Imagine a cookie that transports you to a winter wonderland with every single bite - delicate, aromatic, and completely dairy-free! These Vegan Cardamom Cinnamon Snowball Cookies are not just a treat; they're an experience that will make your taste buds dance with joy. Perfectly spiced, beautifully rolled in powdered sugar, and incredibly easy to make, these cookies are about to become your new favorite holiday (or anytime) indulgence. Get ready to impress your friends, family, and even yourself with this magical recipe that proves vegan desserts can be absolutely irresistible!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the almond flour, ground cardamom, ground cinnamon, and salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together using a spatula or your hands until a dough forms. The dough should be slightly sticky but hold together well.
- Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Place the cookie balls on the prepared baking sheet, leaving some space between each one as they will spread slightly while baking.
- Once all the dough is formed into balls, place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
- While the cookies are baking, prepare a plate or shallow dish with the powdered sugar for rolling.
- Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes. This will allow them to firm up slightly.
- After cooling, gently roll each cookie in the powdered sugar until they are fully coated. Place the sugar-coated cookies on a wire rack to cool completely.
- Once cooled, enjoy your Vegan Cardamom Cinnamon Snowball Cookies with a cup of tea or coffee, or store them in an airtight container for up to a week.
Tips
- Ensure your coconut oil is melted but not hot when mixing to prevent separation of ingredients.
- Use a cookie scoop or tablespoon for consistent cookie sizes to ensure even baking.
- Let the cookies cool slightly before rolling in powdered sugar to help the sugar stick better.
- For extra flavor, try toasting your almond flour briefly in a dry pan before mixing.
- If the dough feels too crumbly, add a tiny bit more melted coconut oil to help it bind.
- Store cookies in a single layer to maintain their delicate powdered sugar coating.
- For best texture, roll the cookies in powdered sugar while they're still slightly warm.
- If you want a more pronounced spice flavor, consider adding a pinch of ground ginger or nutmeg.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
