It’s the week before Christmas and to celebrate I will be posting a new cookie recipe everyday! If you are like me you will be finishing up all your baking this week and I’m excited to share a few new recipes with you that will be the perfect addition to your tried and true favorites.
I’m kicking it off with Classic Pecan Snowball Cookies. If you are looking for an old fashioned Christmas cookie look no further. And, the best part is you can enjoy these cookies while keeping your sugar intake in check.
Several months ago I started baking with an erythritol monk fruit blend (Lakanto and Anthony’s) and I have never looked back. Treats should still be enjoyed in moderation regardless of sugar content. But, it’s the Christmas season and I think enjoying cookies a few times a week is ok!
I work daily to keep my sugar intake in check and using sugar alcohol allows me to enjoy a sweet indulgence once in a while without the sugar buzz. If you are a newbie to sugar alcohols check out this article to learn more.
OK, enough about the sweetener and back to these delish cookies!
These cookies are filled with toasted pecan pieces and so much goodness! They are Lectin-Free, Gluten Free, Egg Free, Keto and can even be made Dairy Free! And, they will look so pretty sitting on your Christmas cookie platter.
One important step not to skip when you make these cookies is to chill them in the freezer for 30 min before baking to ensure they don’t collapse and lose their round shape once in the oven.
I hope you enjoy this recipe as much as my family!
- 1½ cup blanched almond flour
- ½ cup virgin coconut oil melted
- 2 Tbsp French butter melted (Ghee or Coconut Oil can be used to make Dairy Free or Vegan)
- ½ cup powdered erythritol monk fruit blend (I like Anthony's) + additional for rolling each cookie in after baking
- 1 cup toasted pecans chopped
- 1 tsp vanilla extract or 1 scraped vanilla bean pod
- ¼ tsp salt
- Line a baking sheet with parchment paper.
- Toast pecans if needed at 350 degrees until they just start to brown.
- In a bowl add almond flour, powdered sweetener, and salt. Mix well.
- Melt coconut oil and French butter together and add to bowl.
- Add vanilla.
- Mix with a hand mixer and once fully mixed fold in pecans.
- Using a cookie scoop or spoon divide dough into 20 balls. I have a small cookie scoop and find an overflowing scoop is perfect for size)
- Carefully roll them in the palms of your hand and place them on a plate. If they crumble back gently smash the dough together after scooping in your hand before rolling into a symmetrical ball.
- Chill for 30 min in the freezer.
- Place on the cookie sheet and bake at 350 for 15 min or until golden brown.
- Allow to cool around 10 min and then roll each ball in powdered sweetener.
- Store in an airtight container and keep at room temp or in the fridge or freezer.
NOTE: Don't skip the chill step! This step is critical to ensure your cookies stay perfectly round.
In Love, Health + Gratitude,
Katie