Peppermint Chocolate Snowball Cookies recipes

Gluten-free Peppermint Chocolate Snowball Cookies are created with almond flour, coconut sugar, and organic powdered sugar. Nice for the holidays! Gluten- and dairy-free optional.

Ingredient

– 6 tablespoons unsalted butter or vegan butter room temperature – ¼ cup coconut sugar – 1 teaspoon pure vanilla extract – 1 teaspoon peppermint extract – 1 ¼ cup (125g) almond flour (not meal) – ¼ cup (32g) arrowroot starch (cornstarch would work as well) – ¼ cup (20g) cocoa powder – ⅛ teaspoon salt – ¼ cup organic powdered sugar for rolling

Direction

Use an electric mixer to properly blend butter and coconut sugar in a large bowl. Add everything except powdered sugar. Mix 2-3 minutes to make batter.

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Fridge the bowl for about 30 minutes to cool it down. Warm the oven up to 350 degrees Fahrenheit and put parchment paper on a baking sheet.

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After chilling, scoop dough with a tablespoon or #40 cookie scoop onto prepared baking sheet. Place sheet on wire rack after 8 minutes of cautious baking.

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A platter should be topped with powdered sugar. As soon as the cookies have reached the desired temperature, roll them in powdered sugar to coat them.

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also see

also see

Gluten Free Chocolate Crinkle Cookies recipes