Snow Cap Cookies
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- Cook45 min
- Total45 min
- Serves12
- LevelIntermediate
Ingredients
- 3 tbsp. flaxseed meal
- 6 tbsp. water
- 1 cup cocoa powder
- ½ cup teff flour
- ¾ cup sorghum flour
- ¼ cup tapioca flour cup potato starch
- ½ tsp. xanthan gum
- 1 tsp. baking powder
- 2 tsp. salt 2 cups sugar
- ½ cup melted non hydrogenated shortening
- ½ cup non dairy milk
- ¼ cup confectioners sugar
Method
- In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- In a large bowl, whisk together the cocoa powder, teff flour, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, salt, and sugar. While stirring constantly, or set on medium speed of an electric mixer, add in the prepared flaxseed meal and shortening until a crumbly dough forms. Mix well to blend. Add in the nondairy milk while continuing to stir and keep mixing until the dough clumps together easily.
- Wrap dough in parchment or foil and chill in refrigerator for 2 hours.
- Once chilled, roll into small balls about 1½ inches wide and flatten slightly to resemble small pucks.
- Preheat oven to 350°F.
- Dip the tops only in confectioner’s sugar and place onto an ungreased cookie sheet. Bake for 12 minutes, or until spread out and crackled. The centers will still be gooey while warm. Allow to cool completely before enjoying. Store in airtight container for up to 1 week.
