A simple, buttery holiday cookie that’s made with toasted walnuts and rolled in powdered sugar. What’s not to love about these gluten free vegan snowball cookies?
Growing up, there were certain cookies that my mom would only make at Christmastime. Raspberry-filled cheese tarts, gingerbread men, monkey cakes, almond crescents and thumbprint cookies {to name a few}. They were all my grandma’s recipes and all hold such precious memories for my family and I.
Now I have the privilege of baking in my own kitchen, making ALL the Christmas cookies my family. I usually make some of my childhood favorites, along with cookies that my kids have grown to love. Chocolate crinkle cookies, soft molasses cookies, cut-out sugar cookies and raspberry thumbprint cookies. What are some of your favorites to make this time of year?
One cookie recipe that I hadn’t made for the blog {until now!} are these gluten free vegan snowball cookies. Also known as Russian tea cakes, these buttery holiday cookies are usually made with either ground toasted walnuts or pecans. They are seriously one of my favorite cookies EVER! There is a local gluten free bakery in town and everytime I go, I have to get one of their Russian tea cakes. Every single time.
What makes this holiday cookie so irroestiable? It might be that they are a slightly sweet shortbread type of cookie, coated in powdered sugar. Maybe it’s the abundance of toasted walnuts, which add so much flavorful. I can’t pinpoint one single thing, all I know is that I’m pretty obsessed with these little snowball cookies.
For this Christmas cookie recipe, I made the dough using a mixture of Bob’s Red Mill almond flour, as well as Bob’s Red Mill gluten free 1-to-1 baking flour. Two of my favorite ingredients to work with when doing any of my gluten free baking. The texture and flavor you get from the finely ground almond flour, along with the toasted walnuts, makes for a pretty awesome Christmas cookie.
I don’t know about you, but all this cookie talk makes me want to get in the kitchen and do some holiday baking! I’m all about festive cookies for Christmas, but also cookies that don’t take too many ingredients or too much time to make. These gluten free vegan snowball cookies are simple to make and will be an irresistible addition to any holiday dessert table or cookie exchange!
- 1 cup toasted walnuts or pecans, finely chopped*
- 1/2 cup dairy free butter, softened
- 3/4 cup powdered sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
- 1 cup Bob’s Red Mill almond flour
- 1/4 teaspoon sea salt
- 1 cup powdered sugar {for coating cookies}
- Place toasted walnuts in food processor or high-powered blender. Pulse until finely chopped. Set aside.
- In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
- Add flour, almond flour, salt and finely chopped walnuts. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes to 1 hour in refrigerator.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Use a cookie scoop to scoop dough and roll into balls. Place on pan and press slightly to flatten bottom of cookie {if dough cracks, just press back together}.
- Bake cookies 13-15 minutes. Place on cooling rack to cool completely.
- Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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I do not see anywhere in the directions where you add the salt. Can you please update this.
Thank you,
Dianna