Description
Classic snowball cookies made with almond flour to be gluten-free!
Ingredients
Units
Scale
- 1 cup Almond Flour
- 1 Tbsp Arrowroot Flour or Cornstarch
- 1/4 tsp Baking Powder
- 3/4 cup Pecans (1/2 cup finely chopped, 1/4 cup larger chop)
- 3 Tbsp Butter, softened
- 2 Tbsp Maple Syrup
- 1 1/2 tsp Vanilla Extract
- Pinch Salt
- 1/4 cup Powdered Sugar
Instructions
- Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
- In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
- Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
- Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
- Place cookies into the oven and bake for 10-12 minutes until golden.
- While the cookies bake, place the powdered sugar into a bowl and set aside.
- Allow cookies to cool for 5 minutes and then roll in powdered sugar.
- Place onto a cooling rack to finish cooling before digging in!
Notes
- The cookies will be a little crumbly while they are hot, allow to cool for at least 15 minutes to keep their shape!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert, Gluten-Free
- Method: Bake
Nutrition
- Serving Size: 1 Cookie
- Calories: 145
- Sugar: 5g
- Sodium: 46mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg
