But Nicole, Can’t I Substitute a Different Flour?

If you want to use a different flour in this recipe, I get it. We all have those half-used bags of flour in our pantry that we bought for one recipe and haven’t used since! However, for this recipe, I recommend using the Bob’s Red Mill 1:1 Baking flour, or oat flour.

If you *really* want to try to use something else, by all means, try it. But, don’t say that I didn’t warn you if it doesn’t turn out the same! And, if it happens to turn out the same or better, let me know your modifications in the comments below. I’m always interested to hear how your Kalejunkie baking adventures go!

What You Need to Make These Vegan Pecan Snowball Cookies

Pecans: Pecans add the perfect nutty flavor to this recipe, especially once they get all toasty and golden brown! If you’re nut-free, you can skip them, however I highly recommend keeping them in. They’re just too good!

Vegan Butter: Since this recipe is vegan, we’re using vegan butter, and my all-time favorite vegan butter is the Miyokos brand. However, if you’re not vegan and want to use “real” butter, that’s okay too!

Powdered Sugar: This recipe calls for real-deal powdered sugar. Why? Because the cookies just won’t turn out the same without them!

Vanilla Extract: Vanilla extract is a “must” in any cookie recipe. Don’t skip it!

Gluten-Free Flour: Like I mentioned earlier, the flour that I recommend using in these cookies is the Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It works like a charm in this recipe, and in lots of other gluten-free recipes!

Spices: In this recipe, we’ll be using cinnamon and sea salt. Yum!

How to Make These Vegan Pecan Snowball Cookies

Start by preheating your oven to 400 F.

Line a baking sheet with parchment paper and set aside.

Place a small saucepan on the stove over medium heat and place your pecans inside. Stir the pecans until they smell toasty and begin to slightly brown. But, watch them carefully so they don’t burn.

Once they’re done, remove them from the heat and set the pan aside.

Let the pecans cool, then chop them into small pieces.

In a large bowl (or the bowl of a stand mixer), cream together the vegan butter, powdered sugar, and vanilla.

Next, add in the flour, cinnamon, salt, and pecans, mixing until just incorporated and a dough forms.

Separate the dough and roll it into small balls (about 1 1/2 inches in size) and line them up on the baking sheet.

Place the baking sheet in the refrigerator and let chill for 30 minutes.

Once the dough is done chilling, bake for 10-11 minutes, until the cookies begin to set and lightly brown.

Place 1/2 cup of powdered sugar into a bowl.

Let the cookies cool for about 5 minutes, then roll each one lightly in the powdered sugar. You may want to do this twice, to make sure that the entire cookies are coated in the powdered sugar.

Eat, and enjoy! You can store these cookies in the refrigerator for up to one week, or freeze for up to two months.

How to Store These Vegan Pecan Snowball Cookies

I recommend storing these cookies in an airtight container on the counter, or in the fridge! If stored in the fridge, they will last for about a week. If stored on the counter, they will last about 3-5 days. And if you really want them to last longer, you can store them in the freezer for up to two months! Woohoo!

I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx