Gluten-Free Snowball Cookies

These delicious cookies are both grain-free and gluten-free! To make them paleo, substitute ghee or palm shortening for butter, and replace confectioners' sugar with finely powdered coconut sugar. As-is, they taste exactly like the classic snowbell or Mexican wedding cake cookies.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 122 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ¼ cup honey
• 1 ½ cups ground almonds
• ¼ teaspoon sea salt
• ½ cup salted butter, softened
• 2 tablespoons arrowroot powder
• 1 tablespoon coconut flour
• ½ cup confectioners' sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Place pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. Leave the oven on. Transfer pecans to a small bowl and reserve the parchment-lined baking sheet.

Step 3

Combine salted butter, ground almonds, arrowroot powder, coconut flour, honey, egg, vanilla extract, and sea salt in a large bowl; beat using an electric mixer until combined. Add toasted pecans and mix in. Press dough together and cover the bowl. Refrigerate for 30 minutes or freeze for 15 minutes.

Step 4

Remove cookie dough from refrigerator or freezer. Use a small cookie scoop to make 24 cookies, rolling each gently by hand and working quickly so dough stays cold. Place cookies on the prepared baking sheet.

Step 5

Bake in the preheated oven until golden around edges, about 15 minutes. Remove cookies from oven and immediately dust with about 2 tablespoons confectioners' sugar.

Step 6

Allow to cool slightly. Pour remaining confectioners' sugar into a shallow bowl. Once cool enough to handle, roll each cookie in confectioners' sugar and cool completely before serving.