Sneboldkager (glutenfri, 4 ingredienser)

Disse Sneboldkager are an easier and gluten-free take on the classic snowball cookies with all that taste and texture, but only 4 ingredients and no eggs, no dairy.

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Sneboldkager

Disse Sneboldkager are an easier and gluten-free take on the classic snowball cookies with all that taste and texture, but only 4 ingredients and no eggs, no dairy.

4.88 fra 8 stemmer

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Prep Time: 10 minutter mins

Tilberedningstid: 15 minutter mins

Samlet tid: 25 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 33 cookie ball

Kalorier: 89.2 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 ½ kopper Mandelmel - (note 1)
• ▢ ¼ kop Ahornsirup - (note 2)
• ▢ ½ kop Mælkefrit smør (usaltet) - smeltet (note 3)

Optional for the dough

• ▢ ½ teske Mandelekstrakt - (note 4)
• ▢ 3 spiseskefulde Hakkede pekannødder - fint hakket
• ▢ 3 spiseskefulde Hakkede valnødder - fint hakket

To cover the snowballs

• ▢ ⅓ kop Flormelis - (note 5)

Instruktioner

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease it with cooking oil spray. Set aside.
• In a mixing bowl, add almond flour, melted and cooled plant-based butter, maple syrup, and almond extract if used. I recommend the extract. It adds a delicious almond flavor, but you can also use vanilla extract if preferred, or skip.
• Use a rubber spatula to stir the ingredients together and form a smooth sticky dough.
• If you want to add nuts, chop them very finely, fold them into the dough, and stir until evenly combined.
• Divide the dough into 33 pieces of the same size – each is about one tablespoon of dough. Lightly oil your hands, and roll each portion into a ball. Re-oil your hands as you go to avoid the dough from sticking to your hands.
• Place each ball on the prepared baking sheet, leaving an inch of space between them.
• Bake the snowball cookies on the center rack of the oven for 13-15 minutes at 350°F (180°C) until golden brown on the edges.
• Let them cool down at room temperature for 10 minutes on the baking sheet, then roll each ball into powdered sugar to coat, and place on a cooling rack.
• Dust extra powdered sugar on top before serving for an extra snowy effect.

Noter

Noter 1: Almond meal also works, but the cookies will be darker in color and a bit gritty in texture.

Noter 2: You can use sugar-free maple syrup or any liquid sweetener you love, like agave or coconut nectar.

Noter 3: Coconut oil and olive oil work, but they add a flavor that I don’t think tastes as good in these cookies. I do prefer the buttery flavor of plant-based butter for this specific recipe.

Noter 4: You can replace it with vanilla extract.

Noter 5: Sugar-free powdered allulose or powdered erythritol are great refined sugar-free alternatives to cut down sugar if needed.

OvntilstandJeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Opbevaring: Store the cookies in an airtight container for 3-4 days in the fridge.

The nutrition panel is with regular maple syrup and powdered sugar.

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Ernæring

Betjener: 1cookie | Kalorier: 89.2kcal | Kulhydrater: 5g | Protein: 2g | Fed: 8g | Mættet fedt: 0.9g | Flerumættet fedt: 1.4g | Enumættet fedt: 1.7g | Transfedt: 0.5g | Natrium: 21.2mg | Kalium: 13.5mg | Fiber: 1g | Sukker: 1.8g | Vitamin A: 0.6IU | Vitamin C: 0.02mg | Calcium: 22mg | Jern: 0.4mg | Magnesium: 3mg | Fosfor: 5.5mg | Zink: 0.1mg

Ingredienser og erstatninger

You only need 4 simple ingredients to make this recipe, and there are a few optional ones for flavor and texture. Here’s how to pick and swap them.

• Mandelmel – This is the base of our cookie, and it’s what keeps them naturally gluten-free. It provides a moist, tender, melt-in-your-mouth texture. Almond meal also works, but I find the cookies turn out a bit darker and have a grittier texture.
• Ahornsirup – This provides the sweetness and also acts as the binder, helping hold the cookies together without eggs. You can also use other liquid sweeteners like agave nectar, coconut nectar, or a sugar-free maple syrup if you prefer.
• Mælkefrit smør – This adds that necessary richness and classic buttery flavor. I prefer using the melted butter for the best taste in this recipe. Refined coconut oil or a light olive oil are fine substitutes, but they will slightly change the flavor.
• Flormelis – This is for the classic snowy coating. It adds that final touch of sweetness and the signature snowball look. If you need a sugar-free option, powdered allulose or powdered erythritol work perfectly for dusting.
• Mandelekstrakt – This is optional, but I love the classic nutty, marzipan-like flavor it adds. Vanilla extract is a great substitute if that’s what you have on hand.
• Chopped Pecans / Chopped Walnuts – These are optional but add a lovely, nutty crunch and texture to the cookies.

How to Make Snowball Cookies (in Pictures)

Carines bagetips

Let me share a few more tips for perfect snowball cookies.

• Customize Your Crunch – I measure the nuts (about 6 tablespoons) før I chop them finely. You can easily swap the pecans and walnuts for pistachios, or even add some finely chopped dried cranberries for a festive look.
• Sugar-Free Coating – If you’re watching your sugar intake, you can swap the regular powdered sugar for a zero-sugar powdered alternative. Powdered allulose or powdered erythritol are great options for coating the cookies.
• Choosing Your Fat – While I prefer the taste of plant-based butter here, you can use oil. If you do, I recommend choosing one with a low flavor, like refined coconut oil. Unrefined coconut oil will add a strong coconut taste that I find overpowers the cookie.

More Snowball Recipes

Mandel snebold cookies

Valnøddesneboldkager

Pecan sneboldkager

Pebermynte-sneboldkager