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This Chocolate Espresso Snowball cookie recipe has more pecans in it than it does flour- so they are healthy, right?


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Hmm. . .  maybe not so much!  It does only have 1/2 cup of sugar for 3 dozen cookies, but then they get rolled in powdered sugar after they are baked.  I think they have the perfect amount of sweetness in them because you can clearly taste the chocolate and the pecans.  Sometimes when cookies are too sweet it masks the flavors.


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This recipe originally came from Food and Wine Magazine’s  December 2011 issue.  I traded the all purpose flour for gluten free flour mix and also added 3/4 of a teaspoon of xanthan gum.  When I convert a cookie recipe to gluten free, I try to only add xanthan gum if I think the dough will need help in staying together when it is baked.


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The only other changes to the original recipe were that I added 1/4 of a teaspoon more salt (I hardly ever add more salt to a recipe!) and I added more instant espresso powder.  The espresso flavor is still not dominant at all, it is just in the background.


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I do really like these cookies and I am happy to add them to my chocolate cookie collection for the holidays, or anytime.

I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Fat Tuesday at Real Food Forager, The Hearth and Soul Hop at 21st Century Housewife, Gluten Free Wednesdays at The Gluten Free Homemaker, Allergy Free Wednesdays at The Tasty Alternative, Real Food Wednesday at Kelly The Kitchen Kop, Full Plate Thursday at Miz Helens Country Cottage, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Rattlebridge Farm

Here are some other chocolate cookie recipes that I have posted previously:


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Chocolate Chiffon Cookies


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Chocolate Mint Cookies


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Chocolate Sambuca Cookies