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