gluten free vegan snowball cookies
RECIPE TYPE: cookies
SERVES: 30-32 cookies
  1. Place toasted walnuts in food processor or high-powered blender. Pulse until finely chopped. Set aside.
  2. In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
  3. 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.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. 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}.
  6. Bake cookies 13-15 minutes. Place on cooling rack to cool completely.
  7. Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.
*Place walnuts or pecans on dry baking sheet and bake at 350 degrees for 6-8 minutes.
Recipe by Sarah Bakes Gluten Free at