Quick Vegan Snowball Cookies with Almond Flour
These tender, buttery vegan snowball cookies are the ultimate easy holiday cookie! They come together in one bowl - no stand mixer required - and are made without flour, so they’re naturally gluten free (but no one will know!)
Equipment
- Food Processor or bullet blender
Ingredients
- 1 cup almond flour
- ¾ cup pecan pieces divided
- 3 tablespoons coconut oil melted
- 2 tablespoons pure maple syrup
- 1 tablespoon arrowroot powder
- 2 teaspoons pure vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For rolling, optional
- powdered sugar or coconut milk powder for a no-sugar option
Instructions
- Preheat oven to 325° Fahrenheit (160° Celsius). Prepare a small baking sheet with parchment.
- In a small food processor, grind ½ cup of the pecan pieces into flour. Finely chop the remaining ¼ cup. Add pecans to a medium bowl, along with the almond meal, arrowroot, baking powder and salt and mix.
- Add melted coconut oil, maple syrup, and vanilla to the bowl and stir to thoroughly combine. With a tablespoon measure or cookie scoop, roll into a ball and place on cookie sheet.
- Bake for 13-15 minutes until lightly browned on bottom and just starting to crack on top. Let cool completely on baking sheet. You can mend any cracks by gently pressing them together.
- Once fully cool, sift over a little powdered sugar or roll in coconut milk powder for a low sugar option.