Paleo Snowball Cookies
These Paleo Snowball Cookies are amazing ~ AND adorable!
The natural sweetness of the dates give this a slightly chewy and definitely sweet taste. The honey in the dark chocolate coating is absolutely optional depending on the sweet tooth of your audience. Enjoy!! By the way, if you aren’t going for the “snowball” look, these cookies are fantastic rolled in chopped nuts as well!
Paleo Snowball Cookies
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Place pecans in a mini food processor. Pulse until flour-like. Add dates, vanilla, cassava flour, butter, baking soda, and egg. Pulse until a sticky dough.
- Form 10, 1-tablespoon sized balls (I used this scoop). Place on a parchment paper-lined baking sheet.
- Bake for 12 minutes. Transfer cookie balls to a cooling rack and let cool for 30 minutes.
- In a double boiler (or just set a metal bowl atop a pot with 1-inch of water), melt the chocolate, coconut oil, and honey. Dip cooled cookies in the chocolate mixture.
- Roll dipped cookies in the coconut. Set cookies aside on the cooling rack. Once completed, transfer the cookies to a parchment paper-lined lidded dish and refrigerate until ready to eat.
- Enjoy!
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Place pecans in a mini food processor. Pulse until flour-like. Add dates, vanilla, cassava flour, butter, baking soda, and egg. Pulse until a sticky dough.
- Form 10, 1-tablespoon sized balls (I used this scoop). Place on a parchment paper-lined baking sheet.
- Bake for 12 minutes. Transfer cookie balls to a cooling rack and let cool for 30 minutes.
- In a double boiler (or just set a metal bowl atop a pot with 1-inch of water), melt the chocolate, coconut oil, and honey. Dip cooled cookies in the chocolate mixture.
- Roll dipped cookies in the coconut. Set cookies aside on the cooling rack. Once completed, transfer the cookies to a parchment paper-lined lidded dish and refrigerate until ready to eat.
- Enjoy!