Chocolate Mint Snowball Cookies

By Jeanette Terry

These chocolate mint snowball cookies are a decadent little treat that you can enjoy any time of the year.

Chocolate Mint Snowball Cookies
Ingredients
  • 3/4 cup whole-wheat flour

  • 3/4 cup unbleached white flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup mint-flavored, semisweet chocolate morsels (like Nestle Toll House)*

  • 3 tablespoons fat-free sour cream

  • 3 tablespoons canola oil

  • 1/3 cup granulated sugar

  • 1/3 cup Splenda

  • 1 teaspoon vanilla extract

  • 1 large egg (use a brand higher in omega-3s, if available)

  • 2 tablespoons egg substitute or 1 egg white, beaten slightly

  • Powdered sugar

Directions
  1. Combine flours, baking powder, salt; set aside. Melt chocolate chips over low heat in microwave or in a small nonstick saucepan.

  2. 2. In large mixing bowl, beat sour cream and canola oil with sugar and Splenda. Add chocolate mixture and vanilla and beat to blend. Add egg and egg substitute and beat until smooth. Add flour mixture and beat only until blended.

  3. 3. Split dough into fourths and wrap each fourth in plastic wrap. Freeze until firm (about 20 minutes.)

  4. 4. Preheat oven to 350 degrees. Shape each portion of dough into about 10 (1-inch) balls, and place on cookie sheets that have been coated with canola cooking spray. Bake for 10 minutes, watching carefully. Once the cookies are cool, dust the tops with powdered sugar, if desired.


Nutritional Facts

Servings
10
20 servings
Serving size
2 cookies
• Calories 100 (36% from fat)
• Protein 2 g
• Carbohydrate 15 g
• Fat 4 g
• Cholesterol 10 mg
• Fiber 1.2 g
• Sodium 60 mg

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4 replies

Graylin Bee
Graylin Bee 2013-10-16 13:36:06 -0700 Report

srdimeglio,
Would you share some of your recipes…please.
I have been playing with an almond flour quick bread recipe that can be easily morphed into a cake. But the few cookie recipes I've tried haven't turned out to be a good substitute for the bg spikers with wheat flour.
The last almond flour cookie recipe I tried had a good toll house taste, but turned into a pile of crumbs. A good struesel topping, but not a satisfactory cookie.
Hope you are willing to share.

srdimeglio
srdimeglio 2013-10-16 06:44:20 -0500 Report

flour, regardless of white or whole wheat is the worst thing for a diabetic to eat, so I will stay clear of this recipe…I use only almond flour and pecan flour to make my cakes and cookies..

JourneySong
JourneySong 2010-12-07 22:29:44 -0700 Report

Well, I tried it, and had to add more of everything just to make it work. With the stuff on the ingredients list I couldn't even get it to cookie dough thickness. It needed more fat, more flour, more artificial sweetener and more leavening. I ended up adding 2/3 stick of butter (what I had on hand), more chocolate, At least a cup more flour and more than a half cup more Splenda, and a teaspoon of baking soda. Basically I brought it a lot closer to a toll house cookie dough recipe without going all the way. That done I got a faintly sweet cookie out of it, but nothing spectacular. I'd have to change it substantially to get what I thought the author meant in this recipe.

JourneySong
JourneySong 2010-11-25 13:43:00 -0500 Report

A question. Why use fat free sour cream and add canola oil? 1 Tbsp of Canola oil has 124 calories and 14g of fat. Three Tbsp of canola oil has 42 grams of fat and 372 calories, and it is a bad fat, with an inflammatory score of -14. Negative numbers for inflammation are BAD, they make inflammation in your body WORSE.

Adding the fat free sour cream to that adds 6 grams of carbohydrate and 31 calories, for a total between the two of 48 grams of fat and 403 calories in the 3 Tbsp fat free sour cream plus three TBSP canola oil combination.

Further, gimmicking the sour cream to make it fat free adds carbohydrates to it. This sounds, in Wendell Berry's words, like splitting a solution and creating two separate problems.

This is way inferior to a combination of olive oil and real sour cream. In three Tbsp, real sour cream has only has 9 grams of fat and 90 calories. 1 Tbsp of olive oil has 14g of fat, no carbohydrates, and 119 calories, and a inflammatory scale of +71 (Positive numbers REDUCE inflammation rather than causing it and are GOOD)

I get that some fat is necessary to make a recipe taste good, so if I made this I would use three Tbsp real sour cream, which would improve the flavor, add two tbsp of water to it and mix to thin it out, and use one Tbsp of olive oil to add some fat to the recipe.

At that point, my combined total is 23g of fat and 209 calories for the sour cream/water/olive oil mixture. This is a savings of 25g of fat and 194 calories. If I still didn't like the texture of the batter, I could add another Tbsp of olive oil, bringing the total to 37g of fat and 328 calories. That is still a savings of 5g of fat and 75 calories in the worst case scenario, and we don't even know that it would be necessary.

Also, real sugar is a problem. I know that Splenda can have an aftertaste, so I would use 1/3 cup of Splenda, 1/3 cup of Erythritol (sugar that has been processed by a bacterium and purified, and which has 70% of the sweetness of sugar and 0 calories), and if the resulting batter wasn't sweet enough, I'd add liquid Stevia (which also has 0 calories) to taste until I liked it. This switch removes 225 calories and 60 grams of carbohydrate from the recipe.

I will try my adaptations and report the results. If it works, you can make this and have two cookies at 9g carbohydrate each, 18g total, instead of 1 cookie at 15g carbohydrate, and still be within the “snack” range for carbohydrate counting.