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