Vegan Pecan Snowball Cookies
Ingredients
-
½
Cup
Whole Pecans
-
1
Cup
Vegan Butter
-
⅔
Cup
Powdered Sugar
-
½
Cup
Powdered Sugar (for rolling)
-
1 ½
Teaspoons
Vanilla Extract
-
2 ¼
Cups
Bob's Red Mill Gluten-Free 1:1 Baking Flour
-
½
Teaspoon
Cinnamon
-
¼
Teaspoon
Salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toast the pecans in a small saucepan over medium heat until they smell toasty and slightly brown, then let them cool and chop them.
- In a large bowl, cream together the vegan butter, powdered sugar, and vanilla.
- Mix in the gluten-free flour, cinnamon, salt, and chopped pecans until a dough forms.
- Roll the dough into small balls (about 1 ½ inches) and place them on the baking sheet.
- Chill the baking sheet in the refrigerator for 30 minutes.
- Bake the cookies for 10-11 minutes until they begin to set and lightly brown.
- Let the cookies cool for about 5 minutes, then roll each in powdered sugar, optionally repeating for a thicker coating.
- Enjoy! Store in an airtight container for up to one week in the fridge or freeze for up to two months.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
100
Total fat
5g
Total carbohydrates
15g
Total protein
1g
Sodium
50mg
Cholesterol
0mg
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