Chocolate Holiday Sparklers
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 73.6
- Total Fat: 2.6 g
- Cholesterol: 1.5 mg
- Sodium: 9.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.9 g
- Protein: 0.9 g
View full nutritional breakdown of Chocolate Holiday Sparklers calories by ingredient
Introduction
A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts added a hint of (nut free) texture and a wonderfully complex flavour. A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts added a hint of (nut free) texture and a wonderfully complex flavour.Number of Servings: 24
Ingredients
-
1 tbsp salted butter, melted
2 tbsp canola oil
½ cup sugar
¼ cup egg whites (about 2)
1 tsp vanilla
¼ cup Dutch processed cocoa
½ cup spelt flour
¼ cup ground tiger nuts or almonds
½ tsp baking powder
pinch sea salt
¼ cup mint-flavoured white chocolate chips (mine had red glitter!)
½ cup icing sugar, for rolling
¼ cup white sanding sugar, for rolling
Directions
In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
Sift in the cocoa, then beat in the flour, tiger nuts, baking powder and salt.
Fold in the chocolate chips.
Cover and chill 1 hour.
Heat oven to 350F and line a baking sheet with parchment paper.
Mix the sugars in a medium shallow bowl and set aside.
Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
Place on the baking sheets, leaving about 1” between each.
Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Sift in the cocoa, then beat in the flour, tiger nuts, baking powder and salt.
Fold in the chocolate chips.
Cover and chill 1 hour.
Heat oven to 350F and line a baking sheet with parchment paper.
Mix the sugars in a medium shallow bowl and set aside.
Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
Place on the baking sheets, leaving about 1” between each.
Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.