Chocolate Snowball Cookies

Brevard resident Karen Koelling, a member of the Celiac Support Group of Hendersonville, was diagnosed with celiac disease as an infant and can tolerate no gluten in her diet. She provides her recipe for chocolate snowball cookies as a gluten-free dessert alternative for the holiday season. ‘These are delicious and gluten-free,” says Koelling. She adds that gluten-free flour is available at most retail grocers, especially Ingles Markets.

Chocolate Snowball Cookies

1 1/2 cups gluten-free flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, softened

1/2 cup unsweetened cocoa powder

1  large egg

1 teaspoon peppermint extract

1/2 cup powdered sugar

In a medium-sized bowl, blend flour, baking powder and salt.  Set aside. In large bowl, cream together sugar and butter. Add cocoa and egg. Beat until well combined. Add peppermint extract. Mix well. Add dry ingredients to butter-cocoa mixture, and mix until dough forms. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Place powdered sugar in a shallow bowl. Removed dough from refrigerator. Scoop out tablespoon-sized pieces and form into balls. Roll balls in powdered sugar. Place on cookie sheet and bake 13-15 minutes. Cool 1 minute before removing from cookie sheet. Store in air-tight container.

About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at

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