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A big plate of chocolate snowball cookies on a tabletop with Christmas greenery and ornaments on the table beside it.

Vegan Chocolate Snowball Cookies

These fudgy Vegan Chocolate Snowball Cookies are a classic Christmas Cookie recipe! Downright irresistible you can't stop at just one!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American, Baked Goods
Calories: 131
Ingredients Equipment Method Notes

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

Equipment

  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Hand mixer or stand mixer
  • Parchment paper or other non-stick surface
  • Baking sheets

Method
 

  1. Preheat the oven to 350°F/180°C and line 3 baking sheets with parchment paper. Set aside.
  2. 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.
  3. Make the flax eggs. In a small bowl, whisk together the flax with the hot water. Set aside for 5 minutes to gel.
  4. 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.
  5. 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.
  6. 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.
  7. Tip: If the dough is too sticky to work with, pop the whole bowl into the fridge for 15 minutes before continuing.
  8. 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

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.