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Paleo Vegan Snowball Cookies

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.


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.

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