gluten free vegan snowball cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 30-32 cookies
INGREDIENTS
- 1 cup toasted walnuts or pecans, finely chopped*
- 1/2 cup dairy free butter, softened
- 3/4 cup powdered sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
- 1 cup Bob’s Red Mill almond flour
- 1/4 teaspoon sea salt
- 1 cup powdered sugar {for coating cookies}
INSTRUCTIONS
- Place toasted walnuts in food processor or high-powered blender. Pulse until finely chopped. Set aside.
- In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
- Add flour, almond flour, salt and finely chopped walnuts. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes to 1 hour in refrigerator.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Use a cookie scoop to scoop dough and roll into balls. Place on pan and press slightly to flatten bottom of cookie {if dough cracks, just press back together}.
- Bake cookies 13-15 minutes. Place on cooling rack to cool completely.
- Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.
NOTES
*Place walnuts or pecans on dry baking sheet and bake at 350 degrees for 6-8 minutes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2019/12/gluten-free-vegan-snowball-cookies.html