Vegan Snowball Cookies (Paleo, Gluten Free)
Snowball cookies. Russian Tea Cakes, Mexican Wedding cookies. These buttery cookies are made with only 4 ingredients and the easiest traditional holiday cookie. I made a vegan & paleo version everyone can enjoy regardless of dietary restrictions or allergies, that still taste true to the real snowballs! A must have in the cookie box this year.
SNOWBALL COOKIES ARE VEGAN, PALEO AND GLUTEN FREE
These snowball cookies are paleo and vegan, and only a minimum of 4 INGREDIENTS. Yep, no grains! I’ve actually tried to make these two ways — with all purpose gluten free flour and with a combination of cassava and almond flour. And the cassava and almond flour mix was the winner! The almond flour lends to the flavor of the cookie, especially if you choose to add in almond extract. However if you only have gluten free all purpose flour on hand, that works perfectly here too. They just come out a bit more crumbly. But both melt in your mouth!
WHAT INGREDIENTS ARE USED IN VEGAN SNOWBALL COOKIES?
Snowball Cookies require the 3 ingredient staples! Flour, butter and powdered sugar. Of course we are going to substitute all of these traditional ingredients to make them paleo, vegan and gluten free. You have the option to add in vanilla extract, almond extract and the traditional pecans or walnuts. But 3 ingredients will get you a nice, buttery, melt in your mouth cookie. If you are looking for a simple, easy, quick paleo dessert (prepped in 10 minutes and baked in 18), these are for you! They are also safe on a low fodmap diet.
INGREDIENTS IN VEGAN SNOWBALL COOKIES
Fine Blanched Almond Flour
Unrefined Powdered Sugar
Optional Walnuts or Pecans
SUBSTITUTIONS AND SWAPS
I use Miyoko’s unsalted vegan butter in these snowball cookies, but real butter will work here, or any non-dairy unsalted butter sticks.
Unrefined powdered sugar is made by placing any granulated sugar or sweeter in a high speed blender. I like to use coconut sugar, but any granulated will work. Or you can use traditional confectionary powdered sugar.
Vanilla extract gives snowball cookies a hint of vanilla flavor. If you prefer almond flavored cookies, you can replace vanilla with almond extract in 1/2 the amount.
HOW TO MAKE PALEO SNOWBALL COOKIES:
1. With a hand mixer or stand mixer, beat together the butter and powdered sugar until soft and fluffy, about 2 minutes.
2. Add in flours and vanilla extract and mix again until a dough forms. Add in walnuts or pecans if desired.
3. Roll into 1" balls and place on baking sheet. Bake for 18 minutes at 325F.
4. Remove from oven and let cool completely. Once cooled roll in powdered sugar and enjoy!
What is a snowball cookie?
Snowball cookies are another version of a Mexican wedding cookie. They are a buttery, slightly sweetened cookie shaped into a ball. They have a short crumb like a shortbread, so will crumble easily but will melt in your mouth. They are traditionally rolled in powdered sugar after they are baked.
What special equipment will I need?
A hand mixer to cream together butter and sugar
How do I make my own unrefined powdered sugar?
To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I use a Vitamix and place the sugar in the dry container. I prefer to use coconut sugar because it is my go-to low glycemic sweetener but you can use any granulated sugar, even monkfruit. Powdered sugar is great to have on hand for frostings, icings, and shortbread cookies so I like to make a bunch and store it for later.
Can I make snowball cookies nut free?
Yes! Substitute both almond and cassava flour for 2 cups total of an all purpose gluten free flour. Bob's has been tested and true.
My dough is too sticky to work with!
Chances are it needs to be chilled, the butter got too warm. Chill in the fridge for one hour and it should be good to go!
The cookie balls are spreading!
The same problem as above, the dough needs to be chilled before baking. They won't spread if they are baked cold.
Any more questions? Ask in the comment box below!
And for amusement, here's a shot of an actual blizzard! lol
Other recipe notes:
*If you cannot tolerate nuts, you can sub both flours for GF All Purpose Flour. So you would use 2 cups total and omit the almond and cassava flour
***Make sure you do not roll the cookies in the additional powdered sugar while they are still hot, they’re a delicate cookie to begin with and will crumble! Wait until they are just warm or room temp. The sugar sticks better when cool.