Healthy Snowball Cookies (+ More Healthy Christmas Cookies)
User Reviews
4.3
Healthy Snowball Cookies (+ More Healthy Christmas Cookies)
Description
These cookies use almond flour, softened ghee or vegan butter, confectioners’ sugar, vanilla extract, salt, and finely chopped pecans. The dough is mixed until cohesive, rolled into balls, baked at 325°F until the bottoms turn light golden, and then cooled before being coated in confectioners’ sugar. The powdery sugar coating provides a sweet outer layer that complements the mild nuttiness and slightly crumbly interior of the cookies.
The texture is delicate but holds together well thanks to the fat content in the butter or ghee and the almond flour base. The baked pecans add pleasant crunch and flavor contrast. The cinnamon note can be included optionally for warmth. These cookies are well suited for festive occasions and can be stored refrigerated to maintain crispness or frozen for longer storage.
Use powdered erythritol instead of traditional confectioners’ sugar to reduce sugar content without compromising the coating effect. The recipe notes also mention the importance of a slightly dry dough mixture that comes together with mixing.
Ingredients
- 1 cup almond flour finely ground
- 3 Tablespoons butter ghee or vegan butter (I used Earth Balance, softened, organic
- 5 confectioners’ sugar divided, 6 tablespoons, organic
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup pecan finely chopped
Instructions
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper or use a non-stick baking sheet.
- Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
- Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.
- Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.
- Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month. I’ve found storing in the fridge helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.
Notes
- Powdered erythritol like Swerve can replace confectioners’ sugar for a lower sugar version of these cookies.
- Store leftover cookies in the refrigerator up to one week to keep them crisp.
- Frozen cookies can be kept for up to one month without loss of texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Sodium | 272mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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