I have several family members and friends who cannot eat gluten and are doing low-carb, so I like to have a few recipes tucked away for them. Honestly, even though my family is not gluten sensitive, I make these cookies for us because they are so insanely good. Enjoy!
Snowball Cookies, Grain-Free and Vegan
Makes a baker’s dozen
1 ¼ cup almond flour
¼ cup coconut flour
½ tsp arrow root powder (doing low-carb like me, I use psyllium husk powder instead)
½ tsp salt
½ tsp vanilla extract
½ cup sugar, I use coconut sugar
½ cup melted virgin coconut oil
1-2 TBL mild tasting olive oil
Pre-heat oven 325◦F
Melt coconut oil and set aside. Line a cookie sheet with parchment paper or silicone pad.
In a mixer bowl add all ingredients except the oils and powdered sugar. Mix together, then with the paddle on slow setting, slowly add the coconut oil. Next slowly add olive oil. You should be able to gently squeeze dough into a ball. If not, slow add a bit more oil until you can. You really cannot roll this dough, but you can gently squeeze it into a ball. It does not have to be a perfect shaped ball!
Bake 15-20 minutes, until slightly golden around the edges.. Let cookies cool on baking sheet 5 minutes and then shift some powdered sugar over them. Do not move cookies, because they will brake. But when they are completely cooled then you can store them in an airtight container or enjoy!.
Gluten/grain free baked items tend to be crumbly, so leave them on the cookie sheet (this is why you want the parchment paper) until they have fully cooled.
When you serve them if they are not powdery enough, you can sift some more sugar over the cookies.
You can make them smaller for more of a bite size, but I would not make them bigger.
These cookies store well for a few days, if you put them in an airtight container.