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!
Ingredients
- 1/2 Cup Whole Pecans
- 1 Cup Vegan Butter
- 2/3 Cup Powdered Sugar plus 1/2 cup more for rolling the cookies
- 1 1/2 Teaspoons Vanilla Extract
- 2 1/4 Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 1/2 Teaspoon Cinnamon
- 1/4 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.
Did you make this recipe?
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in your posts and I’ll re-share!
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