Walnut Snowball Cookies (Vegan) are the best and the most famous Christmas treat. I made them healthy, gluten free and butter free. These are soft, chewy and melt in mouth dessert.
Snowball Cookies are also know as Mexican Wedding Cookies or Russian Tea Cookies. However, call them anything, these are so good and so festive and so easy to make.
Traditionally, these cookies are packed with butter and sugar. However, I made these vegan snowball cookies oil free, butter free and also gluten free with the combination of almond flour and walnuts.
Usually, pecans are mostly used in these vegan wedding cookies but I decided to make them with walnuts.
Walnuts are more handy gives a deeper nutty flavor to these cookies. Overall, these are easy to bake and delicious to indulge.
For more Christmas dessert variety, I also like to bake cranberry cake and for breakfast option I like to include vegan gingerbread pancakes in my menu.
Ingredients
Almond flour
Walnuts
Powdered sugar
Salt
Oat milk
Banana
Vanilla extract
More powdered sugar for rolling
I have used few simple pantry ingredients here and they came out so flavorful. These are kid friendly and a crowd pleaser.
Ingredients notes
Almond flour – I wanted to make these cookies healthier. Almonds are high in omega 3, protein, fiber and many other nutrients. Moreover, it is gluten free too so fits into almost all types of diet.
Walnuts – these are easily available all year round. It’s a low GI ingredient with many minerals and nutrition.
Powdered sugar – it is true that I like to avoid processed food in my recipes but this powdered sugar is a must in this recipe. It gives these vegan cookies a very snowy look which reminds us of a white Christmas.
Oat milk – I prefer oat milk over other dairy free milks for my recipes because of its creamy and subtle sweet flavor. Overall, this enhances my recipes better since most of them are oil free.
Banana – I used this fruit to balance the sweetness without adding too much sugar. This way I gave these cookies a healthier touch as well.
For detailed measurement of ingredients, please scroll down to the recipe card at the bottom of this post.
How to make Walnut Snowball Cookies (Vegan)
Firstly, I combined all the dry ingredients (almond flour, walnuts, powdered sugar and salt) in a mixing bowl.
Secondly, I blended all the wet ingredients (oat milk, banana, vanilla extract) in a blender until smooth.
Next, I folded in wet ingredients into the dry ingredients and whipped up a soft dough like batter.
Thereafter, with the help of a cookie scoop, I scooped out 12 cookies on the prepared cookie sheet.
Afterwards, I took each cookie between my palms and shaped them into round ball with a very slight flat top. Then, I placed them back in the cookie sheet.
Later, I baked them in the middle rack of the pre-heated oven for about 15-20 minutes.
Once done, I turned it off, took it out and let them cool down.
Lastly, I rolled each snowball cookie in the powdered sugar generously and served.
We all heartily enjoyed them. In fact, they were all gone within minutes.
I must have baked about 4 batches of these by now and all of them vanishes the same day.
Storage tips
Store these cookies at room temperature for a day in an air tight container or freeze them for a month in a freezer bag. Simply thaw them to room temperature by placing them outside the freezer on a counter. You may also refrigerate them for a month without rolling in sugar. When ready to serve just bring them to room temperature and roll in powdered sugar, enjoy.
Serving tips
These vegan walnut snowball cookies are great by themselves but pair them with vegan eggnog for extra fun dessert menu. sometimes, For a bit healthier side I enjoy these with my salted caramel smoothie too.
Expert tips:
- Make sure to follow the measurements as mentioned because we do not want a runny batter. It should be dough like.
- These baked cookies should be dry from the top and brownish from the bottom. These do not stick to the parchment paper so you can gently move one and check its bottom. Do not over bake.
- When rolling in powdered sugar try to roll before they completely cool down. It works better if still little on a warmer side for the sugar to stick. At the same time, they should not be too hot or the powdered sugar will melt.
No! If you follow the steps and measurements diligently as explained in this recipe, these vegan walnut snowball cookies will definitely hold their shape.
I have made them with all the healthy ingredients except powdered sugar. But powdered sugar plays a vital roll in this recipe. I have used only nuts as the base of these cookies and tried to sweeten them mostly with banana. I made them oil free and butter free too. So therefore, these cookies are healthier if you skip rolling them in the powdered sugar. Or else they do contain sugar and so should be enjoyed moderately.
These tastes like sugary, nutty and melt in mouth, soft and chewy cookies.
These are known as Mexican wedding cookies, butterballs, Russian tea cakes and snowball cookies. It is believed that they originated in Russia in 1800s.
I am sure you must be drooling by now. So, I would insist that you get started with this snowball Christmas cookies ASAP. It hardly takes few minutes and is absolutely an effortless dessert.
More Christmas Cookies
- Easy Ginger Cookies
- Eggnog Cookies
- One Bowl Tahini Cookies
- White Chocolate Cranberry Cookies
- Chocolate Orange Ganache Protein Cookies
- Peanut Butter Chocolate Quinoa Cookies
- Carrot Sweet Potato Almond Cookies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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Walnut Snowball Cookies (Vegan)
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup crushed walnuts
- 2 tbsp powdered sugar
- 1/8 tsp salt
Wet ingredients
- 1/4 cup oat milk
- 1 large ripe banana
- 1 tsp vanilla extract
For rolling
- 3/4 – 1 cup powdered sugar
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with parchment paper. In a mixing bowl combine all the dry ingredients and mix it well with a spoon.
- In a blender combine all the wet ingredients and blend it smooth.
- Now, fold in wet ingredients into the dry ingredients and form a dough like soft batter.
- With the help of a medium sized cookie scoop place the cookies on the prepared cookie sheet. (Do not over pack your cookie scoop). Now, take each cookie ball between your palms and gently shape them round without breaking. Place them again on the cookie sheet. Bake it in the middle rack of the oven for 15-20 minutes or until the cookies dries up at the top and the bottom becomes brownish. Turn it off and bring it out. Place it on a flat surface and let it cool down for 5-10 minutes. (Do not overbake).
- Now, take the powdered sugar for rolling in a bowl and roll each cookie generously in it without breaking the cookies. Place the cookies on a flat surface and let it cool down further to room temperature.
- Enjoy immediately or store for later use.
Notes
- For storing: Store these cookies at room temperature for a day in an air tight container or freeze them for a month in a freezer bag. Simply thaw them to room temperature by placing them outside the freezer on a counter. You may also refrigerate them for a month without rolling in sugar. When ready to serve just bring them to room temperature and roll in powdered sugar, enjoy.
- The banana should be ripe but not over ripe or else the cookie will have a strong taste of banana.
- This recipe makes 12 cookies and the serving size is 1 cookie per person.
Nutrition
Sara Welch says
Adding these to my baking line up for this holiday season! So quick, easy and delicious; they will make great gifts, indeed!
Gunjan says
Thank you Sara!
Sharon Chen says
Who says soft and chewy cookies are only for chocolate chip cookies?? This is amazing and I love that it’s guilt-free!!
Gunjan says
Thank you Sharon!
Carrie Robinson says
These are so perfectly festive for the holidays! 🙂 And bonus points for being vegan.
Gunjan says
Thank you Carrie!
Tayler says
We make these cookies for Christmas every year! Can’t wait to make them again this year.
Gunjan says
Thank you Taylor! We make these every year too 🙂