Ooooooh yeah. Chocolate. And not just any chocolate. Decadent, rich, not-too-sweet chocolate. Pure awesomeness. Just like this
I have never made chocolate snowball cookies before. My buddy Dougie swears by them. Just loves ’em. I figured if he thinks they’re good, I had better try them.
I found a Keto recipe that closely resembled what I was looking for. Since my guts do NOT like the majority of sweeteners, I knew I was going to have to modify them, but that’s why we’re here, right? The best things made paleo. It’s what I try to do. 🙂
I used Hershey’s special dark cocoa powder in this. Use what you like, but I’ll tell you what. That takes it right up to the next level. The recipe also calls for powdered coconut sugar. Super easy, that. Rule of thumb is 1 c coconut sugar to 2 T tapioca starch. Whiz it up in your blender and voila. You’ve got powdered sugar.
Alright guys. Death by chocolate. Right. Here.
Chocolate Snowballs
Prep time: 30 minutes | Bake time: 12 minutes | Servings: 24-ish cookies
Tools:
- Sheet pan
- Parchment paper
- Cookie scoop
- Measuring tools
- Mixer/Mixing bowls
Ingredients:
- 1/2 C butter
- 1/2 C powdered coconut sugar*
- 1/4 C maple syrup
- 1 t vanilla
- 1 C almond flour
- 1 C cocoa powder
- 1/4 t salt
- powdered coconut sugar for rolling
Let’s Bake!
Preheat your oven to 350. Prep your sheet pan with parchment and set aside.
Toss your butter, powdered sugar, and maple syrup into the bowl of your mixer and cream until light add in your vanilla and beat for a second or two more and let it sit.
In a separate bowl mix up all of your dry ingredients, except for the powdered sugar.
Fold the dry into the wet, mixing until just combined. You will have a dry-ish, sandy dough. It’s perfect.
Working with the cookie scoop, or two small spoons, get about a tablespoon of dough and roll into balls . These don’t spread, so you can get quite a few on a large sheet. Pop them in the oven, set your timer for 12 minutes, and make some powdered sugar!
*Powdered Coconut Sugar
In your high speed blender, add coconut sugar and tapioca starch. It’s 1T tapioca to 1C sugar. Whiz it until you’ve got a fine powder. That’s it! Super duper simple. And it works JUST LIKE powdered sugar 🙂
By this time, your cookies should be done. Remove them from the oven and let them set for no more than 5 minutes. When they’re still hot, roll them in the powdered sugar. Move them onto a cooling rack. Let them cool completely and give them a second roll in the powdered sugar.
To Note:
- there is no substitution for butter in this recipe
- let the sheet pan cool between batches, or have 2, to prevent melting
- you can reuse your parchment up to 5 times
That’s it. These little gems are decadent and chocolatey, but not too sweet. To me, they’re like a good cup of hot cocoa in solid form. I hope you try them and LOVE them and let me know about it 🙂
Love you!
xo ~ c
Carrie's Cravings 
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