Gluten free pumpkin snowball cookies are my twist on a tea cookie recipe made gluten free with almond flour, almonds and pumpkin puree.
Pumpkin snowball cookies are my take on a traditional tea cookie and I gotta say, if you’re a fan of all things pumpkin and snowball cookies during the holiday season, I know you’ll love these.
Made gluten free with the option to make them dairy free, these soft little cookies make for a healthier treat that has extra nutrition thanks to almond flour, almonds and pumpkin puree.
The best way I can describe the inside of a bite is similar a munchkin donut hole. These snowball cookies have that soft, light texture with pumpkin flavor throughout.
Almonds give each bite a little it of crunchy and the confectioners sugar on top ties it all together with that powdery, sweet texture. Did you know that one ounce (one handful) of almonds contains 6 grams of plant-based protein, 4 grams of filing fiber and plenty of healthy fats? I always have almonds in my fridge for snaking, baking and enjoying in a variety of ways.
To me, holiday baking is memory making and I hope that you can make some new memories this holiday season baking a batch of these cookies and sharing with friends and family!
Ingredients for Gluten Free Pumpkin Snowball Cookies
- Blanched Almond Flour
- Coconut Flour or Oat Flour
- Pumpkin Puree
- Light Brown Sugar or Coconut Sugar
- Butter Vegan Butter, or Coconut oil
- Egg Yolk
- Pumpkin Spice or Cinnamon
- Raw Almonds
- Confectioners Sugar
equipment / utensils
- mixing bowl
- whisk
- wooden spoon
- baking sheet
- cookie scoop
- parchment paper
Making Pumpkin Snowball Cookies
- Combine the dry ingredients. Whisk together the almond flour, coconut flour,
- Combine the wet ingredients. Combine the melted butter, pumpkin puree, egg yolk and light brown sugar.
- Add the wet ingredients to the dry. Combine using a wooden spoon.
- Chop the almonds. Fold into the batter. Roughly chop the almonds into small pieces and fold into the batter.
- Use a cookie scoop to portion the dough. Roll the dough into balls and place on the baking sheet.
- Bake. Bake the cookies for approximately 22 minutes.
- Roll in confectioners sugar. While the cookies are still warm roll them in confectioners sugar.
- Sprinkle extra pumpkin pie spice & enjoy!
Gluten Free Pumpkin Snowball Cookies
Equipment
- 2 mixing bowls
- 1 Whisk
- 1 wooden spoon
- 1 baking sheet
- 1 cookie scoop
Ingredients
- 1 ¼ cup almond flour
- 1 tbsp coconut flour or oat flour
- 1/3 cup light brown sugar
- 1/4 cup pumpkin puree
- 1/4 cup melted butter
- ½ tbsp pumpkin pie spice
- 1 egg yolk
- 2 tbsp chopped almonds
- 2 tbsp. confectioners sugar
- 1 tbsp. pumpkin pie spice
Instructions
- Preheat oven to 300° F, and line a cookie sheet with parchment paper.
- In a mixing bowl combine almond flour, coconut flour, brown sugar, pumpkin pie spice, and cinnamon. Whisk together.
- In a separate bowl, combine melted butter, egg yolk, and pumpkin puree. Add the wet ingredients to the dry and use a wooden spoon to stir together.
- Chop almonds and fold into the batter.
- Use a cookie scoop to portion the dough and then roll it into a ball and place on the cookie sheet.
- Bake cookies in oven the for 22 to minutes. While the cookies are still warm, roll them lightly into the confectioners sugar.
- Sprinkle additional pumpkin pie spice on top and enjoy!
More Pumpkin Cookie Recipes You’re Sure to Love:
Yes, I’ve got the recipe for my Father , 90 he will love them me too???
Awesome! I’m so glad!
Can regular flour be subbed for the almond and coconut flour?
I haven’t tried it but it should work!