Healthy Snowball Cookies
These healthy snowball cookies are made with just 6 ingredients. The base is almond flour, so they're gluten-free, grain-free and can easily be made vegan. Only 5 grams of sugar per cookie.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup almond flour
- 3 Tablespoons softened organic butter (ghee or vegan butter (I used Earth Balance))
- 5-6 Tablespoons organic confectioners’ sugar (divided*)
- ½ teaspoon vanilla extract
- ⅙ teaspoon salt
- ⅓ cup finely chopped pecans
Instructions
- 1
Preheat the oven to 325°F.
- 2
Line a baking sheet with parchment paper or use a non-stick baking sheet.
- 3
Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
- 4
Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.
- 5
Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.
- 6
Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month. I’ve found storing in the fridge helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.