I have no idea what year these made their way into our regular list of "must haves" for Christmas cookies but I don't know a single person yet that doesn't like them. The cookie has such a nice buttery flavor and the mini chocolate chips are JUST the right amount of chocolate. They are rich and soft...unlike most snowballs that may have met your gut at light speed.
1 1/2 c. Earth's Best vegan buttery spread
3/4 c. organic powdered sugar
1 T. vanilla
1/2 tsp. sea salt
3 c. flour
2 c. Enjoy Life vegan mini chocolate chips
extra organic powdered sugar
Preheat oven to 375 degrees
Beat buttery spread, sugar, vanilla and salt in a large mixing bowl until creamy. Gradually beat in flour and then stir in the mini chocolate chips. Shape level tablespoons of dough into balls and place them on pan. I use my Pampered Chef medium scoop. This makes a semi large cookie. If you'd like them smaller, make them smaller. The cook time will only be marginally different.
Bake tablespoon sized cookies for 10-12 minutes or until cookies are set and beginning to brown on the bottom edges. For smaller teaspoon sized cookies shorten time to 8-10 minutes, but always watch for the golden brown factor. Remove from baking sheet and allow to completely cool.
With a large gallon sized freezer bag shake all the cookies in powdered sugar. Voila...they are ready to devour! Hope you love 'em!