Blade
- Measuring Spoons and Cups
- Baking Pans
- Parchment Paper
- Plastic Wrap
- Sifter
- Zester
Wisk together confectioners sugar, butter, cocoa powder, vanilla until a soft cookie dough is formed. Once the dough begins to form with hands begin to mix in chocolate chips and store the dough in the refrigerator for 30mins.
Preheat oven to 350 degrees begin to roll out cookie dough into balls and place on a baking sheet lined with parchment paper and bake for 7-10mins.
Once cookies begin to brown and the cookies are no longer glossy, remove from oven and allow to slightly cool. Place an extra cup of confectioner sugar into a small bowl and roll chocolate cookies in the bowl until fully covered and repeat until all cookies are covered.
When cookies have set serve and enjoy.
Double-Chocolate Chip Snowball Cookies
Ingredients
- 2 cups Gluten-Free Flour
- 1/2 cup Confectioners Sugar
- 1 cup Semi-sweet Chocolate Chips
- 1/2 cup Dark Cocoa Powder (Dairy-Free)
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Vegan Butter, unsalted (room temperature)
Directions
- Step 1 Wisk together confectioners sugar, butter, cocoa powder, vanilla until a soft cookie dough is formed
- Step 2 Once the dough begins to form with hands begin to mix in chocolate chips and store the dough in the refrigerator for 30mins
- Step 3 Preheat oven to 350 degrees begin to roll out cookie dough into balls and place on a baking sheet lined with parchment paper and bake for 7-10mins
- Step 4 Once cookies begin to brown and the cookies are no longer glossy, remove from oven and allow to slightly cool
- Step 5 Place an extra cup of confectioner sugar into a small bowl and roll chocolate cookies in the bowl until fully covered and repeat until all cookies are covered
- Step 6 When cookies have set serve and enjoy
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