My Plant-Based Week
My Plant-Based Week

Chocolate Almond Butter Snow Caps

This recipe came about by accident. Sort of.  When I first started trying out plant-based baking as well as gluten-free, I set out to make plant-based chocolate crinkle cookies. Have you ever had a crinkle cookie? I'm not sure how, but by some magic of baking, a heavy, chilled dough that has been rolled into balls then drenched in confectioners sugar bake into these pillowy cookies that crack on top, hence the "crinkle" in the name.

 

I did some research and found a few recipes that I thought were worth trying but I was missing key ingredients for all of them and just didn't want to go out to the store. We often sort of skipped Fall here in the St. Louis area, and go right from summer to winter. On the particular day I wanted to make these cookies it was cold and damp out and the thought of bundling up my 2 year-old just to go buy cookie ingredients was just too much for me to wrap my head around.

 

So, I started brainstorming and taking inventory on what I did have on hand. 

Since I wanted to keep these cookies plant-based, I decided on ground chia seeds mixed with water to take place of the egg and I used a mixture of Earth Balance butter (I used the stick kind) and raw almond butter at room temperature for the fat. I didn't have enough of any kind of sugar, so I used a mixture of natural cane, organic brown and coconut sugars. At the last minute, I threw in some decaf coffee crystals because I'm a firm believer that it really enhances the chocolate flavor.

 

The result was not the crinkle cookie I had envisioned but I was still super-pleased. These cookies are a bit crispy, a bit chewy and pack a major chocolate punch. I renamed them Chocolate Almond Butter Snow Caps because, well, because they are decidely not crinkle cookies! But they are as festive as I think crinkles are and extremely decadent, so I've kept this recipe in my holiday cookie arsenal. My favorite thing about them, though is that they are gluten-free!

 

 

 

 

 

These cookies are a great treat after a day of playing in the snow and are hits in the gift department. Pair them with a cup of vegan hot chocolate to really boost the chocolate power! Warning, though...these cookies are extremely rich. One or two are plenty;)

 

Chocolate Almond Butter Snow Caps

Printable Version

 

Prep Time: 20 minutes   Chill Time: 1 hour   Yield: 50 cookies

 
1 Tbs ground chia seeds
3 Tbs water
1 stick Earth Balance butter (8 Tbs)
1/3 cup raw almond butter at room temperature
2/3 cup sugar (I used a mixture of mostly natural cane sugar, a little organic brown sugar and coconut palm sugar)
2 tsp pure vanilla extract
1 cup vegan chocolate chips (I like Enjoy Life Brand)
1 1/2 tsp decaf instant coffe crystals (optional)
1 1/3 cup gluten-free flour blend*
1/3 cup dark cocoa
1 tsp baking powder
1/4 tsp fine grain sea salt
Confectioners sugar for rolling
 
1.  Line rimmed baking sheets with parchment paper. Mix the chia seeds with the water and set aside to thicken. We're making a chia "egg" here.
2. In a medium bowl, combine the gluten-free flour blend, cocoa, baking powder and salt. Stir with whisk until well-combined and no large clumps remain.
3. In the bowl of a stand mixer, combine half the butter with the sugar on low speed. Add the chia egg and vanilla and mix again. In a small saucepan, place the rest of the butter, the chocolate chips, almond butter and coffee crystals if using. Melt over medium-low heat until the chocolate chips are almost completely melted. Remove from heat and stir until completely smooth.
4. Add the melted chocolate mixture to the sugar mixture and blend well. Add the dry ingredients slowly with the mixer on low speed until just combined Refrigerate the dough for about an hour.
5. Once the dough is chilled, preheat the oven to 350 degrees. Roll the dough into 1-inch balls and roll in confectioners sugar to coat well. Place on cookie sheets, about an inch apart and bake for about 12 minutes, until slightly firm to the touch.
6. Cool on baking sheet on cooling rack for about 2-3 minutes, then finish cooling directly on rack until completely cool. Cookies may be stored in an airtight container for 2-3 days or in the freezer for up to a month.
 
*I make a gluten-free flour blend from a recipe I found a couple of years ago. I honestly have no idea where I found the recipe so I can't give the creator credit, but I admit that it's not my own. I combine equal parts brown rice flour, white rice flour, sweet rice flour and tapioca starch. I usually use two cups of each and add a tablespoon of xanthan gum, which may not be necessary.

 

 

 

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Hi! I'm Milissa and my passion is affordable plant-based eating. Here is where I share my family's favorite recipes and show you how you can eat healthfully on any budget!

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