1/4 cup butter replacement (we used Earth Balance)
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 tbsp ground chia seeds
2 cups gluten-free all-purpose flour
1 cup dairy-free milk
1/3 cup icing sugar
In a bowl combine butter replacement and sugar either by hand or with a mixer.
In a separate bowl, melt PASCHA Chocolate until fully melted.
Add melted PASCHA to sugar mixture and stir until homogenous.
Add in the ground chia, vanilla extract, baking powder, salt, and gluten-free flour and mix either by hand or with a mixture. The mixture will be very dry. Slowly add in dairy-free milking stirring after each addition.
Cover dough and place in the refrigerator for 20-30 minutes.
Preheat oven to 350F. Roll dough into balls and roll in icing sugar until well coated. Place each ball of dough on a parchment lined baking tray. Bake until bottoms hold together and top has begun to crack about 10 minutes.