❆Gluten Free Chocolate Snowball Cookies❆
- 1 box Hodgson Mill Cookie mix –Gluten Free
- 2 oz Semi-sweet chocolate chips
- 2 tsp pure vanilla extract
- 1 egg(room temperature)
- ½ cup Nutiva non-dairy butter spread(soften)
- ½ cup Stevia (Truvia)
- 1 cup powder sugar (roll & dusting)
- ¼ tsp instant coffee
- 1 tbsp cocoa powder
In a large bowl or use a mixer to blend Truvia(Stevia), Nutiva(Non-dairy butterspread) and vanilla at low speed.
Measure 2 oz of chocolate chips and melt over a double boiler or microwave on low.
Add the instant coffee to the melted chocolate
and stir together.
The coffee enhances the chocolate flavor.
Then add the melted chocolate to the non-dairy butter spread & stevia mixture.
Blend for a few minutes to cool down the chocolate then you can add the 1 egg & cocoa powder.
Mix on low speed then slowly incorporate the cookie mix.
Just until moistened.
The dough will be stiff.
I’m using a 1 inch scoop to make sure my cookies are the same size. Roll dough into 1 inch balls.
Place the balls on the cookie sheets
lined with parchment paper.
Refrigerate for 1 hour.
Pre-heat oven to 350 degree F.
Pour the powder sugar into a shallow dish.
Roll the chilled dough balls into the powder sugar, thoroughly coating each one.
Place the sugar-coated dough balls onto the lined
cookie sheets about 2 inches apart.
This recipe makes 24 chocolate snowballs.
Bake for 15 minutes until the tops will crack slightly
and using a toothpick the center comes out clean.
To ensure chewy and fudgy cookies do not over bake.
Cool for 2-3 minutes and then I sift additional powdered sugar on top of cookies to cover completely.
Store in a covered container.