Decadent Flourless Chocolate Snowball Cookies
Indulge in these Decadent Flourless Chocolate Snowball Cookies, a gourmet treat that combines rich chocolate flavor with a delightful chewy texture, perfect for those who avoid gluten. These cookies are made with ground almonds and cocoa powder, lending them an irresistible nutty depth and a beautiful snowy white icing sugar finish. Perfect for festive occasions, these cookies not only taste divine but also add an elegant flair to your holiday cookie tray. Prepare for chocolate bliss that everyone, gluten-free or not, will adore.
N/A
Servings
67
Calories
10
Ingredients
Ingredients
Ground almonds
1/2 cup (Finely ground)
Cocoa powder
1/2 cup (Unsweetened)
Baking powder
1 teaspoon (Standard)
Salt
1/8 teaspoon (Fine)
Butter
1/4 cup (Softened, at room temperature)
Brown sugar
2/3 cup (Pack firmly)
Egg
1 (Large, room temperature)
Vanilla extract
1/2 teaspoon (Pure)
Dark chocolate
4 squares (112 grams) (Melted and cooled)
Icing sugar
1/4 cup (For dusting)
Instructions
1
In a small bowl, combine the ground almonds, cocoa powder, baking powder, and salt. Whisk until well blended and set aside.
2
In a large mixing bowl, cream the room temperature butter and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
3
Add the egg and vanilla extract to the creamed butter mixture and beat until fully incorporated.
4
Stir in the cooled melted dark chocolate until the mixture is smooth.
5
Gradually fold in the almond mixture into the chocolate mixture until no dry ingredients remain and the dough is uniform.
6
Cover the dough with plastic wrap and refrigerate for 10 to 20 minutes, allowing it to firm up.
7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8
Place icing sugar into a shallow bowl. Using a tablespoon, scoop out the chilled dough and roll it between your palms to form balls.
9
Coat each ball in icing sugar, ensuring they are thoroughly covered, and place them on the prepared baking sheets with enough space between each cookie.
10
Bake for 12-14 minutes until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies sit on the sheets for 2 minutes to firm up.
11
Transfer the cookies to a wire rack to cool completely, and enjoy your decadent treats.
Nutrition Information
3.75g
Fat
6.25g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free because they utilize ground almonds instead of traditional wheat flour.
What creates the snowball effect on these cookies?
The snowball appearance is created by rolling the chilled dough balls in icing sugar before baking, which creates a white, cracked finish.
Can I use almond flour instead of ground almonds?
Yes, almond flour can be used as a direct substitute for ground almonds and will result in a slightly smoother texture.
How should I store flourless chocolate snowball cookies?
Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
Can I freeze the cookie dough?
Yes, you can freeze the dough balls for up to 3 months; bake them directly from the freezer, adding 1-2 minutes to the bake time.
Can I freeze the baked cookies?
Yes, once completely cooled, these cookies can be frozen in a freezer-safe container for up to 3 months.
What kind of chocolate is recommended for this recipe?
The recipe calls for 4 squares (112 grams) of dark chocolate, melted and cooled, for a rich and indulgent flavor.
How do I properly melt the dark chocolate?
You can melt the chocolate in a microwave using 30-second intervals, stirring between each, or use a double boiler on the stovetop.
Why does the dough need to be refrigerated?
Refrigerating the dough for 10 to 20 minutes allows it to firm up, making it easier to roll into balls without sticking to your hands.
Can I use a sugar substitute for the brown sugar?
While brown sugar provides the best texture and moisture, you can use a 1:1 granulated sugar substitute designed for baking.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and structure, but a high-quality baking margarine can be used as a substitute.
What should I do if the icing sugar melts during baking?
Ensure the dough is well-chilled before rolling; you can also give the cookies a second dusting of icing sugar after they have completely cooled.
How many cookies does this recipe make?
Depending on the size of your scoops, this recipe typically makes approximately 18 to 24 cookies.
What is the texture of these cookies?
These cookies have a decadent, fudgy, and chewy texture, similar to a rich brownie.
Can I add chopped nuts to the dough?
Yes, adding 1/4 cup of finely chopped walnuts or pecans can add a delicious crunch to the chocolate base.
Can I make these cookies vegan?
To make them vegan, replace the egg with a flax egg and use plant-based butter and dairy-free dark chocolate.
Why did my cookies turn out flat?
Cookies may flatten if the butter was too warm or if the dough was not chilled long enough before entering the oven.
Are these cookies dairy-free?
The standard recipe contains butter and chocolate that may contain dairy, so it is not dairy-free unless specific substitutions are made.
Can I use white chocolate instead of dark chocolate?
White chocolate has a different fat and sugar content which may change the spread and texture of the cookie significantly.
What size should the dough balls be?
Use a rounded tablespoon to scoop the dough, creating balls roughly 1 inch in diameter.
Do I need to grease the baking sheets?
No, it is recommended to use parchment paper to prevent sticking and ensure the cookies are easy to remove.
Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa powder will work perfectly and provide a darker color and a smoother chocolate taste.
How do I know when the cookies are done?
Bake for 12-14 minutes; the edges should be set while the centers should still look slightly soft.
Why must the cookies sit on the baking sheet for 2 minutes after baking?
The cookies are very soft when they first come out of the oven; letting them sit helps them firm up so they don't break when moved.
Can I skip the icing sugar coating?
Yes, you can skip the coating, but the cookies will not have the characteristic snowball look.
Is there a substitute for the egg?
A commercial egg replacer or a flax egg can be used, though the final texture may be slightly less chewy.
Can I add peppermint extract for the holidays?
Yes, adding 1/4 teaspoon of peppermint extract along with the vanilla creates a wonderful chocolate-mint variation.
How many calories are in one cookie?
Each cookie contains approximately 67 calories, making them a relatively light indulgence.
Are these cookies suitable for a cookie swap?
Yes, their festive appearance and gluten-free nature make them a perfect and inclusive addition to any holiday cookie exchange.
Can I use natural cocoa powder?
Yes, unsweetened natural cocoa powder is ideal for this recipe and provides a deep chocolate flavor.