Holidays/ Plant Based Diet/ Vegan Baking/ Vegan Christmas/ Vegan Cookies/ Vegetarian Holiday

Chocolate Espresso Snowcaps

Chocolate Espresso Snowcaps
Yields 18
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  1. 1 cup all-purpose flour
  2. 1/4 cup unsweetened cocoa powder
  3. 4 teaspoons brewed espresso
  4. 1 teaspoon baking powder
  5. 1/8 teaspoon salt
  6. 4 tablespoons unsalted vegan butter
  7. 2/3 cup packed light-brown sugar
  8. Vegan Equivalent of 1 large egg
  9. 4 ounces bittersweet or semisweet chocolate, melted and cooled
  10. 1 tablespoon non-dairy milk (I used almond milk)
  11. Confectioners' sugar, for coating
  1. 1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg-replacer until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. 2. Preheat oven to 350 degrees. 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.
  3. 3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Adapted from Martha Stewart
Adapted from Martha Stewart
Sweet Vegan
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