๐ Ingredients (Makes ~20 cookies)
- 1 cup almond flour
- ยฝ cup finely chopped pecans
- ยผ cup powdered erythritol or monk fruit sweetener
- ยผ tsp salt
- ยผ cup unsalted butter, softened
- 1 tsp vanilla extract
For Coating
- 2โ3 tbsp powdered erythritol (for rolling)
๐ช Instructions
1๏ธโฃ Preheat Oven
- 350ยฐF (175ยฐC)
- Line a baking sheet with parchment paper
2๏ธโฃ Make Cookie Dough
- In a bowl, combine almond flour, pecans, sweetener, and salt.
- Cut in softened butter and vanilla until dough holds together.
3๏ธโฃ Shape Cookies
- Roll dough into 1-inch balls.
- Place on baking sheet about 1 inch apart.
4๏ธโฃ Bake
- Bake 12โ15 minutes, until edges are lightly golden.
- Let cool 5 minutes on baking sheet.
5๏ธโฃ Coat in Sweetener
- While warm (not hot), roll cookies in powdered erythritol.
- Let cool completely for a snowy finish.
๐ก Tips for Best Texture
- Chop pecans finely for even texture.
- Donโt overbakeโcookies should remain tender inside.
- Store in an airtight container up to 5 days, or freeze for longer.
๐ Flavor Variations
- Chocolate Pecan: Add 1โ2 tbsp unsweetened cocoa powder
- Coconut Snowballs: Mix 2 tbsp shredded unsweetened coconut into dough
- Vanilla Almond: Swap pecans for almonds and add extra vanilla