Chocolate Snowball Cookies, gluten-free

Schokoladige Schneeball-Kekse, glutenfrei

| grain-free | gluten-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients : about 25 cookies

  • 60 g of good milk chocolate
  • 40 g soft butter
  • 160 g Ruut cassava flour
  • 20 g psyllium husk powder
  • 30 g cocoa
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • about 1 teaspoon salt
  • 2 eggs, size M
  • 90 g sugar
  • 1 packet of vanilla sugar
  • approx. 30 g powdered sugar for rolling the cookies

PREPARATION:

Tip :) Only use kitchen scales for our recipes or to weigh the flour.

  1. Melt the chocolate over a water bath and add the soft butter. Allow to cool slightly.
  2. Mix cassava flour, psyllium husk powder, cocoa, cinnamon, baking powder and salt in a bowl.
  3. Beat the eggs with the sugar and vanilla sugar until creamy.
  4. Add the chocolate mixture to the eggs and stir well.
  5. Gradually add the flour mixture and knead or stir everything into a smooth dough. The dough is still a bit moist and sticky.
  6. Wrap the dough in cling film and place it in the fridge, preferably overnight. The dough will now become firmer and less sticky.
  7. The next day, form the dough into a roll, cut off about 25 equal-sized pieces and shape them into balls.
  8. Roll the balls in the powdered sugar and place them on a baking tray lined with baking paper, leaving some space between them.
  9. Bake the cookies at 180°, top and bottom heat, for about 12 minutes.
  10. Allow to cool and enjoy. If stored airtight, the cookies will last for about 2-3 weeks.

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