Gluten-Free Snowball Cookies
These Gluten-Free Snowball Cookies are a healthy way to make classic pecan snowball cookies that are gluten and refined sugar free.
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.
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