It’s cookie time!
Yes, I’m late to the holiday cookie party, but who doesn’t like a chocolate cookie all year round?
My favorite part about these very chocolaty cookies is how pretty they are. They certainly aren’t called snowcap cookies for no reason!
Chocolate Snowcap Cookies
- adapted from Gigi's Gluten Free Chocolate Snowcap Cookies
- 3 ounces chocolate, melted and cooled (if making these vegan, make sure it’s vegan chocolate)
- 1 cup powdered sugar (I simple put some organic cane sugar into my blender until it became powdery and white)
- 1/2 cup white whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg (I used 1 Energ-G egg replacer mixture)
- 1 teaspoon vanilla extract
- 1/3 cup sucanat (or firmly packed brown sugar)
- Preheat oven at 350.
- Melt your chocolate via stovetop or in the microwave, stir and set aside to cool.
- In the meantime, put the powdered sugar in a bowl and also set aside to be used to roll the dough in before baking.
- In a mixing bowl, combine flour, cocoa powder, baking powder and salt. Stir together, then add coconut oil and stir until it forms a crumb-like texture.
- Add your egg replacer, vanilla and sugar and combine.
- Add the melted chocolate and stir until smooth.
- Form cookies into balls (I used a heaping teaspoon size) and roll completely in the powdered sugar, place on parchment lined cookie sheet and bake for about 12-15 minutes, or until “cracked”.
Notes: As Gigi points out in her recipe, be sure to roll them completely and once done, put these in the oven right away. If they sit out, the powdered sugar will soak into the moisture and the “snowcap” effect won’t work as well. For a gluten free version, check out Gigi’s recipe, the recipe I adapted these from!