Snowball Cookies
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Published Dec 07, 2021, Updated Dec 07, 2022
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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 on my recipe for almond 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 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. My favorite brand is Bob’s Red Mill super fine almond flour.
- butter, ghee or vegan butter – I used vegan Earth Balance butter for these to make them vegan.
- 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 – a flavor enhancer.
- salt – just a pinch to bring all the flavors together.
- chopped pecans – feel free to sub in another nut like almonds or walnuts in place of the pecans.
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 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. Using a Tablespoon scoop, roll the dough into balls and place them 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 the remaining powdered sugar until coated. Let the cookies cool completely and enjoy!
How to Store 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 them in an airtight freezer-safe container. They should last in the freezer for at least a month.
More Healthy Cookie Recipes to Try!
- Gluten-Free Sugar Cookies
- No Bake Cookies
- Gluten-Free Snickerdoodles
- Peanut Butter Blossoms
- Almond Butter Espresso Cookies
- Lemon Almond Flour Cookies
- Almond Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
Be sure to check out my full collection of healthy Christmas cookies as well as all the cookie recipes here on EBF.
Healthy Snowball Cookies
Ingredients
- 1 cup almond flour
- 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
- 5-6 Tablespoons organic confectioners’ sugar, divided*
- ½ teaspoon vanilla extract
- ⅙ teaspoon salt
- ⅓ 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
- Pecans: Feel free to sub in another nut like almonds or walnuts in place of the pecans.
- Low-sugar option: Use powdered erythritol (such as Swerve) instead of confectioners’ sugar to make these cookies even lower in sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are so easy to make and delicious! They definitely hit the texture perfectly, a light cookie that melts in the mouth. Will be making more for sure!
Woo!! Pumped to hear this, Alyssa! Thanks so much for trying out these cookies and coming back to leave a review :).
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!
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.
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 🥰
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!
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!
Ahh yay, that makes me so happy to hear!! Thanks for the review Christina. I so appreciate it!
Baked a double batch today for the holidays. These are delicious! So easy to make! Thank you!
Ahh yay, so glad you’re loving these cookies, Kim. Thanks for coming back to leave a review. I really appreciate it. 🙂
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.
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
They were delicious! I was afraid they would be too crispy but they were just the right amount of crispy/chewy. Thanks!
Yay!! So glad you enjoyed these cookies. Thanks for making them and for coming back to leave a review. It means the world to me. <3
Made a double batch of these yesterday with my girls. They melt in your mouth.We made ours in the food processor using pulse. Made a easy recipe super quick. We are going to make another double batch to go on our Christmas cookie tray. My husband asked us to hide this batch because it’s hard to resist the bite sized pillows. Thank you for another winner!
Ahh yay, that makes me so happy to hear!! I’m pumped to hear that this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
Hey, Brittany. Thanks for sharing. Can I use something else instead of pecans? I’m out of it at the moment.
Any nuts will work like almonds or walnuts. 🙂
Can I substitute coconut oil for butter?
Hey Sarah – I haven’t tried it, but I bet coconut oil would work! Let me know if you try it.