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.
- 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
- 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.
- Using powdered erythritol (such as Swerve) instead of confectioners’ sugar makes these cookies even lower in sugar.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 272mg
- Fat: 11g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
Keywords: healthy snowball cookies