Gluten-Free Snowball Cookies
These Gluten-Free Snowball Cookies are a healthy way to make classic pecan snowball cookies. The favorite Christmas cookie of many, this buttery cookie features pecans and is rolled in a powdered sugar finish to complete the look of a snowball.
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A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Pecan Snowball Cookies
🕒 Ready In: ~30 minutes
👪 Serves: 16 cookies
🍽 Calories: ~160 per cookie (estimated)
🥣 Main Ingredients: Almond flour, pecans, maple syrup, coconut oil, powdered sugar
📖 Dietary Info: Gluten-free, dairy-free, and made with wholesome ingredients
👌 Difficulty: Easy - one bowl, no chill time, and perfect powdered-sugar coating
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One of the most popular Christmas cookie recipes, these simple cookies go by many different names such as Mexican wedding cookies or Russian tea cakes. It certainly goes to show these pecan snowballs are favorite cookies for many all over the world! For good reason, too, their simple ingredients provide a complex flavor of sweet and nutty that seems to simply melt in your mouth, just like a little snowball would.
For more easy holiday treats to round out your dessert table, try pairing these cookies with Cranberry Cheesecake Bars or a batch of Dark Chocolate Bark. If you're building a full seasonal spread, the Cranberry Pecan Cheeseball and our festive Charcuterie Wreath make perfect additions for holiday gatherings and cookie exchanges.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Snowball Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pecan Snowball Cookies:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Snowball Cookies FAQs:
- More Cookie Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Snowball Cookies
Why You'll Love these Gluten-Free Snowball Cookies:
Melt-in-your-mouth texture: Soft, buttery centers with a delicate powdered sugar coating.
Wholesome ingredients: Made with almond flour, maple syrup, and coconut oil instead of refined sugars or butter.
Naturally gluten-free and dairy-free: A classic holiday cookie everyone can enjoy.
Easy to make: No mixer needed, just stir, roll, and bake.
Perfect for gifting: Beautifully coated snowballs that look festive on any cookie tray.
Key Ingredients:
- pecans. Finely chopped pecans add rich, buttery flavor, toast them lightly before mixing for extra depth.
- almond flour. Provides a soft, tender crumb while keeping the cookies gluten-free.
- coconut oil. Replaces butter for a dairy-free option and adds subtle sweetness. Melt before mixing for easier blending.
- maple syrup. A natural sweetener that helps bind the dough while adding a hint of caramel flavor.
- powdered sugar. The classic finishing touch for that snowy look, use organic powdered sugar or a sugar-free version if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Nut Options: Swap pecans with walnuts, almonds, or a mix of your favorite finely chopped nuts.
- Refined Coconut Oil: Use refined coconut oil if you prefer a neutral flavor without coconut notes.
- Sweeter Cookies: For a slightly sweeter dough, add 1-2 extra teaspoons of maple syrup.
- Vanilla Swap: Almond extract can replace vanilla for a stronger nut-forward flavor, start with ¼ teaspoon.
- No Powdered Sugar: For a lower-sugar option, skip the powdered sugar coating or use a paleo-friendly alternative.
- Flavor Variations: Add a pinch of cinnamon to the dough or mix in finely chopped dried cranberries for a festive twist.
- Larger Batch: Double the recipe and bake in two batches, rotating the pans halfway through for even browning.
How to Make Pecan Snowball Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add pecans to a food processor and pulse until finely chopped.
- In a medium bowl, combine almond flour, chopped pecans, maple syrup, melted coconut oil, and vanilla extract. Stir until a thick dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 12-14 minutes, or until the bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Allow to cool completely and roll in powdered sugar a second time for a snowy finish.
Recipe Notes & Tips:
- Toast the pecans: Toast them in a dry skillet for 3-5 minutes before chopping to bring out their buttery flavor.
- Mix by hand: The dough comes together quickly, avoid over mixing to keep the cookies tender.
- Chill if needed: If the dough feels too soft or sticky, chill it for 10-15 minutes before rolling.
- Even sizing: Roll dough into uniform 1-inch balls so they bake evenly.
- Watch the bake time: The cookies should stay pale with just a hint of golden color on the bottom.
- Double coat in powdered sugar: Rolling once while warm helps the sugar stick, and a second coating after cooling gives that perfect snowy finish.
How to Store:
Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: Keep in an airtight container for up to 10 days if you prefer a firmer texture.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature and re-roll in powdered sugar before serving.
Gluten-Free Snowball Cookies FAQs:
Gluten-free snowball cookies can crumble if the dough is too dry. Almond flour varies by brand, so if your dough cracks when rolling, add 1-2 teaspoons of melted coconut oil or maple syrup until it holds together easily when pressed.
No. A 1:1 gluten-free flour blend will create a completely different texture and may result in dry, chalky cookies. This gluten-free snowball cookies recipe is specifically formulated for almond flour, which provides moisture and the tender, shortbread-like bite.
Yes. This recipe is already dairy-free thanks to coconut oil and contains no eggs, so it is naturally vegan-friendly. Just be sure your powdered sugar is a vegan-certified brand.
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Gluten-Free Snowball Cookies
Ingredients
- 1 cup pecans
- 1 ½ cups almond flour
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add pecans to a food processor and pulse until finely chopped.
- In a medium bowl, combine almond flour, chopped pecans, maple syrup, melted coconut oil, and vanilla extract. Stir until a thick dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 12-14 minutes, or until the bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Allow to cool completely and roll in powdered sugar a second time for a snowy finish.
Nutrition
Notes
- Toast the pecans: Toast them in a dry skillet for 3-5 minutes before chopping to bring out their buttery flavor.
- Mix by hand: The dough comes together quickly, avoid over mixing to keep the cookies tender.
- Chill if needed: If the dough feels too soft or sticky, chill it for 10-15 minutes before rolling.
- Even sizing: Roll dough into uniform 1-inch balls so they bake evenly.
- Watch the bake time: The cookies should stay pale with just a hint of golden brown color on the bottom.
- Double coat in powdered sugar: Rolling once while warm helps the sugar stick, and a second coating after cooling gives that perfect snowy finish.
- Storage tip: Store in an airtight container at room temperature with parchment between layers to prevent sticking.
- Make ahead: These cookies freeze beautifully, just dust with a fresh layer of powdered sugar before serving.
Just like russian tea cookies my Baba used to make. I like using the pecans because they are a tiny bit sweet too.