Flourless Chocolate Snowball Cookies Recipes

Steps:

• Mix first four ingredients in a small bowl.
• In a separate bowl, cream butter and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Stir in cooled chocolate.
• Fold in almond mixture until thoroughly combined.
• Cover and refrigerate until dough is firm; about 10 - 20 minutes.
• Preheat oven to 350°F Line 2 baking sheets with parchment paper.
• Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
• Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around edge, 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.

Steps:

• Set oven to 350 degrees.
• Prepare a ungreased cookie sheet.
• In a bowl, combine butter and sugar, beat at medium speed until light and fluffy.
• Add the melted chocolate, egg, vanilla and milk; mix well.
• Sift together the flour, baking powder, salt and baking soda.
• Add to the creamed mixture, mix well.
• Mix in the nuts (if using).
• Chill the dough for 1-2 hours, or until firm enough to shape into 1-inch balls.
• Place balls about 2-inches apart on prepared cookie sheet.
• Bake for 8-10 minutes (8 minutes for softer/fudgier cookies), tops will be soft.
• Remove carefully from cookie sheet, roll immediately in icing sugar to thoroughly coat cookie.
• Cool on wire racks; then roll again in icing sugar.

Steps:

• Preheat oven to 350°F Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• In a large mixing bowl, combine the peanut butter, truvia sweetener, cocoa powder, almond flour, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. It will be a very thick dough.
• Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 16 medium sized cookies. You can make them smaller to yield more cookies.
• Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.