Gluten-Free Dairy-Free Pistachio Snowball Cookies
These super soft, gluten-free, dairy-free pistachio cookies are tender, crumbly, and cloudlike. Reminiscent of classic snowball cookies, they offer a delicate, melt-in-your-mouth texture that pairs perfectly with their nutty pistachio flavor.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Roasted Salted Pistachios ((shelled))
- ¼ Cup Granulated Sugar
- ¾ Cup + 1 Tbsp Softened Vegan Butter ((salted))
- 1 Large Egg ((room temperature))
- 1 Tsp Vanilla Extract
- 3 Drops Yellow Food Colors ((optional))
- 1 Drop Blue Food Coloring ((optional))
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Cup Powdered Sugar ((for dusting))
- 1½ Cup Powdered Sugar ((For Storing))
Instructions
- 1
In a small blender or single-serving blender, grind the roasted and salted pistachios by pressing the pulse button incrementally. Continue pulsing until they reach a fine texture, slightly coarser than flour.
- 2
In a medium bowl, combine the ground pistachios, gluten-free flour, baking soda, and baking powder. If your pistachios are unsalted, add ½ teaspoon of kosher salt. Set aside.
- 3
In a large mixing bowl, cream together the softened butter, granulated sugar until evenly combined.
- 4
Add the egg and vanilla extract, mixing until fully incorporated.
- 5
Then add the food coloring, one drop at a time until the mixture resembles a light, bright, yellow-ish green.
- 6
Gradually mix the dry ingredients into the large bowl with wet ingredients until a smooth dough forms. (This dough is stickier than typical cookie dough)
- 7
Cover the dough and chill in the refrigerator for at least 2 hours.
- 8
Preheat oven to 350℉ and line baking sheets with parchment paper.
- 9
Once chilled, scoop 2–3 teaspoons of dough into balls and place them on the prepared baking sheet. Gently press down the center of each ball with your thumb. These cookies won’t spread, so you can place them closer together.
- 10
Bake for 8–10 minutes, or until the edges are set and the tops look dry.
- 11
Allow the cookies to cool on the baking sheet for 5–10 minutes, then generously cover in sifted powdered sugar.
- 12
Once completely cool, store them in an airtight container in the refrigerator. When stacking the cookies, sprinkle powdered sugar on the bottom of the container and between each layer to keep them from sticking.
- 13
Enjoy!!