Snowball Cookies

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4.86 from 7 votes

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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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Prep Time10

Cook Time15

Total Time25

Servings: cookie ball

Calories: 89.2kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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