Easy Peppermint Chocolate Snowball Cookies are made gluten-free with almond flour, sweetened with coconut sugar, and rolled in organic powdered sugar. Perfect for the holidays! Gluten-free with a dairy-free option.
Snowball cookies are a must for the holiday season. This chocolate version is combined with peppermint and the minty melt-in-your-mouth bites are a crowd-pleaser.
Why you'll love this recipe
- Simple ingredients
- Easy to prepare
- Gluten-free and egg-free
What are snowball cookies?
Snowball cookies—also known in other variations as Russian tea cakes, Italian wedding cookies, Mexican wedding cookies, or butterballs— require simple ingredients and even simpler preparation.
The small, round, and delicate cookies are typically associated with the holiday season. These cookies have a rich, buttery flavor and a crumbly, melt-in-your-mouth texture. They are called "snowball cookies" because they are often rolled in powdered sugar, resembling snowballs.
The almond flour and cocoa powder in this recipe meld beautifully with the creamed butter and coconut sugar to transform into a cookie that I assure you no one would guess was gluten-free.
Use vegan butter to keep these snowball cookies completely dairy-free and vegan as well.
A quick note: Be sure the chocolate peppermint snowball cookies have cooled completely before rolling them in the powdered sugar. This will ensure that they firm up and won't crumble when time to coat.
More Gluten-Free Cookies for the Holidays
Chocolate Peppermint Snowball Cookies (Gluten-Free)
- 6 tablespoons unsalted butter or vegan butter room temperature
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 ¼ cup (125g) almond flour (not meal)
- ¼ cup (32g) arrowroot starch (cornstarch would work as well)
- ¼ cup (20g) cocoa powder
- ⅛ teaspoon salt
- ¼ cup organic powdered sugar for rolling
- In a large bowl, cream butter and coconut sugar with an electric mixer until fully combined. Add the remainder of the ingredients except for the powdered sugar. Mix until batter forms, about 2-3 minutes.
- Place the bowl in freezer to chill for about 30 minutes. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Once the dough has chilled, scoop dough with a tablespoon or #40 cookie scoop and place on prepared baking sheet. Bake for 8 minutes (careful not to overbake) and place baking sheet on wire rack. Allow cookies to cool on baking sheet for about 10 minutes before removing and placing cookies directly on wire rack to cool completely.
- Place powdered sugar on a plate. Once cookies are completely cool, roll cookies in powdered sugar to coat.