Chocolate ‘Snowcaps’

This recipe actually came from Weight Watchers (1 point for each cookie), which I don’t follow at all but I know some people who do. The reason I was interested in it is that it has no egg. I’m always on the lookout for cookies/desserts that have no egg. When you know someone who is allergic to wheat, dairy and egg, it can be a challenge to find a dessert that is palatable (chocolate) and safe. But I love a cooking challenge! 🙂

Oh, sure, there are plenty of options, really. If you don’t limit yourself to chocolate — shortbreads (replace the wheat with rice or spelt flour and replace the butter with nondairy margarine), fruit cobblers and crisps , wacky cake (a chocolate option), and peanut butter balls. These little cookies aren’t going to be a substitute for a flourless cake, but they *are* edible and chocolate! 😉

Chocolate Snowcaps

1 spray cooking spray, or more if needed 1/3 cup unsweetened cocoa (I may have used more)

1/4 cup margarine, softened 3/4 cup sugar 1/2 c. unsweetened applesauce 1 tsp vanilla extract

1/2 cup all-purpose flour (I used white rice flour)

1 tsp baking powder 1/4 tsp table salt 2 Tbsp powdered sugar

Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend.

In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.

Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets.

Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar.

(Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.)

Mine were larger than marble sized balls so I didn’t end up with 4 dozen (well, should have been 8 dozen since I doubled the recipe but I think I ended up with about 7 dozen). I didn’t read the part about mixing the last bit with a wooden spoon and just used the mixer. It turns out very sticky so making the balls is a bit messy — I’m sure I lost a couple of cookies worth smeared all over my fingers. I tried them both with and without the powdered sugar and it’s a definite improvement. I didn’t sprinkle it on top, I just put a scoop into a bowl and dipped the tops of the cookies into it.