Gluten-Free Snowball Cookies Tasty Recipes

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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."

Ingredients :

• 1 cup chopped pecans
• 1/2 cup salted butter, softened
• 1 1/2 cups ground almonds
• 2 tablespoons arrowroot powder
• 1 tablespoon coconut flour
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup confectioners' sugar, divided

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H5M

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

Notes :

• You can use finely ground pecans instead of almonds.

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