We’re almost through our 12 days of Gluten-Free Christmas Cookies hosted by the fabulous Maggie of She Let Them Eat Cake. Tomorrow you get to share your favorite recipes on Maggie’s website for a chance to win some amazing prizes. Do you have a recipe ready? Is it an old family favorite, or something new?
My second contribution to the 12 Days of Gluten-Free Christmas Cookies is a new recipe – something that we’ve never had before, but has been declared an instant tradition. Yes, I’ll be making these for years to come.
Saying it’s a new recipe is stretching things, just a bit. It’s really a combination of concepts from two recipes that show up every Christmas in my family, Russian Tea Cakes and Chocolate Crinkles. In fact, I made gluten-free versions of both of those cookies before landing on this particular gem.
There were two small problems, though. I forgot I don’t actually LIKE Russian Teacakes; and I, um, kind of forgot to write down what I did when I made the chocolate crinkles. Oops. Cut me some slack here – I made them in a fit of insomnia-fueled baking. It was 1:00 a.m., after all. That’s okay, though, because I know they weren’t grain-free. (I actually do almost know what I did – including the flour kinds and amounts. Maybe some day I’ll try to replicate them.)
So, I took the powdered sugar-coated ball of goodness concept from the Russian Teacakes, and the chocolate goodness from the Chocolate Crinkles and made…wait for it…. Chocolate Snowballs! And the best part is that they’re grain-free, vegan, and refined sugar free, and are actually better after sitting for a day or two. I know – amazing, isn’t it?
4 oz unsweetened chocolate, grated or chopped finely
2 T. (28 g) coconut oil
2 T. ground flax seed
3 T. almond milk
1 t. vanilla
1/2 cup palm sugar
1/2 cup (43 g) almond flour
1/4 cup (28 g) gar-fava flour
1/2 t. baking powder
1/4 t. salt
1/4 t. xanthan gum
About 1/3 cup powdered palm sugar (I made mine by whizzing palm sugar in a coffee grinder)
Preheat oven to 325°.
In the top of a double-boiler, melt the chocolate and coconut oil. While that is melting, whisk together flax seed and almond milk in the large bowl. When the chocolate is melted, remove from heat and pour into the flax seed mixture. Add the palm sugar and vanilla and beat well.
In a small bowl, combine the rest of the dry ingredients, except the powdered palm sugar. Whisk well.
Beat the dry ingredients into the wet ingredients until well combined.
Form dough into small balls. Place the balls on parchment-lined cookie sheets and bake for 10 minutes.
As soon as the cookies come out of the oven, roll them in the powdered palm sugar. (Yes, they’ll be hot. You can do it!) Once completely cooled, roll them one more time in the powdered palm sugar.
If you like this recipe, be sure to check out all the other recipes for 12 Days of Gluten-Free Christmas Cookies!
- Simply Sugar and Gluten-Free’s Pistachio-Cranberry Biscotti
- Adventures of a Gluten-Free Mom’s Dairy-Free Fudge
- Gluten-Free Life With Jen’s Chocolate Peppermint Wafer Cookies
- My Peanut Butter Peck Cookies
- She Let Them Eat Cake’s Gluten-Free, Dairy-Free, Egg-Free Gingerbread
- Cook It Allergy Free’s Maple Spice Cookies
- Adventures of A Gluten-Free Mom’s Gluten-Free, Dairy-Free, Egg-Free Cut Out Sugar Cookies
- Simply Sugar & Gluten Free’s Carob Dipped Pecan Shortbread Cookies
- Gluten Free Life with Jen’s Chocolate Cherry Oat Coconut Cookies
- Cook It Allergy Free’s Brown Sugar Cinnamon Icebox Shortbread