Buttery vegan snowball cookies are like little bites of heaven! The sweet sugary coating makes these shortbread cookies look like snowballs. Such a fun treat for the holidays!
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. Put the cup of powdered sugar in a small bowl and set aside.
Place the vegan buttery spread, vanilla extract, applesauce, salt, and cane sugar in a mixing bowl. Beat on high speed until light and fluffy.
Stop the mixer, and add the gluten free flour a cup at a time, mixing until it is all incorporated. The dough will be very thick.
Turn the mixer off and stir in the mini chocolate chips.
Roll the dough into one inch balls and place them on the cookie sheet, with about an inch and a half in between them. I could fit 12 cookies on a cookie sheet.
Bake at 325 degrees F for 18-21 minutes, until the balls are golden brown on the bottom.
Remove from oven and let cool for about 15 minutes before rolling in the powdered sugar.
Repeat steps 5-8 with remaining dough.
Store cookies in an airtight container. They should stay fresh for about 5 days.
*I have made these with different gluten free flour blends.
Sometimes, different brands act differently - they may be too dry or crumbly once you mix this dough. IF that is the case, add a little more vegan buttery spread until the dough comes together and you can form the dough into balls.
My favorite gluten free blend for these cookies is my homemade gluten free flour.
I don't recommend coconut flour or almond meal for this recipe.
If you aren't gluten free, you can use all-purpose flour or white spelt flour.