Grain-Free Italian Snowball Cookies
These delightful grain-free Italian snowball cookies are vegan, gluten-free, and paleo-friendly, perfect for a healthy treat, especially during the festive season.
Equipment
- Spacious Mixing Bowl
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
Ingredients
- 3 cups super-fine almond flour ensure it's not almond meal!
- 3/4 cup powdered erythritol or your preferred powdered sweetener, plus more for coating
- 1 stick vegan/soy-free butter 8 tablespoons, softened
- 1 teaspoon pure Madagascar Bourbon vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a spacious mixing bowl, simply combine the almond flour, powdered sweetener, softened vegan butter, and vanilla extract.
- Stir and mix everything together until you have a smooth, pliable dough that's easy to handle.
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop about 1 tablespoon of dough for each cookie, then gently roll it into a neat ball. Arrange these dough balls on your lined baking sheet, leaving a little space between each one.
- Pop the baking sheet into your preheated oven and bake for 15 minutes, until the cookies are lightly set and just a hint golden.
- Once baked, remove the cookies from the oven and let them cool down just enough so you can comfortably handle them.
- Pour a generous amount of extra powdered sweetener onto a plate. While the cookies are still warm, gently roll each one in the sweetener until it's beautifully coated like a snowball.
- Finally, let the cookies cool completely on a wire rack. For an extra festive, snowy finish, give them one more roll in powdered sweetener before you serve them up!
Notes
Nutrition Information (per cookie, approximate):
Calories: ~180
Total Carbs: ~5g
Net Carbs: ~2.5g
Fats: ~17g
Protein: ~5g Recipe Notes:
Ensure to use super-fine almond flour, not almond meal, for the best texture. The total time includes cooling time for the cookies.
Calories: ~180
Total Carbs: ~5g
Net Carbs: ~2.5g
Fats: ~17g
Protein: ~5g Recipe Notes:
Ensure to use super-fine almond flour, not almond meal, for the best texture. The total time includes cooling time for the cookies.
