Chocolate Espresso Snowcaps
Course: Holidays, Plant Based Diet, Vegan Baking, Vegan Christmas, Vegan Cookies, Vegetarian HolidayIngredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder4 teaspoons brewed espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted vegan butter
2/3 cup packed light-brown sugar
Vegan Equivalent of 1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon non-dairy milk
Confectioners’ sugar, for coating
Directions
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.
- Cream butter and brown sugar until light and fluffy.
- Beat in egg-replacer until well combined; mix in cooled chocolate.
- While mixing gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350º and line two baking sheets with parchment.
- Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
