Vegan Double Chocolate Snowball Cookies
Rich, fudgy, and dusted with snowy sweetness, these vegan double chocolate snowball cookies are the ultimate holiday treat!
Ingredients
- 1/2 cup vegan butter, room temperature
- 1/4 cup powdered sugar (plus 1 extra cup of sugar for rolling)
- 1/8 cup Dutch cocoa powder
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup dairy-free chocolate chips
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a stand mixer or using a hand-held mixer, add the vegan butter, 1/4 cup powdered sugar, Dutch cocoa powder and pure vanilla extract. Beat until fluffy.
- Add the all-purpose flour and mix until combined. Stir in the chocolate chips and chopped pecans.
- Scoop 2 teaspoons of dough and roll it into a ball with your hands. Place on the lined baking sheet.
- Bake for 10 minutes or until the tops are no longer shiny. Remove from heat and let cool for 5-10 minutes.
- In a small bowl, add 1 cup of powered sugar. Roll each cookie in the sugar until it is coated. You can roll the cookies a second time after they are throughly cooled.
Tried this recipe?Let us know how it was!