Rich and Fudgy Vegan Chocolate Snowball Cookies
These rich and fudgy Vegan Chocolate Snowball Cookies are a classic Christmas Cookie recipe! With chocolate, oats, and other simple ingredients, these cookies are easy to make and are always a hit. No one will guess they are totally dairy free and made without eggs. Downright irresistible you can’t stop at just one!
Why You’ll Love these Cookies
- Incredible rich chocolate with melted chocolate and chocolate chips in the dough!
- Easy to make one-bowl recipe
- Only 10 ingredients
- Fun to make rolling in sugar – the kids can help on this one!
- Totally dairy free, egg free, vegan
These cookies are a beloved family favorite recipe. We’ve changed the recipe over the years, and recently changed it to be a totally vegan Christmas cookie recipe! But we still have the old magazine clipping that my Mom saved from some magazine years ago. I think the recipe is older than me!
Ingredients
For the full ingredient list, complete with recipe amounts, please see the recipe box below.
- Chocolate Chips: You need 2 cups for this recipe, one cup to melt into the dough and one cup to leave whole in the dough. If you’re using chunks, I suggest that you chop the chocolate up a bit to make rolling the dough easier. If you’re using mini chips, they can get lost in the dough after baking. Plain chocolate chips work best!
- Oats: This gives a great chewy texture to these cookies.
Substitutions
Want to make these gluten free? You can! Make sure you use a good all around gluten free flour blend. I always bake with King Arthur Measure for Measure and get great results. Additionally, you’ll want to make sure you use certified gluten free oats. Bob’s Red Mill and Trader Joe’s both carry gluten free brands. For a totally allergy friendly option, you can check out Zego Oats.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making these cookies is pretty easy!
Start by melting your chocolate. You can do this over a double boiler or in the microwave in 15 second intervals, give it a stir, and then keep going until melted. Let it cool for a few minutes before mixing the dough together. The cookie dough comes together in one bowl with a hand mixer or stand mixer. It’s pretty thick and sticky.
Roll the dough into one-inch balls using a one tablespoon cookie scoop. Then, roll them in powdered sugar, being a little overly generous with the sugar. This will help give them the best cracks!
Bake them for only 10 to 12 minutes, they go quick! Let them cool for a few minutes on the cookie sheet before moving them to a wire rack to cool completely. Store in an airtight container or freeze them to enjoy all season long!
Cookie Making Tips
- This dough can get sticky! If it is too difficult to work with, pop it in the fridge for 15 minutes. Then, scoop from the outside in to continue making cookies.
- If your powdered sugar is clumpy don’t worry. Rolling the dough balls in the sugar will help break that up.
- Let the cookies cool for at least 15 to 20 minutes before enjoying! There are the whole chocolate chips inside that can be molten hot!
How to Store
Countertop: Cookies can stay fresh on the countertop in an airtight container for up to a week.
Fridge: You can make this dough 3 days ahead of time and store the dough in an airtight container in the fridge. When ready to bake, portion, roll, and bake as directed.
Freezer: Baked cookies will freeze well for up to 3 months. Thaw them in the fridge overnight or on the countertop for a few hours. Unbaked cookie dough balls can also be frozen for up to 3 months. Bake the cookie dough balls directly from frozen, adding an extra minute or two to the final bake time.
More Christmas Cookies
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Hand mixer or stand mixer
- Parchment paper or other non-stick surface
- Baking sheets
Ingredients
- 2 cups vegan chocolate chips divided
- 1/2 cup vegan butter softened
- 3/4 cup granulated sugar
- 2 tablespoons ground flaxseed
- 6 tablespoons hot water
- 2 cups oatmeal instant or rolled oats, use gluten free as needed
- 1 1/2 cups all purpose flour use gluten free as needed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F/180°C and line 3 baking sheets with parchment paper. Set aside.
- Melt the chocolate. In a microwave safe bowl, melt one cup of the chocolate in 15 second intervals, stirring well after each heating, until the chocolate is melted. Alternatively, you can melt the chocolate in a double boiler on the stovetop. Set this aside and let cool for a couple of minutes before continuing with the recipe.
- Make the flax eggs. In a small bowl, whisk together the flax with the hot water. Set aside for 5 minutes to gel.
- Mix the wet ingredients. In a large bowl with your hand mixer or a stand mixer with the paddle attachment, cream together the vegan butter with granulated sugar until light and fluffy. Add in the prepared flax eggs, the one cup of melted chocolate, and vanilla. Mix well until fully combined.
- Add the dry ingredients. Now into the same bowl add the dry ingredients of oats, flour, baking powder, salt, and the remaining one cup of whole chocolate chips. Mix until a thick dough has formed.
- Shape the cookies. Use a one tablespoon cookie scoop for each cookie dough ball. Roll it into a ball in your hands, then roll the dough ball into the powdered sugar. Be generous with coating the cookies. Place them 12 to a tray.
- Tip: If the dough is too sticky to work with, pop the whole bowl into the fridge for 15 minutes before continuing.
- Bake. Bake the cookies for 10 to 12 minutes or until the cookies have formed deep cracks and no longer look super wet. They are similar to brownies in that they will be a little gooey – which is what makes them delicious! Remove from the oven and let cool for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
Notes
Nutrition
More Cookie Recipes
Vegan cookies for every occasion! From classic vegan chocolate chip cookies to sugar cookies perfect for the holidays, these cookies are easy to make and always super delicious.
