GF Chocolate cookies covered in powdered sugar
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GF Dusted Chocolate Snowballs ~ They melt in your mouth!

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These heavenly gf dusted chocolate snowballs are going to melt in your mouth.  In fact, these chocolate cookies remind me of another holiday cookie…do you know which ones I am talking about?

I have made these with regular flour and gluten-free flour blends. You absolutely cannot tell which ones are which!
No eggs are used in this recipe, and you can switch out the butter for a dairy-free type like Earth Balance Buttery Sticks or Country Crock Plant Butter.

 


To Make GF Dusted Chocolate Snowballs, You Will Need These Ingredients:

  • Granulated sugar, I used beet sugar.
  • Butter or a dairy-free substitute
  • Crunchy peanut butter. Creamy is ok, but I like the extra crunch. Sun-butter can be substituted.
  • Vanilla extract
  • Salt
  • Baking soda
  • Flour, I used a gluten-free flour blend. See my suggestions or use any purchased gluten-free flour blend.
  • Cocoa powder
  • Xanthan gum or guar gum (corn-free) for gluten-free cookies only ~ omit if the gluten-free flour blend includes either of these ingredients.
  • Semi-sweet chocolate chips, I used allergy-friendly mini semi-sweet chocolate chips.
  • Powdered sugar for dusting.

 

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These chocolate snowball cookies don’t have to be dusted with powdered sugar…they are delicious with or without.

 

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GF dusted chocolate snowball cookies should be stored in an airtight container for several days or freeze for a totally amazing frozen treat.

*NOTE– You might need to eat these with your free hand underneath your chin; they truly are fragile. Of course, you can always eat them frozen as well.

 

GF Dusted Chocolate Snowballs

Light chocolate cookies with rich chocolate flavor. A holiday tradition and party favorite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, allergy-friendly easy homemade vegan cookies, baking, cookies, dairy-free, dessert, egg-free, gluten-free, holiday cookies
Servings: 40 Servings
Calories: 156kcal

Ingredients

  • 1 cup granulated sugar I used beet sugar
  • 1/2 cup butter softened. I used a dairy-free substitute
  • 2 cups crunchy peanut butter creamy is ok too, but I like the extra crunch. Sun-butter can be substituted.
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup flour I used a gluten-free flour blend. See my suggestions or any purchased blend.
  • 1/2 cup cocoa powder
  • 1/4 tsp xanthan gum or guar gum (corn-free) for gluten-free cookies if the flour blend does not include one of these.
  • 1 cup semi-sweet chocolate chips I used allergy-friendly mini semi-sweet chocolate chips.
  • Powdered sugar for dusting. Optional

Instructions

  • Preheat oven to 375. Prepare a cookie sheet with parchment paper or silicone liners.
  • In a medium mixing bowl combine butter or butter substitute with sugar. Beat until creamy.
  • Add peanut butter and vanilla. Mix well.
  • Combine dry ingredients in a small bowl, stir to mix.
  • Add to creamed mixture. Mix on low speed or stir with a spoon.
  • Fold in chocolate chips.
  • Form balls with about 2 Tbsp of dough. Bake for about 15 minutes, depending on the size of the balls.
  • Remove from the oven and let sit to cool and become firmer. These are very fragile.
  • Using a turner, transfer to a wire rack or large flat container. Sprinkle with powdered sugar.

Notes

**4 WW points plus per cookie

Nutrition

Serving: 1Cookie | Calories: 156kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 129mg | Potassium: 141mg | Fiber: 2g | Sugar: 8g | Vitamin A: 73IU | Calcium: 11mg | Iron: 1mg

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This recipe idea came from, www.feedmeimhungry.com

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