I know Christmas is past, but these cookies I made for the holidays were so good that I had to share the recipe with you. Besides, these would make a fantastic Valentine’s cookie too!
One of my favorite Christmas traditions is to give gifts of food to family members. Cookies, candies and hot cocoa mix are always welcomed, and are a much more heart felt gift then a pack of socks. And a cup of coffee along with some homemade cookies for guests are always well received when they visit. I have to admit I was a little concerned when the holidays rolled around this year. What with my new found food allergies, along with a gluten intolerance, baking with regular flour was out. So how was I going to pull that off and still keep my recipes easy, without a long list of ingredients? To the rescue, almond and coconut flour.
While I don’t advocate eating a lot of treats made with these flours, since they are pretty calorie dense, they are a great gluten free replacement for regular flour, and much healthier for you. Almond and coconut flours are high in protein and low in carbohydrates. I also used coconut palm sugar to make the powdered sugar for these cookies. Hence the coating is more light brown then white.
While I normally stick with honey and maple syrup as sweeteners, baking for the holidays requires some sugar, especially with these snowball cookies. They just wouldn’t be the same without that powdery coating. The coconut sugar imparts a slight caramel flavor, which added an extra depth of flavor I really enjoyed. You can find my super easy recipe for making your own Powdered Coconut Sugar HERE.
These Snowball Cookies are also known as Mexican Wedding Cookies and Russian Tea Cookies.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut palm sugar
- 2 large egg whites, beaten
- 1 1/2 teaspoons vanilla
- 1/2 cup powdered coconut sugar
Directions
- In a medium bowl, mix almond flour, coconut sugar, egg whites, and extract. Stir until well combined. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
- Scoop out tablespoonfuls of dough and roll into balls with your hands.
- Place dough balls on the prepared baking sheet and bake for 16 to 20 minutes, or until the balls of dough are firm and lightly brown underneath.
- Allow to cool for a five minutes, {be careful, the cookies are fragile at this point} then roll in powdered coconut sugar. {I found the easiest way to do this, is to place the powdered coconut sugar in a large plastic freezer bag and add the cookies a few at a time, shaking very gently to coat}. Place on a cooling rack.
- Once cookies are completely cooled, roll in powdered coconut sugar a second time to give them a thicker coating.
Notes
Cookies can be stored in an airtight container at room temperature for up to one week.
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april
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hi, i am allergic to all tree nuts so i was wondering could i substitute coconut flour? what is coconut palm sugar? thanks for your time & wonderful recipes
Unfortunately I've never tried to make these cookies with coconut flour Theresa. I do know that coconut flour requires a lot of liquid when you bake with it, and cannot be exchanged in equal amounts with other types of flour.
Coconut palm sugar is just coconut sugar, a sugar produced from the sap of cut flower buds of the coconut palm. It's a low glycemic non-fructose sweetener, so it doesn't put stress on your blood sugar levels the same way that cane sugar does. Coconut sugar is also unrefined, so it retains all of its natural minerals and vitamins. It can be found in many stores, even some of the larger Walmart shopping centers.
Sorry I couldn't be of more help about the coconut flour.