These fudgy chocolate snowball cookies are one of the most popular reader requested recipes I’ve ever received!
Holiday chocolate snowball cookies
I honestly do not know what took me so long to make a chocolate version of the famous powdered sugar coated snowball cookies.
These soft and melty chocolate cookies are quick to prepare, and they taste impossible-to-stop-eating good.
Seriously though.
Someone, please take the cookie tray away from me, before I eat them all.
You may also like these Chocolate Crinkle Cookies
Classic Christmas cookie recipe
The recipe is based on a traditional Christmas cookie. And unlike with many of the other desserts on my blog, I did not cut back on the fat or sugar, although they are still only 63 calories, with just 2 grams of sugar per cookie.
The cookies can be healthier if you use one of the whole grain flour options or if you use sugar free powdered sugar.
(For refined-sugar-free powdered sugar, simply blend your favorite granulated natural sugar, such as date sugar, coconut sugar, or evaporated cane juice, until it resembles powdered sugar.)
Or for a healthy chocolate ball recipe, try these date sweetened No Bake Brownie Bites.
The recipe can be vegan if you use a nondairy butter or the coconut oil option. They are already naturally egg free, with no substitutions required.
A low carb version: Keto Chocolate Cookies
Chocolate snowball cookie flavor variations
Peppermint Chocolate Snowball Cookies:
Add a few drops of pure peppermint extract (not mint extract or imitation peppermint) before stirring all of the ingredients together.
Chocolate Orange Snowball Cookies:
Add 1 1/2 tsp orange zest to the dough before mixing. To make orange zest, either use a zester or peel off pieces with a vegetable peeler and then chop finely into zest.
Other flavors:
Try adding a little coconut extract, almond extract, instant coffee, or pure vanilla extract. Just remember that extracts are strong, so a little goes a long way.
I have not tried replacing the oil with peanut butter in the recipe but would love to know if anyone does!
Also try this Brownie In A Mug
Baking tips
Just as with my non chocolate snowball cookies, the dough can be made a few days in advance, covered, and refrigerated.
Or if you prefer, you can roll the cookie dough into balls and then freeze them to bake any time you are expecting guests or craving chocolate cookies.
Once baked, the snowball chocolate cookies can be stored the same way as other traditional holiday or Christmas cookies, on the counter in an airtight container with parchment between each layer of cookies.
Chocolate snowball cookies recipe video
Above, watch the video of how to make the recipe
Chocolate Snowball Cookies
Ingredients
- 3/4 cup white, spelt, or oat flour (a keto version is linked above)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup finely chopped walnuts or pecans (for nut-free: Chocolate Brownie Cookies)
- 1/2 cup butter or coconut oil
- 1/4 cup powdered sugar (a date sweetened version is also linked above)
- 1/4 cup mini chocolate chips or finely chopped chocolate
- optional additional powdered sugar for rolling
Instructions
- Start with softened but not melted butter or oil. Preheat the oven to 325 F. Beat the butter or oil with powdered sugar in a bowl or stand mixer, then stir in remaining ingredients to form a cookie dough. Roll dough into balls and place on a cookie sheet. Bake 15 minutes on the oven center rack. Let cool 10 minutes before handling, as they will firm up while they cool. Roll in powdered sugar if desired. (I haven't tried omitting the chocolate chips and am not sure they'd be sweet enough, but feel free to experiment.)View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Easy Chocolate Recipes:
ShelbyBatgirl says
Hello! I can’t even begin to explain my excitement to bake this weekend! Your Levain cookies, sugar cookies and oatmeal raisin are definitely on the agenda. I would love to make your peanut butter blossoms as well. One question- In your baked recipes that call for peanut butter (i.e pb blossoms, brownies, cookies, cakes,etc), can your PB Lite be used for the “nut butter of choice”? I just discovered that trick and am OBSESSED with it. Your blossoms look delicious, but the high calorie content of nut butter is a deal breaker for me. Thank you for bringing a last-minute cookie bonanza to us readers!
CCK Media Team says
Hi, unfortunately we have never tried so really don’t know!
ShelbyBatgirl says
That’s okay! I’ll try it and understand the risks. I made your sugar cookies last night with Earth Balance and erythritol. They are perfectly sweet with a golden crisp. Much better the next day after cooling. What brand of sugar do you use in this video and all of your recipes? Is it blonde coconut sugar or sucanat? I avoid white sugar because of the bone char (I’m vegan) but your videos look perfect and I’m wondering what sugar you bake with to achieve such results?
Shannon Raby says
Hi Katie I have not tried this I’m a big fan of yours. I’ve got your book and I’m getting your second book for Christmas from somebody I don’t know who. And I was wondering if you could make a vegan Keto cream cheese Chaffle recipe! Pretty please with sugar-free sugar on top 😘😘😘
Sharon says
I made this recipe and they were SO GOOD! Possibly my new favorite cookie. They are “melt” in your mouth :).
My omnivore MIL concurs, and obviously the kids love them (but they are not picky). Next on the list to try is your vegan snickerdoodles. Thank you so much for making vegan baking fun!
CCK Media Team says
Thank you so much for trying them 🙂
Shannon Raby says
Hi Katie I have not tried this I’m a big fan of yours. I’ve got your book and I’m getting your second book for Christmas from somebody I don’t know who. And I was wondering if you could make a vegan Keto cream cheese Chaffle recipe! Pretty please with sugar-free sugar on top 😘😘😘
CCK Media Team says
Hmm we will put it on the list to look up and try 🙂
Kristen Prahl says
I used coconut oil and they spread really thin and crumbled when picked up. I’ve made the other snowball cookies and lemon meltaway cookies with butter and they were perfect.
Casey says
I used coconut oil and they were delicious. Not really like balls more flat. But we absolutely loved them. We also used the pecans. I will definitely make them again.
Veronica says
These cookies look so yum! Thank you for the recipe, I will definitely try this!
Martina Compton says
The chocolate snowball cookies are great, but should say to chill prior to baking. Otherwise flatten and unable to roll in powdered sugar.
CAROL GIBSON says
I haven’t made yet, but I’m wondering if Almond flour would work with these? Thanks for all your great recipes! My sons are allergic to both dairy and wheat, and your recipes have made them VERY happy!
CCK Media Team says
Thank you for such a kind comment. Honestly we have not tried these with almond flour so really can’t say. We do know that you can do the following linked recipe in balls and cover in powdered sweetener if you prefer that: https://chocolatecoveredkatie.com/keto-cookies-recipe/
Em says
These tasted amazing! I made the version with orange zest. However, like other commenters, I used coconut oil and they spread almost flat and were very crumbly. I think I will be trying these again so I would appreciate any suggestions to make them a bit less messy if not able to hold a ball shape. Thanks!
Valerie Benninger says
what could you substitute for nuts or pecans in the snowball cookies.