Chocolate Snowball Cookies in the Pressure Cooker
Tender and chocolaty snowball cookies made effortlessly in the pressure cooker for a perfect holiday treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ¾ cup white, spelt, or oat flour your choice
- ¼ cup unsweetened cocoa powder
- ¼ cup finely chopped walnuts or pecans swap for nut-free if desired
- ½ cup butter or coconut oil
- ¼ cup powdered sugar or use date sweetened version
- ¼ cup mini chocolate chips or finely chopped chocolate
- powdered sugar optional, for rolling
Instructions
Instructions
- Get your pressure cooker ready with the sealing ring in place and filled with an inch or two of water on the bottom. Use a trivet if needed.
- In a mixing bowl, whisk together flour, cocoa powder and powdered sugar until blended.
- Add the chopped nuts and mini chips, stir to distribute evenly.
- Mix in butter or coconut oil using hands or spoon until dough forms a slightly sticky ball.
- Roll dough into small snowball-sized shapes and place about an inch apart on parchment-lined heatproof plates or silicone mats.
- Carefully place plates on trivet inside pressure cooker. Seal lid and set valve to sealing. Cook on high pressure for 5 minutes.
- Allow natural release. When pressure drops, open lid carefully.
- Let cookies cool slightly then roll in extra powdered sugar for that classic snowy look, if desired.
Notes
Store in airtight container at room temp for 4 days, refrigerate for a week, or freeze for up to 3 months. Let cold cookies come to room temp before enjoying for best texture.