Description
These Almond Snowball Cookies are a delicious, sugar-free holiday treat with a buttery texture and a hint of almond flavor. Made with almond flour and a low-carb sweetener, they’re perfect for those watching their sugar intake while still enjoying festive treats!
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered erythritol (or other sugar-free sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans or walnuts (optional)
- 1/2 cup additional powdered erythritol (for coating)
Instructions
-
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Make the Dough:
- In a large bowl, beat the butter and powdered erythritol until light and fluffy.
- Mix in vanilla extract and almond extract.
- Stir in almond flour, salt, and chopped nuts until a dough forms.
-
Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
-
Bake:
- Bake for 12-15 minutes, or until the cookies are set and lightly golden on the bottom.
- Let them cool for 5 minutes on the baking sheet.
-
Coat with “Snow”:
- While still warm, roll the cookies in powdered erythritol for a snowy look.
- Let them cool completely and roll them again for extra coating.
-
Serve & Enjoy!
- Store in an airtight container for up to 5 days.
Notes
- Nut-Free Option: Substitute almond flour with sunflower seed flour and omit nuts.
- Extra Flavor: Add a pinch of cinnamon for a warm holiday twist.
- Storage: These cookies freeze well—store in an airtight container for up to 3 months.