Snowball Cookies {Gluten-Free + Dairy-Free + Vegan}
An easy and fun snowball cookie recipe to make for the holidays or Christmas! Dairy free, gluten free, and vegan.
Equipment
- Food Processor
- Electric Mixer
Ingredients
- 2 1/4 cups gluten free flour use a blend with xantham gum
- 1 cup palm shortening I used Nutiva
- 1 1/2 cups confectioners' sugar divided
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup ground walnuts
Instructions
- Preheat oven to 350 degrees Farhenheit or 180 degrees Celsius.
- With electric mixer on medium speed, beat palm shortening, 1/2 cup of confectioners sugar, cinnamon, and salt for two minutes until smooth and creamy.
- Gradually beat in flour, mixing on low.
- Add nuts until just blended.
- Pinch of pieces of dough and roll between palms to make 1-inch balls. Place on cookie sheets spaced at least 1 inch apart.
- Bake for 10 minutes, or until tops are just set and bottoms are just starting to brown.
- Let cool on cookie sheets until the cookies are still warm but firm enough to handle without crumbling. Don't let cool all the way!!
- Spread 1 cup of confectioners' sugar on a plate and roll the balls in them. Set them on a wire cooling sheet to cool. When completely cool, roll them in the confectioners sugar again.
Notes
- Store these snowball holiday cookies in an airtight container for up to one week (although ours lasted for almost three weeks!).
- Don't let them cool too much before you start rolling! If you do they will get crumbly and be harder to roll, especially for little hands.
- Each cookie only has 1g of sugar, just saying :-).
Nutrition
Calories: 71kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 12mgPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!