Description
These Gluten-Free Vegan Snowball Cookies bring back so many memories! With a crisp, buttery pecan cookie rolled into a powdery sugar, these cookies will make your mouth water. These are refined sugar-free and keto-optional!
Ingredients
Scale
For the cookies
- ¼ cup coconut sugar
- ¼ cup (28g) tapioca flour or arrowroot starch
- ½ cup vegan butter or coconut oil
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1¾ cups (168g) blanched almond flour
- ⅓ cup finely chopped pecans
For the powdered sugar coating
- ¼ cup coconut sugar
- ¼ cup (28g) tapioca starch or arrowroot starch
Instructions
For the cookies
- Blend the coconut sugar with the tapioca flour, ideally in a small spice or coffee grinder, until superfine. If you don’t have a coffee grinder or small blender, you can skip this step.
- In a mixing bowl or bowl of a stand mixer, combine the coconut oil or vegan butter with the tapioca flour, coconut sugar, vanilla extract, and salt. Mix until combined.
- Add in the almond flour and pecans and stir until fully incorporated.
- Scoop the dough into tablespoon-sized balls, roll between your hands to form a ball shape, and place on a lined baking sheet. I like using a small cookie scoop for this.
- Bake at 350°F for about 10 to 12 minutes, until just barely golden and firm to the touch.
- Let cool slightly, and then roll in “powdered sugar”!
For the powdered sugar coating
- Blend the coconut sugar with the tapioca flour, ideally in a small spice or coffee grinder, until superfine. You can also use regular powdered sugar, or a Keto powdered sugar (details in Notes for a Keto version).
Notes
For a Keto version
Replace the coconut sugar with 2 tablespoons powdered monkfruit sweetener. For the powdered sugar coating, whisk together 1 part powdered monkfruit sweetener to 1 part tapioca or arrowroot starch.
Keywords: cookies, snowballs, gluten-free, vegan