Easy Nut Free Vegan Snowball Cookies
Who knew that five simple ingredients could make the most amazing, melt-in-your-mouth cookies? This easy recipe is my take on traditional snowball cookies, with a few tweaks to make them both nut-free and vegan. They’re the perfect treat for any occasion, and I’m sure you’ll fall in love with them!
Ingredients
- 225 grams Plant Based Butter (unsalted)
- 65 grams Icing Sugar (to add to the cookie dough)
- 65 grams Icing Sugar (for coating the cookies)
- 280 grams All Purpose Flour
- 1 tsp Vanilla Bean Paste
- Pinch Salt
Instructions
- Preheat your oven to 375F / 190C and gather all of the ingredients.
- Add 225 grams Plant Based Butter (unsalted) to a mixing bowl and stir for a few minutes to soften.
- Add 65 grams Icing Sugar and 1 tsp Vanilla Bean Paste and mix until combined.
- Add 280 grams All Purpose Flour and Pinch Salt and mix until fully incorprated.
- Using a teaspoon, roll balls of dough then place on a lined baking sheet. Continue to make the balls until you have used all of the dough,
- Bake in a preheated oven for 18 to 20 minutes, until lightly golden.
- Allow to cool for 5 minutes then coat the cookies in 65 grams Icing Sugar, making sure that all sides are covered. Serve immediately.
Video
Notes
- Yield: This recipe makes approximately 30 small snowball cookies.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Freezing: You can also freeze the raw dough balls to bake at a later date. I recommend flash freezing the dough balls on the baking tray then placing them in a resealable bag for up to 3 months. When you are ready to bake, place on a lined baking tray and bake from frozen for 20 to 22 minutes until lightly golden.
- Gluten Free: substitute the all purpose flour with your preferred gluten free flour.
- Recommended Recipes: Thinking of making a cookie gifting box? This recipe pairs well with the following small bites: Coconut Ice, White Chocolate Cranberry Cookies, Orange Cranberry Biscotti, Vanilla Fudge, Candy Cane Shortbread.
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