Celiac/Gluten FreeDecember-January 2014

Gluten-Free Chocolate Snowball Cookies

These gluten-free chocolate cookies are soft on the inside and have a rich flavor - a great festive treat!

These ooey, gooey cookies are like little chocolate cakes. So delicious, they won’t last long. This recipe can be made with egg replacement.


gluten free chocolate snowball cookies

Cara Reed


cup brown rice flour
cup sorghum flour
cup potato starch (not potato flour)
cup arrowroot starch
2 teaspoons baking powder
teaspoon salt
1 cup sugar
cup butter or dairy-free alternative, softened
cup unsweetened cocoa powder
1 large egg
1 teaspoon pure vanilla extract
cup dairy-free chocolate chips, optional
cup powdered sugar


1. In a medium bowl, whisk together brown rice flour, sorghum flour, potato starch, arrowroot starch, baking powder and salt.

2. In a large bowl, cream together sugar and butter with an electric mixer. Add cocoa powder and egg and beat until well combined. Stir in vanilla.

3. Add dry ingredients to butter mixture, mixing until ingredients are combined and form a dough. Fold in chocolate chips, if using.

4. Place dough in the refrigerator and chill 30 minutes.

5. Preheat oven to 350F. Line a cookie sheet with parchment paper.

6. Place powdered sugar into a shallow bowl.

7. Remove dough from the refrigerator. Scoop dough out by 1 tablespoon-size pieces and form each piece into a ball. Roll balls in powdered sugar to coat completely. Transfer to prepared cookie sheet.

8. Place cookies in preheated oven and bake 13 to 15 minutes until done. Cool 1 minute on cookie sheet before removing.

Each cookie contains 117 calories, 4g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 82mg sodium, 19g carbohydrate, 1g fiber, 11g sugars, 1g protein, 12Est GL.

For Egg-Free Chocolate Snowball Cookies, omit 1 egg. Mix 1 tablespoon Ener-G Egg Replacer powder with 4 tablespoons water. Add this mixture in step 2 to replace 1 egg.

Food blogger Cara Reed (forkandbeans.com) specializes in creative ways to bake without gluten, dairy and eggs. She lives in Los Angeles, California.

Comments (9)

All these recipes call for multiple flours which can be very expensive to buy and keep on hand and not very time saving. Is it possible to substitute an all purpose gluten free flour in these recipes, i.e. chocolate snow ball cookes?

Posted by: rtb1630 | December 7, 2014 2:18 PM    Report this comment

I think whoever wrote "ooey-gooey" and "like little chocolate cakes" didn't taste these. Slightly gritty straight out of the oven (slightly underbaked), hard and gritty just minutes later. Some brown rice flours can be gritty--I may possibly try again with white rice flour.

Posted by: Unknown | January 27, 2014 2:23 AM    Report this comment

Dear Elaine B. Arrowroot flour and arrowroot starch are the same thing. You should be all set. If you didn't want to use arrowroot, you could substitute the same amount of tapioca starch/flour.

Happy Baking! Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | December 21, 2013 3:28 PM    Report this comment

I don't know where the ooey gooey part comes in :) I found these to be a bit on the dry side and quite gritty which is typical of rice/sorghum baking. I took them out just before they were done too.......so they would set as they cooled. I wish mine were ooey gooey! Any suggestions?

Posted by: Kerri M | December 20, 2013 10:31 PM    Report this comment

All I can get here in my area is arrowroot flour. What can I use in place of the arrowroot starch?

Posted by: Elaine B | December 20, 2013 3:49 AM    Report this comment

Just made these and they are fantastic! I used all white rice flour (1-1/2 cup) and I had to add a little milk but these turned out delicious. Thanks for the recipe! :)

Posted by: Sarah P | December 19, 2013 7:14 PM    Report this comment

Can I used an already prepared gluten free flour blend?

Posted by: Julie M | December 19, 2013 1:03 PM    Report this comment

You can substitute sorghum with several other flours like millet, teff or even almond meal. just google these flours for more info. Like too much millet flour can make your baked good bitter.

Posted by: Debra L | December 19, 2013 12:56 PM    Report this comment

What can I substitute for sorghum flour--it is not available in my area.

Posted by: mushroom | December 19, 2013 12:49 PM    Report this comment

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