The Vegan Roadie Recipes

It’s the Snowball Cookie! Also known as the Russian Tea Cake or Mexican Wedding Cooking. This cookie has some history, it’s a fun one to google. This cookie is crunchy, crumbly, sweet, and nutty and a really nice one to make gluten free because the texture is so forgiving. It’s also a very nice thing for you to do this holiday season to make sure that one gluten free friend has a little sugary treat. Look at you, so sweet. 

Gluten Free Snowball Cookies

Makes: 42 cookies

Serving size: 1 cookie

1 cup vegan butter, softened

1 ½ cup organic confectioners sugar, divided

2 teaspoons vanilla extract

2 cups gluten free 1 to 1 baking flour

¾ cups finely chopped pecans

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a stand mixer cream together the butter, ½ cup sugar, and vanilla. Add the flour until combined. Fold in the pecans until evenly dispersed.

Use a leveled tablespoon worth of dough to create a ball. Repeat with all of the dough and place balls on the prepared baking sheet. Bake the cookies for 14-16 minutes until they are set and the bottoms are lightly browned.

Remove the cookies from the oven and let them cool for 10 minutes.

Add the remaining 1 cup of confectioners sugar to a large bowl. Add the cookies and lightly toss them to coat in the sugar. Remove cookies and place on a cooling rack. When completely cooled, toss in remaining sugar until well coated.

Will keep in a well sealed container for up to one week.