Gluten-Free Snowball Cookies Recipe

Name: Gluten-Free Snowball Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped pecans; 1/2 cup salted butter, softened; 1 1/2 cups ground almonds; 2 tablespoons arrowroot powder; 1 tablespoon coconut flour; 1/4 cup honey; 1 egg; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 1/2 cup confectioners' sugar, divided

Servings: persons

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Place pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. Leave the oven on. Transfer pecans to a small bowl and reserve the parchment-lined baking sheet.
3
Combine salted butter, ground almonds, arrowroot powder, coconut flour, honey, egg, vanilla extract, and sea salt in a large bowl; beat using an electric mixer until combined. Add toasted pecans and mix in. Press dough together and cover the bowl. Refrigerate for 30 minutes or freeze for 15 minutes.
4
Remove cookie dough from refrigerator or freezer. Use a small cookie scoop to make 24 cookies, rolling each gently by hand and working quickly so dough stays cold. Place cookies on the prepared baking sheet.
5
Bake in the preheated oven until golden around edges, about 15 minutes. Remove cookies from oven and immediately dust with about 2 tablespoons confectioners' sugar.
6
Allow to cool slightly. Pour remaining confectioners' sugar into a shallow bowl. Once cool enough to handle, roll each cookie in confectioners' sugar and cool completely before serving.

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chopped pecans, 1/2 cup salted butter, softened, 1 1/2 cups ground almonds, 2 tablespoons arrowroot powder, and more.

Yes, Gluten-Free Snowball Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Snowball Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions