🛒 Ingredients (Makes ~20 cookies)
- 1 cup almond flour
- ½ cup finely chopped pecans
- ¼ cup powdered erythritol or monk fruit sweetener
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
For Coating
- 2–3 tbsp powdered erythritol (for rolling)
🔪 Instructions
1️⃣ Preheat Oven
- 350°F (175°C)
- Line a baking sheet with parchment paper
2️⃣ Make Cookie Dough
- In a bowl, combine almond flour, pecans, sweetener, and salt.
- Cut in softened butter and vanilla until dough holds together.
3️⃣ Shape Cookies
- Roll dough into 1-inch balls.
- Place on baking sheet about 1 inch apart.
4️⃣ Bake
- Bake 12–15 minutes, until edges are lightly golden.
- Let cool 5 minutes on baking sheet.
5️⃣ Coat in Sweetener
- While warm (not hot), roll cookies in powdered erythritol.
- Let cool completely for a snowy finish.
💡 Tips for Best Texture
- Chop pecans finely for even texture.
- Don’t overbake—cookies should remain tender inside.
- Store in an airtight container up to 5 days, or freeze for longer.
🎄 Flavor Variations
- Chocolate Pecan: Add 1–2 tbsp unsweetened cocoa powder
- Coconut Snowballs: Mix 2 tbsp shredded unsweetened coconut into dough
- Vanilla Almond: Swap pecans for almonds and add extra vanilla