Strawberry Snowball Cookies (Gluten Free, Vegan).
These pretty pink and white cookies are the right amount of strawberry flavor and buttery goodness! You'll love this variation on the classic snowball cookie recipe!
Ingredients
- 1 cup freeze dried strawberries
- ¾ cup vegan buttery spread
- 2 teaspoons vanilla
- 2 Tablespoons unsweetened applesauce
- 4 Tablespoons organic cane sugar
- ¼ teaspoon salt
- 1 ¾ cups gluten free flour If you aren't gluten free, you can use all-purpose flour or white spelt flour
- 1 cup powdered sugar
Instructions
- 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 cup of freeze dried strawberries into a mini food processor, and process until they are ground into a fine powder. Set aside.
- Put 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 blend, salt, and powdered strawberries. Mix on medium speed until the dough comes together.
- Roll the dough into one inch balls and place them on the cookie sheet, with about an inch and a half in between them. 12 cookies should fit on the cookie sheet.
- Bake at 325 degrees F for 18-21 minutes, until the cookies are golden brown on the bottom. I recommend baking one pan at a time. When I baked these on a lower rack in the oven, the bottom of the cookies browned too quickly.
- Let the cookies cool for about 15 minutes before rolling them in the powdered sugar.
- While the cookies are still warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.
- Repeat steps 5-8 with the remaining dough.
Notes
Namaste Perfect Flour Blend works well for these cookies.
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.
If you aren't gluten free, you can use all-purpose flour or white spelt flour.
If you aren't dairy free, feel free to use regular butter.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
Nutrition
Calories: 106kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 70mgPotassium: 135mgFiber: 1gSugar: 8gVitamin A: 270IUVitamin C: 120mgCalcium: 8mgIron: 2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!