Hello! How was your weekend? Are you tying up all the holiday loose ends?
I’m trying to tie up the loose ends here, but it’s been a bit rough with two little boys with colds. If Darryl and I don’t catch this cold, then that means our immune systems are in great shape, because we have been sneezed on about fifty times each. :)
I thought I’d share just ONE more holiday cookie recipe with you! Maybe you still have a little baking to do, and need a fantastically easy and delicious cookie recipe? Perhaps you would like it to be gluten free and vegan? Oh, and have a little chocolate, too?
Perfect! I have just the thing.
Snowball cookies! I love, love, LOVE these cookies so much.
I know that some people like to make them with nuts, but I prefer them with mini chocolate chips. Darryl’s mom always makes them that way, and I just have gotten used to it, I guess.
The chocolate chips add a little more sweetness to these cookies, which aren’t terribly sweet. They are buttery and kind of like shortbread, but not as rich.
You could even go all out and do chopped nuts AND mini-chocolate chips! They would have a little extra crunch that way, I suppose.
I’ve made these a couple of different ways in the past few weeks. I’ve tried it with a gluten free flour blend, and I’ve tried it with white spelt flour. It does work well both ways! It would also work just fine with regular all-purpose flour, too. I did notice with the spelt flour, they spread out just a little tiny bit. Not flat, but not totally round. They tasted amazing, though. If you are not vegan, go ahead and use regular dairy butter.
- ¾ cup vegan buttery spread* (see notes)
- 2 teaspoons vanilla
- 2 Tablespoons unsweetened applesauce
- 4 Tablespoons granulated sugar
- ¼ teaspoon salt
- 2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour Blend)
- ½ cup dairy free mini chocolate chips
- powdered sugar for rolling
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Put about a cup of powdered sugar in a small bowl and set aside.
- Cream the vegan buttery spread, vanilla extract, applesauce, salt, and granulated sugar.
- Reduce the mixer speed to low, and add the gluten free flour a half cup at a time, untill it is all incorporated. The dough will be very thick.
- Turn the mixer off and stir in the chocolate chips.
- Roll the dough into one inch balls and place on the cookie sheet.
- Bake at 325 degrees for 18-23 minutes, until the balls are golden brown on the bottom.
- Remove from oven and let cool for about 15-20 minutes before rolling.
- While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.
- Store in an airtight container.
Adapted from here.
These really are one of my very favorite Christmas cookies! Are you still doing any baking, or are you done?