These cookies are fun, festive and SO delicious - not to mention EASY!
I’m not totally sure I can call them “snowballs“ when they’re dusted with powdered coconut sugar (it’s brown), but who cares! They taste 💣!
Bringing out treats like these can make a huge difference in staying committed to an anti inflammatory diet when celebrating the holidays. My philosophy is to always have great tasting, healthy and 100% compliant options around so I never even miss the foods I used to eat that we’re making me so sick.
Leave a comment below and let me know how you think these cookies stack up the the originals.
PLAEO VEGAN SNOWBALL COOKIES
Makes 20 cookies
2 1/4 cups almond flour
3/4 cup chopped walnuts
1/2 tsp sea salt
1/2 cup miyokos cultured vegan butter
1/3 cup coconut sugar
Preheat oven to 350.
Mix almond flour, walnuts, salt and coconut sugar together.
Add butter, working it into the dry ingredients until you have a thick cookie dough. I used a kitchen aide to combine, a blender will work well here too.
Form cookies into 1 inch balls and place on a parchment lined baking sheet.
Bake for 12-15 minutes, or until the cookies are firm and the tops start to brown.
Toss in powdered sugar while still hot and let cool on a baking rack.
Powdered Coconut Sugar:
1/2 cup coconut sugar
1/2 tbsp tapioca flour
Add to a high speed blender or coffee grinder.
Starting in low and working your way to high blend sugar mixture for 1-2 minutes and then let sit for a few minutes for the sugar dust to settle.