This version of Gluten-Free Snowball Cookies are made with coconut sugar and coconut oil and a dusting of protein powder combined with confectioner's sugar.
Ingredients
- 4 1/2 cups white rice flour
- 1 2/3 cups brown rice flour
- 1 cup tapioca starch/flour
- 1 cup arrowroot powder
- 1/2 cup pecans crushed in blender pulse till nuts are crushed into small pieces not a butter consistency
- 1/2 cup walnuts crushed in blender pulse till nuts are crushed into small pieces not a butter consistency
- 2/3 cup coconut sugar
- 1/4 teaspoon cardamom
- 2 teaspoons vanilla
- 1/2 cup coconut oil melted but not hot
- dash of salt
- 1 cup Gluten Free Flour Blend recipe above
- Vanilla Protein Powder for dusting
Instructions
- Combine all ingredients together and store in an airtight container as needed.
- Preheat the oven to 350
- Add the pecans, walnuts, coconut sugar, salt, cardamom, and gluten-free flour blend to a bowl and mix well
- Then add the coconut oil and vanilla
- Roll into balls and bake on a parchment-lined baking tray for 12 minutes
- Let cool
- Then dust in Vanilla protein powder till the snowballs are well coated
- We stored these for a week in our refrigerator, but I am thinking they would be fine on your counter too.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 48g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 31mg | Fiber: 2g | Sugar: 7g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.