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Gluten-Free Chocolate Snowball Cookies
MAKES 2 DOZEN
These ooey, gooey cookies are like little chocolate cakes. So delicious, they won’t last long. This recipe can be made with egg replacement.
½ cup brown rice flour
½ cup sorghum flour
¼ cup potato starch (not potato flour)
¼ cup arrowroot starch
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
½ cup butter or dairy-free alternative, softened
½ cup unsweetened cocoa powder
1 large egg
1 teaspoon pure vanilla extract
½ cup dairy-free chocolate chips, optional
½ cup powdered sugar
1. In a medium bowl, whisk together brown rice flour, sorghum flour, potato starch, arrowroot starch, baking powder and salt.
2. In a large bowl, cream together sugar and butter with an electric mixer. Add cocoa powder and egg and beat until well combined. Stir in vanilla.
3. Add dry ingredients to butter mixture, mixing until ingredients are combined and form a dough. Fold in chocolate chips, if using.
4. Place dough in the refrigerator and chill 30 minutes.
5. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
6. Place powdered sugar into a shallow bowl.
7. Remove dough from the refrigerator. Scoop dough out by 1 tablespoon-size pieces and form each piece into a ball. Roll balls in powdered sugar to coat completely. Transfer to prepared cookie sheet.
8. Place cookies in preheated oven and bake 13 to 15 minutes until done. Cool 1 minute on cookie sheet before removing.
Each cookie contains 117 calories, 4g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 82mg sodium, 19g carbohydrate, 1g fiber, 11g sugars, 1g protein, 12Est GL.
Food blogger Cara Reed (forkandbeans.com) specializes in creative ways to bake without gluten, dairy and eggs. She lives in Los Angeles, California.