Snowballs have long been one of my favorite Christmas cookies.

So I made them allergy free.

And now I will share the recipe with you!

Snowball Cookies

First, cream together 1 cup powdered sugar, 2 cups (yes, I said 2 cups) Earth Balance and 3 tsp vanilla.

First, cream together 1 cup powdered sugar, 2 cups (yes, I said 2 cups) Earth Balance and 3 tsp vanilla.

Next, add 2 cups GF flour and 1/2 tsp salt. Blend well, then add another 2 cups GF flour. Blend.

Next, add 2 cups GF flour and 1/2 tsp salt. Blend well, then add another 2 cups GF flour. Blend.

Your mixture will resemble coarse crumbs. That's exactly how you want it to look.

Your mixture will resemble coarse crumbs. That’s exactly how you want it to look.

Next, add 1/4 cup almond milk (or your choice milk) and blend. Your dough will still resemble coarse crumbs, but you should be able to grab a small handful and press it together, like so.

Next, add 1/4 cup almond milk (or your choice milk) and blend. Your dough will still resemble coarse crumbs, but you should be able to grab a small handful and press it together, like so.

The next step is to form the snowballs. You won't be able to roll them like you would a snickerdoodle: they'll fall apart that way. Instead, simply take a bit of dough and form them much like you would a, well, snowball! Then place them on a cookie sheet.

The next step is to form the snowballs. You won’t be able to roll them between your palms like you would a snickerdoodle: they’ll fall apart that way. Instead, simply take a bit of dough and form them much like you would a, well, snowball! Then place them on an ungreased cookie sheet. Put them in a 325 degree oven for 17 minutes. Do not over bake.

When the time is up, remove the cookies from the oven and let the sheet sit on a cooling rack for about two minutes. Using a small spatula, place one or two cookies at a time into a bowl of powdered sugar. Roll with the spoon until sugar coats the cookie, then transfer to a cooling rack.

When the time is up, remove the cookies from the oven and let the sheet sit on a cooling rack for about two minutes. Using a small spatula, place one or two cookies at a time into a bowl of powdered sugar. Roll with the spoon until sugar coats the cookie, then transfer to a cooling rack.

Once cooled, enjoy these little spheres of joy with a cup of coffee or tea!

Once cooled, enjoy these little spheres of joy with a cup of coffee or tea!

Snowball Cookies: No gluten, dairy, eggs, soy

  • 1 cup powdered sugar
  • 2 cups Earth Balance
  • 3 tsp vanilla
  • 4 cups GF flour
  • 1/2 tsp salt
  • 1/4 cup almond or other milk
  • Additional powdered sugar for coating

Preheat oven to 325.

First, cream together 1 cup powdered sugar, 2 cups (yes, I said 2 cups) Earth Balance and 3 tsp vanilla.

Next, add 2 cups GF flour and 1/2 tsp salt. Blend well, then add another 2 cups GF flour. Blend. Your mixture will resemble coarse crumbs. That’s exactly how you want it to look. Next, add 1/4 cup almond milk (or your choice milk) and blend. Your dough will still resemble coarse crumbs, but you should be able to grab a small handful and press it together.

The next step is to form the snowballs. You won’t be able to roll them between your palms like you would a snickerdoodle: they’ll fall apart that way. Instead, simply take a bit of dough and form them much like you would a, well, snowball! Then place them on an ungreased cookie sheet. Put them in a 325 degree oven for 17 minutes. Do not over bake.

When the time is up, remove the cookies from the oven and let the sheet sit on a cooling rack for about two minutes. Using a small spatula, place one or two cookies at a time into a bowl of powdered sugar. Roll with the spoon until sugar coats the cookie, then transfer to a cooling rack.

Makes about 4 dozen.

Then go indulge and impress others with your allergy free baking skills!

Happy Playing in the Snow!

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