These no-bake vegan snowball cookies made with almond flour, and sugar-free coconut flakes are a healthy winter treat that are also paleo and gluten-free. They really hit the spot after you come inside from an afternoon of building a snowman!
It is early November and here in Michigan we got hit with 7 inches of snow. The kids were ecstatic, but my husband and I were not ready to start shoveling the driveway and try navigating the icy roads.
My husband begrudgingly did the grunt work of shoveling the driveway and sidewalks. While he was outside I decided to embrace the early appearance of snow by making snowball cookies.
These no-bake vegan snowball cookies use simple ingredients, and are super quick to make. You’ll have fresh cookies, and a cup of vegan hot chocolate ready in less time than it will take your kids to tire from throwing snowballs at one another.
They’re perfect as a healthy vegan snack recipe, plant-based dessert, a Christmas cookie exchange, a holiday party dessert, or just something fun to make with the kids on a snow day!
Why You’ll Love These No-Bake Vegan Snowball Cookies…
- All Natural Ingredients
- Low in Sugar
- No-Bake Recipe
- Quick and Easy
- Healthy
- Kid Approved
- 5 Ingredients
- 10 Minutes Prep
Ingredients You’ll Need
- 1 cup blanched almond flour
- 1 ¼ cups divided desiccated unsweetened coconut
- ⅓ cup raw almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Tools You’ll Need
How to Make No-Bake Vegan Snowball Cookies – Step by Step
Step 1: Combine almond flour, 1 cup of coconut, almond butter, maple syrup, and vanilla extract in a medium mixing bowl. Stir until combined. Dough will be crumbly, but able to stick together when patted down.
Step 2: Scoop 1 tablespoon of dough using a cookie scoop for even results. Roll into a 12-14 balls.
Step 3: Pour reserved ¼ cup of coconut into a small bowl. Roll each ball in coconut pressing gently to help the coconut stick to the outer edge. Refrigerate for 15 minutes for a firmer texture.
Tips for Making No-Bake Vegan Snowball Cookies
- Use Blanched Almond Flour-It has a finer more delicate texture that works best for no-bake cookies.
- Use Pure Organic Maple Syrup-It’s an all natural sweetener that’s often used in whole food plant-based baking. While the sugar content is the same as regular white sugar, it’s not as processed and you can be assured it’s vegan. Refined white sugar has been known to have bone char unless you purchase organic, or the sugar specifies it’s vegan.
- Use a Cookie Scoop-I love my cookie scoop. I use it every time I make both no-bake and traditional cookies. It helps me get evenly round cookies.
- Refrigerate-You can refrigerate the cookies before serving them to help them become firm. Store snowball cookies in the refrigerator.
Are No-Bake Vegan Snowball Cookies Healthy?
Almonds contain healthy fats, protein, fiber, magnesium, and vitamin E which helps lower blood pressure and cholesterol. Because they are rich in nutrients they also stave off hunger which helps promote weight loss.
Coconuts are high in manganese which promotes bone health. They’re rich in copper and iron too which helps form red blood cells. The coconut used in these cookies is unsweetened which reduces the overall sugar.
One cookie contains 13% of your daily recommended fiber too!
How do you store No-Bake Vegan Snowball Cookies?
Store the cookies in the refrigerator. They will last up to 7 days refrigerated but I doubt they’ll last that long!
What are no-bake cookies?
No-bake cookies are cookies that do not need to be baked in the oven prior to eating. The ingredients in no-bake cookies are safe to consume without the need for baking.
Most no-bake cookies use ingredients that bind together without the need for raw egg. They often use ingredients such as peanut butter or other nut butters. They also often use honey or maple syrup to help bind the ingredients together.
Instead of using flour which is difficult to digest when not baked, no-bake cookies often use oats. Almond flour is another great choice in no bake cookies as it is safe to consume without baking in the often.
How do you serve No-Bake Vegan Snowball Cookies?
Serve these vegan snowball cookies with a cup of Vegan Hot Chocolate for an extra special treat when you come in from your own snowball fight this winter.
No-Bake Vegan Snowball Cookies
Ingredients
- 1 cup blanched almond four
- 1 ¼ cup desiccated coconut shredded, dried, unsweetened
- ⅓ cup raw almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Combine almond flour, 1 cup of coconut, almond butter, maple syrup, and vanilla extract in a medium mixing bowl. Stir until combined. Dough will be crumbly, but able to stick together when patted down.
- Scoop 1 tablespoon of dough using a cookie scoop for even results. Roll into 12-14 balls.
- Place reserved ¼ cup of coconut into a small bowl. Roll each ball in coconut pressing gently to help the coconut stick to the outer edge. Refrigerate for 15 minutes before serving for a firmer texture.
Notes
- Use Blanched Almond Flour-It has a finer more delicate texture that works best for no-bake cookies.
- Use Pure Organic Maple Syrup-It’s an all natural sweetener that’s often used in whole food plant-based baking. While the sugar content is the same as regular white sugar, it’s not as processed and you can be assured it’s vegan. Refined white sugar has been known to have bone char unless you purchase organic, or the sugar specifies it’s vegan.
- Use a Cookie Scoop-I love my cookie scoop. I use it every time I make both no-bake and traditional cookies. It helps me get evenly round cookies.
- Refrigerate-You can refrigerate the cookies before serving them to help them become firm. Store snowball cookies in the refrigerator.
Nutrition
CHECK OUT THESE OTHER VEGAN COOKIE RECIPES!
- Vegan Peanut Butter Cookies
- Vegan Cranberry Cookies
- 24 Vegan Christmas Cookies
- Vegan Snowball Cookies by Chocolate Covered Katie
If you’ve tried these No-Bake Vegan Snowball Cookies, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Can you substitute the almond flour and butter and if so, what would I use and how much, I have an allergy to Almonds, Walnuts, Pecans and Hazelnuts.
I would recommend using ground oats to replace the almond flour, and sun butter or peanut butter (if you’re not allergic) to replace the almond butter.
We love making raw snacks like this too.
I have a sweet tooth and this is so easy to make. Best dessert option too.
So easy and tasty. Not overly sweet wich I loved. I toasted the coconut I rolled the balls in for some extra flavour. I had a friend who can’t eat gluten and she was surprised that she could eat what everyone else was having. Next I want to try them with hazelnut butter rolled in cocao and pistachio butter rolled in crushed pistachio nuts.
They are gorgeous, easy and delicious! I’m not experiencing snow (it’s spring here!), but these little morsels disappeared in a few hours! Great recipe, thanks for sharing.
These are so easy! I’m not vegan but I love all of these ingredients together – a must try!
I’ve been craving something sweet that does not contain refined sugar so thanks for the recipe!