Italian Chocolate Ball Cookies
Dive into a nostalgic holiday treat with my Italian Chocolate Ball Cookies! Inspired by my Sicilian grandmother's cherished recipe, these cookies are a Christmas tradition. Join me and special guest Leilani McKnight as we recreate the magic, adding a modern twist by using coconut oil and vegan butter. They may not be the healthiest, but they're irresistible, festive, and carry the warmth of tradition. Spread joy this season with these delicious bites!
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Ingredients
- ½ cup coconut oil room temp
- ½ cup vegan butter room temp
- 3 eggs
- 1 cup organic sugar
- ½ cup organic brown sugar
- ¼ cup brandy
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- ½ cup dark cocoa powder
- 3 cups flour plus 1 cup to work with dough
- 1 cup walnuts chopped
Frosting
- 2 cups powdered sugar
- ¼ cup water or plant-based milk
Instructions
- Preheat oven to 325℉
- Cream together the sugars, coconut oil and butter. Next, mix in eggs, and brandy
- In a separate bowl, combine allspice, nutmeg, cinnamon, salt, baking powder, dark cocoa powder, and flour.
- Working with your hands, add one cup of dry mixture at a time to the wet mixture. Keep adding dry mixture until the dough is firm.
- Next shape the dough into 1 inch long and 1 inch thick strips, cut strips into 1 inch pieces. Roll each piece into a ball and place them 3/4 inches apart on an ungreased baking sheet.
- Bake at 325 for 15 minutes.
- Cookies should be just firm on the outside and the center should be moist.
- If desired the dough can be made one night before cover with wax paper and refrigerate.
- Frost with a simple frosting, 2 cups powdered sugar and ¼ cup water or plant-based milk.
- For a fun, festive flare, you can add candied sprinkles of any color.