...and here's another soymilk/applesauce recipe! I have a feeling regular milk could be used, but why not go that extra mile and use soymilk! Again, these are the cookies I took to school, where they were devoured by a classroom of elementary school girls. These cookies not only look cute, but they're chocolatey, rich, and slightly gooey on the inside, almost like a chocolate truffle. Here's the recipe:
1 2/3 cups flour
2/3 cups cocoa
2/3 cups sugar
2 TBSPS partially melted butter
1 TBSP sour cream
1 1/2 TBSP apple sauce
1 egg
1 TBSP water
1/2 cup soymilk
1 1/2 tsp cinnamon
Before baking, the cookies can be rolled into 1 inch balls then dipped in powdered sugar, I used about 1/3 cup for all the cookies.
This recipe makes about 32 cookies. They should be ready to eat after they've cooked in a 375 degree oven for about 10-12 minutes :).
Kitchen notes for double chocolate snowballs
Cookie texture is mostly about fat temperature and bake time. Chilled dough spreads less; a minute less in the oven keeps centres soft after cooling. For bar cookies and granola bars, line the pan with parchment so you can lift the slab out cleanly before cutting.
Storage: wrap tightly once cool. Most baked goods freeze well for up to a month; thaw at room temperature, then refresh briefly in a warm oven if you want a just-baked edge.
Serving ideas: for leftovers of double chocolate snowballs, rethink the plate — toast slices, fold into a lunchbox, or warm gently and top with yoghurt or a fried egg when the recipe style allows.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Snowball-style cookies rely on a fine crumb and a generous sugar coat while still barely warm so the sugar sticks. If your gluten-free or dairy-free batch crumbles when rolled, chill the dough a little longer and roll gently between your palms. A second light sugar toss after cooling refreshes the look for serving plates or gift tins.
Double chocolate versions brown faster than pale snowballs — watch the bottoms and pull them when set but still soft on top. Store airtight with parchment between layers so the sugar coat does not melt into sticky patches from trapped steam.
Further reading: BBC Good Food baking guidance.