These Gluten-Free Snowball Cookies are made with coconut sugar and coconut oil and a dusting of protein powder combined with confectioner’s sugar.
Ingredients
For the Homemade Gluten-free Flour Blend
- 4 1/2 cups white rice flour
- 1 2/3 cups brown rice flour
- 1 cup tapioca starch/flour
- 1 cup arrowroot powder
For the Snowballs
- 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 Homemade Gluten-free Flour Blend recipe above
- 3 tbsp. Vanilla Protein Powder for dusting
Instructions
For the Homemade Gluten-free Flour Blend
- Combine all ingredients together and store in an airtight container as needed.
For the Snowball Cookies
- 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.
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.4mg
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