No-Bake Snowball Cookies (Paleo, Gluten-Free)
Chewy, paleo-friendly no-bake snowball cookies made from pecans, coconut and Medjool dates.
Servings: 12 cookies
Ingredients
- 1 cup pecan halves 99 g
- 1/2 cup shredded unsweetened coconut 46.5 g
- 1 cup soft Medjool dates, pitted 147 g (about 10 dates)
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup arrowroot or tapioca starch 64 g
- extra arrowroot for rolling
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place the pecans and shredded coconut in a food processor and pulse until the pecans are finely ground.
- Add the pitted Medjool dates, coconut oil, sea salt, and vanilla extract to the processor, then add the arrowroot (or tapioca) starch; process until a sticky, cohesive dough forms.
- Scoop level tablespoonfuls of the dough (or use a small cookie scoop) and roll into balls; place them on the prepared baking sheet.
- Freeze the balls on the baking sheet for at least 1 hour to firm up.
- Put extra arrowroot powder in a small bowl and roll each chilled snowball in the arrowroot to coat.
- Store the coated snowballs in an airtight container in the refrigerator.
Equipment
- Food Processor
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- small bowl
- spoon or cookie scoop
Notes
- Nutritional values are based on one cookie.