Gluten-Free Vegan Snowball Wedding Cookies

Snowball Wedding Cookies
Vegan Gluten-Free Version
There are many recipes for these classic
elegant cookies.

But I prefer these: TWO DIFFERENT RECIPES
*Low-Oil Version Below This Recipe.

These are so quick and easy to make. And remember
they’re gluten-free and dairy free. Can be kosher for
Passover if made of almond flour and potato starch.

This recipe will produce 40-50 nice sized cookies.
Traditional Wedding Cookies (Polvorones)

Total: 35 minutes Cook: 9 to 11 min
Yield: About 4 dozen cookies

Perfect  with hot cocoa, coffee, tea, and company...

I keep these low glycemic by putting coconut sugar
in my coffee grinder. It turns to powder in seconds,
but the cookies will be a bit off-white.

You can compensate for that by adding colored
sprinkles or sprinkling with cocoa powder or
cinnamon. It makes the off-white appear white.

Ingredients

1 cup coconut oil, chilled like soft butter
(Reduced oil version is below this one)
1/2 cup powdered sugar (grind coconut sugar into
powder 30-60 seconds in a coffee grinder).
1-3/4 cups *almond flour
1/2 cup tapioca or potato starch/flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
(for passover, baking powder or soda must be certified )
1/4 teaspoon salt
2 teaspoons clear vanilla extract
1-1/2 cups finely chopped toasted walnuts or pecans
(preferably toast nuts for 5 minutes at 350
to bring up the flavor). A major enhancement.

*You can substitute oat flour but not for Passover)

Directions

In a large bowl, cream coconut oil and confectioners’
sugar until light and fluffy. Beat in vanilla. Combine the
flour, tapioca starch, xanthan gum and salt; gradually
add to creamed mixture and mix well. Stir in walnuts.

Cover and refrigerate for 1 hour or until easy to handle.
If your snowball cookies flatten, it’s likely that they
weren’t chilled for long enough.

Chilling allows the oil to solidify, which in turn helps the
cookies maintain their shape while baking.  Shape into
1-inch. balls; place 2 inches apart on ungreased baking
sheets.

Preheat oven to 400°
Bake at 400° for 9-11 minutes or until set. Cool on pans for 2
minutes before removing to wire racks. Roll warm cookies in
confectioners’ sugar. Cool completely on wire racks. Reroll
in confectioners’ sugar.

*Almond flour Snowball Wedding Cookies
Make Everyday a Special Occasion 

INGREDIENTS

2 ¾ cups/300 grams *almond flour (ground almond)
½ teaspoon kosher salt
1 heaped teaspoon baking powder
(for passover use baking powder or soda must be certified )ds)
⅓ cup plus 1 tablespoon/80 grams coconut sugar sugar

2 large eggs
2 tablespoons Coconut oil (Firm softened, like butter)
1 teaspoon vanilla or almond extract

( ⅔ cup  powdered sugar, for coating)

Place all of the remaining ingredients in a large bowl and
use your hands or a large spatula to mix them together
until you have a smooth and slightly sticky dough.
*You can substitute oat flour but not for Passover)

Scoop the dough in heaping single tablespoonfuls
(about 30 grams each) and roll each into a ball, then
roll each ball in powdered sugar until completely coated.

Transfer the coated dough balls to the lined cookie sheet
and lightly press each with the palm of your hand, but don’t
flatten them completely.

Immediately bake for 15 to 18 minutes until the cookies are
cracked and firm on the outside. Remove from the oven and
let the cookies cool on the cookie sheet for 10 minutes before
transferring them to a wire rack to cool completely. Store the
cookies in an airtight container to prevent them from drying
out. They will keep for up to seven days.

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