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Pecan Snowball Cookies

This lightly sweet melt-in-your-mouth Holiday cookie is made dairy-free baked perfectly and rolled in powdered sugar!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: cookies, Dessert, holiday cookies
Cuisine: American, Italian
Keyword: christmas cookies, cookies, holiday cookies, vegan cookies
Servings: 12 people


  • 1 cup pecans ground fine
  • cup refined coconut oil soft not melted
  • ¼ cup powdered sugar
  • 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


  • 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!


I blend these nuts with a Nutri-Bullet. I use this blender daily! Buy one here!