Skip to Content
Madison Area Gluten Intolerance Chapter

Cocoa Snowflakes

Adapted from Penzey's Holiday 2000 Catalog

1 cup Bette Hagman rice flour mix (rice flour, potato starch, tapioca flour)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons cocoa powder
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup finely chopped walnuts
1/2 cup powdered sugar (for rolling cookies in)

In a medium bowl, sift flour, xanthan gum, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be dark brown at this point). Transfer to a large mixing bowl, add vanilla extract, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts, if desired. Mix well.

Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won't roll into nice balls if it's warm.

Preheat oven to 400°. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Coat your hands with powdered sugar. Roll each hunk of dough into a 3/4-inch ball, then roll in powdered sugar. Place the balls onto a greased cookie sheet, 2 inches apart. Bake cookies for 8 minutes, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you would like a crisper cookie, bake a minute longer.

Yield: 40-60 cookies.