Today is day one of cookie week! In 2021 I did my first cookie week and it was so popular that I’ve been back in 2022 and now 2023 for another cookie week filled with new cookie recipes. Each year, it’s a fun challenge to create new recipes and while it’s a lot of work, I do really love creating a fun new cookie box to celebrate the season! Growing up, my dad made dozens and dozens of Christmas cookies to gift to neighbors and friends and it’s been such a joy to carry on that tradition. Last year I made sure one of my recipes was gluten-free to make sure there’s a holiday treat for everyone to enjoy, and I’m so happy to have this chocolate caramel snowball cookies kick off cookie week. With just eight ingredients and a chewy chocolate caramel center thanks to a Rolo candy, it’s an easy recipe that everyone will love.
How to Make Chocolate Caramel Snowball Cookies
- First, whisk your egg whites with a little sugar until stiff peaks form. Set aside.
- In a large bowl whisk together finely ground almond flour (not almond meal) with sugar and salt. Whisk well until the almond flour has no more clumps. Then add in your almond extract, vanilla extract, and fold in your egg whites. The dough will be sticky but able to hold its shape when pressed into a ball.
- Form the dough around a Rolo candy and then roll in powdered sugar. You’re baking at a low temperature for about 25-30 minutes to make sure they don’t get too brown. The cookies are done when the tops begin to crack and the bottoms are golden brown.
- These cookies will have a crispy exterior and a delicious almond interior with a texture that reminds you of marzipan. They are so good and no one will guess that they’re entirely gluten-free and dairy-free!
If you’re gathering your ingredients to make these easy snowball cookies, here is a list for you to bring to the store!
- Almond flour (finely ground, not almond meal)
- Egg whites, at room temperature
- Salt
- Almond and vanilla extracts
- Rolo candies
- Powdered sugar
- Granulated sugar
Be sure to check back every day for the next five days for five more brand new cookie recipes! I truly love these cookies and look forward to making batch after batch of them this holiday season. I love that these cookies require little prep work: no butter to soften or melt and no chill time in the refrigerator.
- 2½ cups almond flour (finely ground, not almond meal)
- 1 cup granulated sugar
- ¼ tsp. salt
- 2 egg whites, at room temperature
- ½ tsp. almond extract
- ½ tsp. vanilla extract
- Rolo Candies
- Powdered sugar
- Preheat oven to 300 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together almond flour, granulated sugar, and salt. Whisk well to ensure there are no lumps in the almond flour.
- Using a stand mixer or a large bowl and a hand mixer, beat the egg whites until stiff peaks form. If you're having a hard time getting them to stabilize, add a teaspoon of sugar to the egg whites.
- Add the almond extract and vanilla extract to the almond flour mixture, then add the egg whites. Mix to combine. The dough will be sticky and able to be pressed into a ball.
- Unwrap your Rolo candies and form the dough around the candy. Roll the cookies in a shallow plate or bowl of powdered sugar and place on the prepared baking sheet.
- Bake for 25-30 minutes until the bottoms of the cookies are golden brown and the tops begin to crack.
- Allow to cool and enjoy!
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