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Chocolate Snowball Cookies | occasionallyeggs.com #glutenfree #grainfree #veganrecipes

Chocolate Snowball Cookies

These grain and gluten free chocolate snowball cookies are made with the leftover pulp from making nut milk, dates, and cocoa, then rolled in coconut. Sugar free and vegan, with lots of warm spices, these are a great holiday food gift.

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 cookies

Ingredients

  • 1 1/4 cup cashew pulp*
  • 8 soft medjool dates*
  • 1/4 cup cocoa powder
  • 1/4 cup unsweetened shredded coconut plus extra for rolling the cookies
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • Pinch salt

Instructions

  1. Preheat the oven to 350F/180C and line a cookie sheet with parchment paper.
  2. Toss all the ingredients into a food processor and blend until everything is fully incorporated, and a ball starts to form. Take the blade out and roll little balls of dough, about 3 cm wide.
  3. Fill a small bowl with shredded coconut and coat the cookies in coconut before placing them on the baking tray a couple of centimetres apart.
  4. Bake for 16-18 minutes. The coconut will just be starting to turn slightly golden at this point. Leave them on the tray for ten minutes before removing and placing on a cooling rack. Once they're completely cool, store them in the refrigerator. They keep for about a week, and freeze well.

Notes

1. If you use nut meal instead of pulp, add a couple teaspoons of water as necessary to hold the dough together. I used three when I tested it.
2. You can use any nut pulp in place of the cashew, such as almond.
3. If your dates are quite dry, soak them for a couple hours beforehand.