Welcome to the easiest vegan cookies you’ll ever make! My Vegan Pecan Snowball Cookies are fluffy, chewy, and dusted in a beautiful, snowy powdered sugar. They are effortlessly holiday-friendly, but make for the perfect sweet treat anytime of year! Oh, and did I mention, they’re also gluten-free? Run, don’t walk, and go make them now!
Friends! #KJCookieWeek is here, and I am so excited to be bringing you all a brand new vegan cookie recipe. These Vegan Pecan Snowball Cookies are truly one of my favorite cookie recipes yet, and are so simple to make!
If you’ve ever had a traditional snowball cookie, then you know just how irresistible these bad boys are. They’re totally sweet, super buttery, and practically melt in your mouth. Plus, I mean, just look how cute they are! These cookies are mini, bite-sized ones, which makes them the perfect tiny treat!
This recipe yields about 20-24 cookies, so it’s definitely more than your average recipe, which also makes them perfect holiday party treat! I can totally imagine putting little toothpicks in these cookies, or doubling the recipe and putting them on a tray for everyone to enjoy. These cookies are truly a crowdpleaser, and even your non-vegan friends/family/coworkers will love them!
Plus, one of the best parts about these cookies is that they’re also gluten-free! To make them gluten-free, I use the Bob’s Red Mill Gluten Free 1:1 Baking Flour, which is my favorite 1:1 gluten-free flour on the market! It’s truly such a good staple, so if you do any gluten-free baking, I highly recommend keeping it stocked in your pantry.
And if you’re looking for more gluten-free cookie recipes, then you need to try my Life Changing Tahini Chocolate Chip Cookies. They are most popular cookie recipe EVER, and my Gingerbread version is perfect for the holidays!
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
Ingredients
- ½ Cup Whole Pecans
- 1 Cup Vegan Butter
- ⅔ Cup Powdered Sugar, plus 1/2 cup more for rolling the cookies
- 1 ½ Teaspoons Vanilla Extract
- 2 ¼ Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
Instructions
- 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.
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What others are saying
Love your recipes😍
Thank you so much, Caitlin!! Your support means so much to me!
I’ve been eating them every morning with my coffee for the past 4 days! So delicious and pretty simple to whip up too.
That sounds like a delicious way to start the day, Nani! Thank you so much for sharing your review! 🙂
Can’t wait to make these tonight! I ordered all the needed ingredients and had them delivered, yes, it’s that kind of day. I really love all your recipes, but what I love even more is how you pose possible questions about substitutions.. they make me laugh every time! Keep up the awesome work.
Yay! I love hearing that, April! I’m so glad that you love the recipes, and that you love the substitutions bit 😉 Thank you so much for taking the time to leave such a sweet review!
My first kalejunkie AND snowball recipe and whoa. Perfection. Easy to follow, yummy results. Made them for work, and had to make again because there were none left for my family.
Woohoo! Robyn, I am so excited to hear that you loved this recipe! Thank you so much for making it, and for leaving such a kind review!