Gluten Free Gigi's Gluten Free Chocolate Snowcap Cookies
Chocolate Snowcap Cookies
Rich and delicious, these cookies will satisfy even the most serious chocolate lover! 3 ounces gluten free dairy free chocolate, melted and cooled (Like Enjoy Life Brand chocolate mini chips or chunks) 1 cup confectioner’s (powdered) sugar 1/4 cup white rice flour | 
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1/4 cup cornstarch (tapioca flour or potato starch will also work)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
2 Tablespoons Earth Balance buttery spread
Prepared powdered egg replacer to equal 1large egg (I use Ener-G)
1 teaspoon vanilla extract
1/3 cup firmly packed light brown sugar
Preheat your oven to 350 degrees. Grease a cookie sheet or line it with parchment paper.
Melt the chocolate in a microwave safe bowl in 30-second increments, stirring between each heating so as not to overheat. Set aside to cool while you mix the other ingredients.
Place the confectioner’s sugar in a medium bowl and set aside. You will use this to roll the finished shaped dough in before baking.
In a mixing bowl, combine flour, starch, cocoa powder, baking powder, and salt. Stir with a whisk until blended, then cut in Earth Balance buttery spread with a fork until a fine crumb-like texture is achieved.
Add egg replacer, vanilla, and sugar, stirring until combined.
Add melted and cooled chocolate and stir until batter is smooth.
The batter will thin slightly when you add the melted chocolate; however, as you stir, the batter will quickly thicken and become firm, much like the consistency of traditional drop cookie dough.
Form 1-inch balls with batter (this takes approximately one heaping measuring teaspoon of the batter). Place each ball in the confectioner’s sugar and roll completely, making sure all dough is well-covered and no chocolate batter remains visible. This step is very important to make your cookies have the white on black crackle effect.
Place the sugar coated balls on the prepared cookie sheet. Do not flatten; the cookies will spread during baking.
Gluten Free Gigi Tip:
The cookies need to go immediately into the oven once you place them on the pan. If they do not, the powdered sugar on the outside will absorb into the dough and you will not achieve the desired crackle and dramatic white on chocolate contrast effect.
Bake for 12 minutes, or until the tops have a crackle appearance. Cool for a few minutes on the baking pan, then transfer the cookies to a plate to cool completely.
Makes approximately 2 dozen cookies.
This dough freezes well.
To freeze: roll the dough into balls, but do not coat with confectioner’s sugar. Freeze the balls of dough in a single layer on a baking tray. When solid, transfer the balls of dough to a food storage bag or container and freeze up to 1 month. When ready to bake, remove dough from freezer, roll in confectioner’s sugar, and bake, as directed above.
Watch, step-by-step, as I show you exactly how to make these simple, beautiful, impressive and tasty cookie treats!
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
2 Tablespoons Earth Balance buttery spread
Prepared powdered egg replacer to equal 1large egg (I use Ener-G)
1 teaspoon vanilla extract
1/3 cup firmly packed light brown sugar
Preheat your oven to 350 degrees. Grease a cookie sheet or line it with parchment paper.
Melt the chocolate in a microwave safe bowl in 30-second increments, stirring between each heating so as not to overheat. Set aside to cool while you mix the other ingredients.
Place the confectioner’s sugar in a medium bowl and set aside. You will use this to roll the finished shaped dough in before baking.
In a mixing bowl, combine flour, starch, cocoa powder, baking powder, and salt. Stir with a whisk until blended, then cut in Earth Balance buttery spread with a fork until a fine crumb-like texture is achieved.
Add egg replacer, vanilla, and sugar, stirring until combined.
Add melted and cooled chocolate and stir until batter is smooth.
The batter will thin slightly when you add the melted chocolate; however, as you stir, the batter will quickly thicken and become firm, much like the consistency of traditional drop cookie dough.
Form 1-inch balls with batter (this takes approximately one heaping measuring teaspoon of the batter). Place each ball in the confectioner’s sugar and roll completely, making sure all dough is well-covered and no chocolate batter remains visible. This step is very important to make your cookies have the white on black crackle effect.
Place the sugar coated balls on the prepared cookie sheet. Do not flatten; the cookies will spread during baking.
Gluten Free Gigi Tip:
The cookies need to go immediately into the oven once you place them on the pan. If they do not, the powdered sugar on the outside will absorb into the dough and you will not achieve the desired crackle and dramatic white on chocolate contrast effect.
Bake for 12 minutes, or until the tops have a crackle appearance. Cool for a few minutes on the baking pan, then transfer the cookies to a plate to cool completely.
Makes approximately 2 dozen cookies.
This dough freezes well.
To freeze: roll the dough into balls, but do not coat with confectioner’s sugar. Freeze the balls of dough in a single layer on a baking tray. When solid, transfer the balls of dough to a food storage bag or container and freeze up to 1 month. When ready to bake, remove dough from freezer, roll in confectioner’s sugar, and bake, as directed above.
Watch, step-by-step, as I show you exactly how to make these simple, beautiful, impressive and tasty cookie treats!
