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Shortbread cookies rolled up in perfect bite-size, vegan treats

Shortbread Snowballs


  • Author: Nicole Dawson
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 30 1x

Description

Shortbread cookies with bites of chocolate chips and lightly dusted in powdered sugar. Gluten free, Vegan, dairy, egg, soy & nut free.


Scale

Ingredients

  • 3/4 C. vegan butter (we use Earth Balance Soy free)
  • 1 1/2 C. Gluten-Free 1-to-1 Flour (Bob’s Red Mill)*
  • 1/2 C. powdered sugar, plus extra for dusting
  • 1/2 tsp. Xanthan Gum
  • 2 tsp. pure vanilla extract
  • pinch of Himalayan sea salt
  • 1 C. vegan chocolate chips (Enjoy Life mini chips)

Instructions

  1. Preheat oven to 350 (325 if using convection oven).
  2. Prepare 2 baking sheets with parchment or Silpat.
  3. Using a stand mixer, beat butter until fluffy. Add in flour, powdered sugar, xanthan gum and salt (omit xanthan gum if using regular flour). Blend until incorporated then add in the chocolate chips.
  4. Scoop 1 rounded TB of dough (a mini ice-cream scoop works perfect for this) and drop 1 inch apart. Bake 12-15 minutes or until lightly golden on the edges, be careful not to burn.
  5. Remove from oven and dust with powdered sugar while still warm. Lightly dust once cooled for more of a snowball effect.

Notes

*You may need to add Xanthan Gum if you use a different Gluten-free Flour (check manufacturer’s notes)**Omit Xanthan Gum altogether if you do not wish to make Gluten-free, and use a regular All-purpose Flour

  • Category: Dessert
  • Cuisine: Free of Top 8 Allergens
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