Vegan snowball cookies will complete your holiday cookie tins, platters and gift boxes. Shortbread style cookies are filled with chopped pecans then dusted with powdered sugar. They’re made with coconut oil instead of butter for a slightly healthier Christmas cookie. (I say slightly because it’s just that many more you’ll want to eat!)
Snowball cookies are a traditional holiday cookie!
As a child, I remember seeing them in the holiday cookie tin looking delicious covered in powdered sugar. But after a few bites and a mouth full of nutty cookie, I quickly realized they were deceiving and grabbed a chocolate chip cookie instead.
Fast forward many years later, I’ve come to realize snowballs are the best cookie in the tin!
A shortbread cookie filled with chopped nuts, covered in powdered sugar with just the right amount of melt-in-your-mouth cookie crumble. YES PLEASE!
They’re my new favorite holiday cookie and definitely going in this year’s cookie boxes!
You may also know these cookies as
- Mexican Wedding Cookies
- Pecan Snowballs
- Russian Tea Cakes
- Tea Cookies
Get healthy with coconut oil instead of Butter
Most recipes (vegan or not) use 1 cup of butter, which I replaced with coconut oil. IMO coconut oil is healthier and can give the same results if the correct ratio is used.
You can choose virgin or refined depending on your taste preference. I tested this recipe using refined coconut oil to keep the flavor neutral.
Using less oil and adding a chia egg allowed these cookies to hold their shape. In fact, the cookies held their shape so well the first time around they were nearly perfect balls after baking.
Next batch around I lightly pressed the cookie balls down before going in the oven. This gave them the perfect bottoms I was looking for.
How to make Vegan Snowball Cookies
Start by creaming together the coconut oil and sugar. Then mix in the salt, vanilla, and chia egg. Cut in the flour with the side of a stiff spatula or pastry cutter. (It should look similar to the dough on the far left in the first image below.)
Pour in the chopped nuts. Using the same method, cut them into the dough. This may take a few minutes to get everything well combined. The dough should look crumbly as in the second image.
TIP: If pecans aren’t your thing (or you don’t have any on hand) try these vegan snowball cookies with chopped walnuts, almonds, macadamia nuts or a combination!
To shape the cookie balls
Press the dough into a 1-Tablespoon measuring spoon and level. Pop the measured dough out by lightly pressing on one side with your thumb.
Roll the dough into a ball by firmly pressing and pinching it together so it holds shape. It may seem crumbly at first, but the dough will hold its shape when worked enough. Place the dough ball on a baking sheet lined with parchment paper and lightly press it down to slightly flatten the bottoms. Bake at 350ºF for 18-20 minutes.
One great thing about this recipe– the cookies spread very minimally so there’s no need to chill the dough before baking.
Roll the fully cooled cookies in powdered sugar. Repeat this step 2-3 times to fully coat the snowball cookies.
Use a sieve to give the cookies a final top dusting of “snowy” powdered sugar before placing in the cookie tin.
Now stuff them in your holiday cookie boxes and a few in your mouth. But I must warn you, THEY ARE ADDICTING!
Vegan snowball cookies are also great with a warm mug of Pumpkin Spice Hot Chocolate. YUM!
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- Preheat your oven to 350ºF
- Mix the chia egg and set aside.
- In a large bowl, cream together the coconut oil and sugar. Mix in the salt, vanilla extract and chia egg.
- With the side of a stiff spatula cut in 1 cup of flour. You can also use a pastry cutter or hand mixer for this step.
- Once blended, use the same method to cut in the second cup of flour. Don’t worry if it's slightly dry and floury, the oil from the nuts will bring it together.
- Mix in the chopped nuts to form a crumbly dough.
- Firmly press the dough into a 1 Tablespoon measuring spoon. Level it off and remove it from the measuring spoon.
- Using your fingers/hands, press and shape the dough to form a “snowball”. To do this you'll want to firmly press and pinch it together with your fingers so it holds shape. It may seem crumbly at first, but the dough will hold its shape when worked enough.
- Place about 2 inches apart on a baking sheet lined with parchment paper. Gently press the balls down to slightly flatten the bottoms.
- Bake at 350ºF for 18-20 minutes. Allow the cookies to completely cool before rolling in powdered sugar.
- Sift the powdered sugar into a small bowl.
- Roll the cooled cookies in the powdered sugar to coat. They may need 2-3 coatings.
- For gifting, use a sieve to give the cookies a final top dusting of powdered sugar.
- Measure then chop the nuts. You can also toast them in a dry pan over medium heat for 5-8 minutes for a nuttier flavor.
- To make a chia egg, mix together 1 Tablespoon ground chia seed + 3 Tablespoons water. Set aside for 3-5 minutes to thicken. The chia egg can be replaced with a flax egg, just make sure it's thick.
Nutrition Information:Yield: 40 servings Serving Size: 1 cookie
Amount Per Serving: Calories: 33 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 5mg Sodium: 2mg Carbohydrates: 7g Fiber: 0g Sugar: 2g Protein: 1g