A simple, buttery holiday cookie that's made with toasted walnuts and rolled in powdered sugar. What's not to love about these gluten free vegan snowball cookies? Also known as Russian tea cakes, these buttery holiday cookies are usually made with either ground toasted walnuts or pecans. They are seriously one of my favorite cookies EVER!

Ingredients

• 1 cup toasted walnuts or pecans, finely chopped
• 1/2 cup dairy free butter, softened
• 3/4 cup powdered sugar
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup Bob's Red Mill gluten free 1-to-1 baking flour
• 1 cup Bob's Red Mill almond flour
• 1/4 teaspoon sea salt
• 1 cup powdered sugar (for coating cookies)

Instructions

1. Place toasted walnuts in food processor or high-powered blender. Pulse until finely chopped. Set aside.
2. In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
3. Add flour, almond flour, salt and finely chopped walnuts. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes to 1 hour in refrigerator.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
5. Use a cookie scoop to scoop dough and roll into balls. Place on pan and press slightly to flatten bottom of cookie.
6. Bake cookies 13-15 minutes. Place on cooling rack to cool completely.
7. Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.