Snowball Cookies
Gluten-free, Grain-free, Vegan, and Tasty!
Print Recipe
Ingredients
- 1/4 cup refined coconut oil melted
- 1/3 cup maple syrup or cane sugar if using sugar, you may need to add a little more coconut oil or maple syrup if dry 1-3 tsp almond extract (or more to taste)
- 1/2 tsp vanilla extract
- 1 1/3 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup chopped roasted pecans hazelnuts or walnuts
- powdered sugar for rolling
Instructions
- Preheat the oven to 350 degrees.
- Combine wet ingredients (coconut oil, maple syrup or sugar, almond extract and vanilla extract).
- Add almond flour, coconut flour, baking soda, and salt to the wet ingredients. After combined, gently fold in the nuts. Putthe batter in the fridge for 5 min. to harden up the coconut oil/firm up the dough if necessary.
- Cover a sheet with parchment paper, and roll out dough balls with hands. Do not flatten.
- Bake cookies for 12-15 minutes. Place on a cooling rack for 5 minutes, then roll each cookie in the powdered sugar twice until completely covered. Enjoy!
- Keep in an airtight container for up to four days. Refrigeration not recommended.
Notes
Alternative flavor combos:
Lemon Poppyseed: add 2-3 drops edible lemon essential oil, 2-3 tsp lemon zest, 3-4 tbsp poppyseeds
Chocolate Swirl: 1/8 cup cocoa powder (may need to add a little more liquid if too dry), 1/4 cup chocolate chips
Chocolate chip: 1/4 cup chocolate chips
Cherry marzipan: 1/4-1/2 cup chopped cherries (fresh or from syrup), marzipan or chopped almonds, almond extract