Pecan Snowball Cookies
This lightly sweet melt-in-your-mouth Holiday cookie is made dairy-free baked perfectly and rolled in powdered sugar!
Servings: 12 people
Ingredients
- 1 cup pecans ground fine
- ⅓ cup refined coconut oil soft not melted
- ¼ cup powdered sugar
- ⅛ teaspoon salt
- 1 cup unbleached flour
- 3 tablespoon plant-based milk I use coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup powdered sugar for rolling
Instructions
- Preheat oven to 325 and line a cookie sheet parchment paper. Pour ½ cup powdered sugar on a plate for rolling cookies in after baking and set aside.
- Put pecans in a Nutri-Bullet or other grinder and pulse quickly. Don't over-grind or you will end up with nut butter.
- Pour pecans into a medium bowl and mix with coconut oil, milk, salt, powdered sugar, and extracts.
- Mix in flour. The mix may seem a little dry. It works well to mix up with your hand and form a ball with the dough.
- Cover and chill the dough in the freezer for 10-15 minutes or if you want to use dough at a later time you can refrigerate for several hours.
- Remove dough and with a melon baller or teaspoon, spoon out even size amounts of the dough and roll with your hands into a ball. They shouldn't spread so you won't need large spaces in between them.
- Bake at 325 for 12-15 minutes or until the bottoms are lightly brown.
- Remove from the oven and let cool for a couple of minutes. While they are still warm roll them in powdered sugar. Roll them again when they are cool.
- Enjoy!
Notes
I blend these nuts with a Nutri-Bullet. I use this blender daily! Buy one here!
