I have several family members and friends who cannot eat gluten and I like to have a few recipes tucked away for them. Honestly, even though my family is not gluten sensitive I make these cookies for us because they are so insanely good. Enjoy!
Snowball Cookies, Grain Free and Vegan
Makes a baker’s dozen
1 ¼ cup almond or cashew flour
¼ cup coconut flour
½ tsp. arrow root powder
½ tsp. salt
⅟₈ tsp. vanilla paste, or ½ tsp vanilla extract
½ cup sugar
½ cup melted virgin coconut oil
1-2 TBL. mild tasting olive oil
Pre-heat oven 325◦F
Melt coconut oil and set aside. Line a cookie sheet with parchment paper or silicone pad.
In a mixer bowl add all ingredients except the oils and powdered sugar. Mix together, then with the paddle on slow setting, slowly add coconut oil. Next slowly add olive oil. You should be able to gently squeeze dough into a ball. If not, slow add a bit more oil until you can. You really cannot roll this dough but gently squeeze it into a ball. It does not have to be a perfect ball!
Bake 20 minutes. Let cookies cool on baking sheet 5 minutes and then shift some powdered sugar over them. Do not move cookies but then them completely cool on cookie sheet.
If you want to use a healthier sugar than white powdered sugar, than you can use evaporated cain. Just run the sugar in a processor until it is powdered. But do not the cookies will not be white colored.
Gluten free baked items tend to be crumbly, so leave them on the cookie sheet (this is why you want the parchment paper) until they have fully cooled.
When you serve them if they are not powdery enough, you can sift some more sugar over the cookies.
You can make them smaller for more of a bite size but I would not make them bigger.
These cookies store well for a few days, if you put them in a container with a tight lid.