Healthier Snowball Cookies

GF VG

These healthy snowball cookies are made with just 6 ingredients. The base is almond flour, so they’re gluten-free, grain-free and can easily be made vegan. Only 5 grams of sugar per cookie!

Ready for the easiest cookie recipe you’ll make this winter?! Enter: snowball cookies. They’re based off my recipe for healthy crescent cookies and come together in a flash! Plus, how cute are they? Adorable little, melt in your mouth snowballs. I know you’re going to absolutely love this recipe!

Snowball cookies on parchment paper next to a bowl of powdered sugar.

Ingredients in Healthier Snowball Cookies

Traditional snowball cookies are made with white flour and butter. Although we’re still using some form of butter (you can use Earth Balance to keep these vegan), we’re replacing the white flour with nutrient dense almond flour. And the ingredient list is super short. Here’s what you need:

  • almond flour look for fine almond flour instead of almond meal. The texture of almond flour is lighter and less coarse, which will lead to a better texture for the cookies.
  • butter, ghee or vegan butter – I used vegan Earth Balance butter for these.
  • organic confectioners’ sugar – another name for powdered sugar. If you want to make these low sugar/low carb you can use powdered erythritol (like Swerve) instead of confectioners’ sugar. It will make these low-sugar cookies even lower in sugar.
  • vanilla extract
  • salt
  • chopped pecans
Stack of four snowball cookies.

How to Make Healthier Snowball Cookies

Now that we have the ingredients, let’s make these cookies. The process is so easy!

Simply mix together the almond flour, softened butter, 3 Tablespoons of the powdered sugar, vanilla and salt in a bowl until a dough forms. It will be a little dry to start, but keep mixing, it will become dough! Once combined, mix in chopped pecans. Roll tablespoons of dough into balls and place on a baking sheet lined with parchment paper.

Bake the cookies for 20 minutes or until they are lightly browned on the bottom. Let them cool slightly and then roll in powdered sugar until coated. Let the cookies cool completely and enjoy!

Stack of three snowball cookies. The one at the top has a bite taken out of it.

Storing Snowball Cookies

These snowball cookies are so easy to store. I personally like to store them in the fridge to keep them crisp and to make sure the powdered sugar doesn’t absorb into the cookies, but they’re also delicious after freezing! For freezing snowball cookies, simply place in an airtight freezer-safe container. They should last in the freezer for at least a month. 

Stack of three snowball cookies on parchment paper. The top one has a bite taken out of it.
Snowball cooking on parchment paper surrounded by chopped pecans and powdered sugar.

If you make these healthier snowball cookies, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.

Healthy Snowball Cookies

5 from 16 votes
These healthy snowball cookies are made with just 6 ingredients. The base is almond flour, so they’re gluten-free, grain-free and can easily be made vegan. Only 5 grams of sugar per cookie.
Stack of three snowball cookies on parchment paper. The top one has a bite taken out of it.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 11

Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup finely chopped pecans

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

  • Using powdered erythritol (such as Swerve) instead of confectioners’ sugar makes these cookies even lower in sugar.

Nutrition

Serving: 1cookie Calories: 130kcal Carbohydrates: 7g Protein: 3g Fat: 11g Sodium: 272mg Fiber: 1g Sugar: 5g
Course: Dessert
Cuisine: American
Keyword: healthy snowball cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    37 comments
    1. Cindi
      January 22, 2021 AT 1:40 pm

      5 stars
      I’m not a cookie eater but I made 3 batches and passed them out. The reviews were amazing! Everyone loved them. They were easy to make and all three batches came out perfectly! Thank you very much!

      1. Brittany Mullins
        January 24, 2021 AT 8:36 pm

        Woo!! That makes me so happy to hear, Cindi. I’m so glad these cookies were a hit. Thanks for coming back to leave a review. I so appreciate it.

    2. Vanessa
      January 1, 2021 AT 11:15 pm

      5 stars
      These are to die for. I’ve made this recipe 10 times (sometimes doubling the recipe), in the last 30 days. Don’t worry, I shared with friends and family!
      If you drink Mudwtr as your “latte,” then these are perfectly paired 🥰

      1. Brittany Mullins
        January 2, 2021 AT 2:49 pm

        Ahh yay!! That makes me so happy to hear. I’m so glad you loved these cookies, Vanessa. Thanks for making them and for coming back to leave a review. I so appreciate it!

    3. Christina
      December 31, 2020 AT 3:30 pm

      5 stars
      I made these for Christmas and I enjoyed them so much I made another batch to ring in the new year. I added some sprinkles to the top to make them a little more festive. Love this recipe. Thank you!

      1. Brittany Mullins
        January 1, 2021 AT 8:13 pm

        Ahh yay, that makes me so happy to hear!! Thanks for the review Christina. I so appreciate it!

    4. Kim
      December 20, 2020 AT 3:45 pm

      5 stars
      Baked a double batch today for the holidays. These are delicious! So easy to make! Thank you!

      1. Brittany Mullins
        December 20, 2020 AT 11:38 pm

        Ahh yay, so glad you’re loving these cookies, Kim. Thanks for coming back to leave a review. I really appreciate it. 🙂

    5. Danielle Guzman
      December 20, 2020 AT 3:22 pm

      5 stars
      I made one recipe, tasted one and then immediately made a double recipe! They are THAT good. Each recipe yielded 10 snowballs for me, using a tablespoon measure! They’re light, such a wonderful crumb, like the perfect shortbread meets sugar cookie, with just the right sweetness. Thank you Brittany for another incredible recipe. These are officially now a part of my cookie recipe collection to make over and over.

      1. Brittany Mullins
        December 20, 2020 AT 11:39 pm

        Woo!! That makes me so happy to hear. I’m so glad you loved these cookies, Danielle. Thanks for making them and for coming back to leave a review. I really appreciate it. <3

Parchment paper lined with protein balls.

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