These Snowball Cookies 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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Snowball Cookies
These Snowball Cookies 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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Servings: 33 cookie ball
Calories: 89.2 kcal
Ingredients
- 2 ½ cups Almond Flour - (note 1)
- ¼ cup Maple Syrup - (note 2)
- ½ cup Dairy-Free Butter (Unsalted) - melted (note 3)
Optional for the dough
- ½ teaspoon Almond Extract - (note 4)
- 3 tablespoons Chopped Pecans - finely chopped
- 3 tablespoons Chopped Walnuts - finely chopped
To cover the snowballs
- ⅓ cup Powdered Sugar - (note 5)
Instructions
- 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.
Notes
Note 1: Almond meal also works, but the cookies will be darker in color and a bit gritty in texture.
Note 2: You can use sugar-free maple syrup or any liquid sweetener you love, like agave or coconut nectar.
Note 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.
Note 4: You can replace it with vanilla extract.
Note 5: Sugar-free powdered allulose or powdered erythritol are great refined sugar-free alternatives to cut down sugar if needed.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: 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.
Nutrition
Serving: 1cookie | Calories: 89.2kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0.5g | Sodium: 21.2mg | Potassium: 13.5mg | Fiber: 1g | Sugar: 1.8g | Vitamin A: 0.6IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.4mg | Magnesium: 3mg | Phosphorus: 5.5mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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.
- Almond Flour – 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.
- Maple Syrup – 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.
- Dairy-Free Butter – 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.
- Powdered Sugar – 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.
- Almond Extract – 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)
Carine’s Baking Tips
Let me share a few more tips for perfect snowball cookies.
- Customize Your Crunch – I measure the nuts (about 6 tablespoons) before 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.
I am made these for a Christmas cookie exchange. But I just realized it says to store in the fridge up to 3-4 days. Will they stay good for longer since most of the people involved won’t serve their cookies until Christmas? Do I need to tell people to freeze them?
They will softened with time, and clearly not be as good. I would definitely freeze them for best texture on Christmas day.
I’m usually terrible at following recipes and you made it so simple! I blended monk fruit to a powder for the powdered sugar and tasted just as great! My 11 year old LOVES them. Will be digging into more of your recipes.
Thank you so much! I love reading your comment, it makes me very happy as I spent lots of time writing these recipes to make sure everyone can success them! Send you and your son loves. Carine.
Can you add in white chocolate chips, crushed candy canes and peppermint extract to this recipe? I have seen your recipe for peppermint snowballs but I wasn’t to use almond flour.
Absolutely, but if you want the dough to form, and not be crumbly, you will have to respect the amount of added ‘chunky’ ingredients and stick to 3 tablespoons as for the chopped pecan. May be one table of each, one table chocolate chips, one crushed candy canes, and one of crushed nuts.
How many cookies does this recipe make?
Thanks
Serving size appears before the list of ingredients and it says: serving 33 cookie balls. Enjoy!
Loved it!
Thank you so much!
Hi dear? thanks for cheering your recipes, they’re so healthy and deliciou. I hope you and your family have wonderful Thanksgiving, huge and blessed.❤️
Thank you so much, I wish you a lovely Thanksgiving too.
sounds terrific can these be frozen?
Sure, freeze in a zip lock bag and thaw the day before at room temperature.
can I use regular butter?
thanks~
Sure!
This recipe looks amazing. I’m trying to stay away from oils. Is there anything you can suggest I use to make the powdered sugar stick? Thank you so much, I appreciate your advice.
That’s very hard to make them oil-free, because it’s a 3-ingredient recipe and the oil is what make them moist, buttery, and stick everything together. You might have chances with nut or seed butters like peanut butter, but it will be dryer and the flavor of the nut/seed butters will be overpowering.
Thank you for sharing this recipe!
My pleasure!